Why You’ll Love This Recipe
This ultra-moist banana bread is made without a mixer—just a bowl and a spoon! Packed with ripe bananas, brown sugar, and a hint of vanilla, it bakes up tender with a perfect crumb. Ideal for breakfast, snacks, or dessert, and it stays fresh for days!
Ingredients
- 3 overripe bananas, mashed (about 1½ cups)
- 2 large eggs, room temperature
- ½ cup vegetable oil (or melted butter)
- ¾ cup brown sugar (or white sugar)
- 1 tsp vanilla extract
- 1½ cups (190g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon (optional)
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
1. Prep & Mix Wet Ingredients
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, mash bananas with a fork.
- Whisk in eggs, oil, brown sugar, and vanilla until smooth.
2. Add Dry Ingredients
- Sift in flour, baking soda, baking powder, salt, and cinnamon.
- Gently fold until just combined (don’t overmix).
- Stir in nuts or chocolate chips (if using).
3. Bake to Perfection
- Pour batter into the prepared pan.
- Bake for 50–60 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Tips for the Best Banana Bread
✔ Use very ripe bananas (spotty/brown) for maximum sweetness.
✔ Don’t overmix—this keeps the bread tender.
✔ For extra moisture, wrap cooled bread in foil overnight.
✔ Freeze slices for up to 3 months.
Serving Suggestions
- Toasted with butter or peanut butter
- Drizzled with honey or caramel
- With a scoop of vanilla ice cream
Final Thoughts
This easy, no-mixer banana bread is foolproof and always a hit. The brown sugar adds depth, while the bananas keep it irresistibly moist.
Perfect for using up ripe bananas! 🍌
Variation: Swirl in nutella or cinnamon sugar before baking.