What is the best oil to use in banana bread?

Neutral oils like vegetable oil or canola oil work best. Coconut oil adds a subtle flavor but retains moisture.

Is this the best banana bread I’ve ever made?

Many homebakers consider this their favorite banana bread recipe because it’s consistently soft, flavorful, and adaptable.

How do I know when my banana bread is done?

Insert a toothpick into the center. If it comes out clean , your loaf is ready.

How much sugar should I use?

The amount of sugar can be adjusted based on taste. Stick to ¾–1 cup for optimal sweetness.

What is the number one mistake made when making banana bread?

The most common mistake is overmixing the batter. This activates the gluten in the flour, leading to a dense and tough loaf. To avoid this, mix the ingredients gently until just combined.

What is the formula for banana bread?

The basic formula includes four ripe bananas, two cups of flour, one cup of sugar, half a cup of butter, two eggs, and one teaspoon of baking soda. Adjustments can be made to suit dietary preferences or flavor profiles.

What is the best oil to use when making banana bread?

Neutral oils like vegetable or canola oil work best. For a healthier option, consider using coconut oil, which adds a subtle flavor.

Banana Bread Recipe: Easy, Moist, and Perfectly Delicious!

Description

Moist banana bread is a timeless treat, loved for its rich banana flavor, soft texture, and incredible versatility. This beginner-friendly recipe guarantees a moist and flavorful loaf every time. Whether enjoyed as a breakfast staple or a sweet dessert, this banana bread is perfect for any occasion and easily customizable with your favorite add-ins like chocolate chips or nuts.

Ingredients

Scale

4 large ripe bananas (mashed)
2 cups all-purpose flour
1 cup brown sugar
1 tsp baking soda
½ cup Greek yogurt
½ cup salted butter (room temperature)
2 large eggs
1 tsp vanilla extract
½ cup optional add-ins (chocolate chips, walnuts, or pecans)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a standard loaf pan.
Mash the Bananas: In a bowl, mash the bananas with a fork until smooth, leaving some texture if desired.
Cream Butter and Sugar: In a large mixing bowl, cream the butter and brown sugar together until light and fluffy.
Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract and Greek yogurt. Stir in the mashed bananas.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and a pinch of salt.
Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix.
Incorporate Add-ins: If using, gently fold in chocolate chips, walnuts, or pecans.
Bake the Bread: Pour the batter into the prepared loaf pan. Smooth the top and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For a crunchy crust, sprinkle brown sugar on top of the batter before baking.
To make banana muffins, divide the batter into a muffin tin and bake at 350°F for 20–25 minutes.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months.

Prep Time: 15 min
Cook Time: 60 min
Category: Chef’s Choice
Cuisine: American