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–+ servings
Old Fashioned Banana Bread

Old Fashioned Banana Bread: Moist, Sweet & Super Easy!

A nostalgic and easy recipe for Old Fashioned Banana Bread that transforms overripe bananas into a moist, flavorful loaf.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 medium Extra Ripe Bananas Can use frozen bananas after thawing.
  • 1 cup Granulated Sugar Can substitute with brown sugar.
  • 1/2 cup Canola Oil Melted butter can be used for richer taste.
  • 2 large Eggs (Room Temperature) Helps with rising.
  • 1 teaspoon Vanilla Extract Almond extract can be used for a different taste.
  • 1.5 cups All-Purpose Flour Can substitute with alternative flours.
  • 1 teaspoon Baking Soda Ensure freshness.
  • 1 teaspoon Salt
Optional Add-Ins
  • 1 cup Chopped Nuts Add walnuts or pecans.
  • 1 cup Chocolate Chips For sweetness.
  • 1 teaspoon Spices Cinnamon or nutmeg can elevate flavor.

Equipment

  • 9x5 loaf pan
  • Mixing bowl
  • Fork or potato masher
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 loaf pan.
  2. In a large mixing bowl, peel and mash three extra ripe bananas until smooth.
  3. Add sugar, eggs, oil, and vanilla extract to the mashed bananas and stir until smooth.
  4. In a separate bowl, sift together flour, baking soda, and salt, then mix into the wet ingredients until just combined.
  5. Pour the batter into the prepared loaf pan and bake for 45-50 minutes.
  6. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 1IUVitamin C: 10mgCalcium: 1mgIron: 3mg

Notes

Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

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