Description

This is a keeper recipe for banana bread. It’s super moist and so delicious! It will be the best banana bread that you have ever had. That’s a promise.

Ingredients

2 large eggs, well beaten
½ cup vegetable oil
2 cups white granulated sugar (Note: If you prefer your banana not as sweet, reduce the sugar to ¾ cup)
¼ teaspoon vanilla extract
2 cups all-purpose flour (sifted and then measured)
2 teaspoons baking powder
½ teaspoon salt
4 medium ripe bananas well mashed. Note: make sure that bananas are not overly ripe. The skins should NOT be totally black. Just a few dark spots will be perfect.

(Optional) If you like chopped pecans, walnuts, or chocolate chips you can add them to the batter. I would suggest ¾ cup.

Instructions

Preheat the oven to 325 degrees. Grease and flour an 8 x 4-inch loaf pan.
Using a stand up electric mixer or a hand mixer, beat the eggs until light and fluffy. Add the vegetable oil, sugar and vanilla extract and beat well.
In a large bowl, mix the flour together with the baking powder and salt. Add wet ingredients (egg mixture) and stir with a wooden spoon until just combined. (Note: Don’t use the electric mixture to mix to batter once you add the egg mixture to the dry ingredients (flour mixture).
Next in a separate bowl, mash the bananas with a potato masher or a fork. Mash until smooth and not lumpy. A few banana lumps are ok. With a large wooden spoon, stir the mashed bananas into the flour mixture. Stir until just combined. If you are adding chopped nuts or chocolate chips, stir them in now.
Spoon the batter into the prepared loaf pan and place in the preheated oven. Bake for 65 minutes or until a toothpick comes out clean. I would check on it after 1 hour. Mine usually takes about 65 minutes. Oven temperatures vary.
Cool for 30 to 40 minutes before removing from the pan. Enjoy! This banana bread is super moist and so delicious!!
Banana bread can be stored at room temperature in an airtight container for two days or 4 days in the refrigerator.

Notes

Do Ahead/Freeze Tip: To freeze banana bread, let it cool completely and wrap it in plastic wrap and foil and then place the loaf in a large freezer ziplock bag. It will freeze for up to 3 months. Thaw overnight in the refrigerator to serve.

Recipe Notes: You can also add chocolate chips to this recipe and of course, you can add nuts too. I would suggest cutting the sugar amount down to ¾ cup because the chocolate chips are sweet. You can also add a dash of cinnamon as well. My son prefers banana bread without nuts or chocolate chips whereas my daughter loves chocolate chips in banana bread. Regardless this is a keeper recipe for banana bread that you will thoroughly enjoy!