Easy Classic Banana Bread
There's a reason that Homemade Classic Banana Bread is everyone's favorite thing to bake! It's quick, comforting, and fills the whole home with sweet, nostalgic aromas like a bakery. This is the easiest version I've ever made, and comes out perfectly every time!
Ingredients
- 3 very ripe bananas
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup avocado oil or any neutral oil, 112 g
- ½ cup dark brown sugar 100 g
- ½ cup granulated sugar 105 g
- 2 cups unbleached all purpose flour 245 g
- 2 teaspoons baking powder 7 g
- 1 teaspoon baking soda 3 g
- 1 teaspoon kosher salt, I use Morton's 4 g
- ¼ teaspoon ground cinnamon
- 2 tablespoons turbinado sugar for the top
Instructions
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Preheat the oven 350° F. Line a 9x5" loaf pan with parchment paper (see tips above for making a parchment paper sling). Set aside.
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To a large mixing bowl, add the 3 ripe, peeled bananas. Use a fork or a pastry butter to mash the bananas thoroughly, until they are almost liquid. Add the eggs, vanilla extract, avocado oil, brown sugar, and granulated sugar to the bowl. Whisk very well until all of the ingredients are incorporated.
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Add the 2 cups of all purpose flour, baking powder, baking soda, kosher salt, and cinnamon to the bowl of the wet ingredients. Use your clean fingertips to lightly toss together the dry ingredients (no need to get another bowl dirty). Whisk the dry ingredients into the wet ingredients, until they are completely combined. Make sure there aren't any streaks of flour.
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Pour the banana bread batter into the prepared loaf pan. Smooth out the top with a spatula. Sprinkle the turbinado sugar on top for a crunchy crust.
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Bake for 50-55 minutes or until the top is deeply golden brown, and a toothpick comes out clean and feels warm to the touch. Let the banana bread cool for at least 20 minutes, the remove from the pan and allow to cool completely.
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Store any leftovers in an airtight container at room temperature.