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What to Do with Overripe Bananas: The Best Banana Bread Recipe - Simple, Moist, and Foolproof

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 servings

Ingredients
  

  • 3 large overripe bananas (about 1 1/2 cups mashed)
  • 1/2 cup neutral oil (vegetable, canola, or melted coconut oil)
  • 2 large eggs, room temperature
  • 3/4 cup brown sugar (light or dark)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon (optional but recommended)
  • 1/2 cup mix-ins (optional): chocolate chips, chopped walnuts, or pecans
  • For the pan: butter or oil for greasing, and parchment (optional)

Instructions
 

  • Prep the pan and oven. Heat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with a parchment sling for easy removal.
  • Mash the bananas. In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
  • Whisk in the wet ingredients. Add oil, eggs, brown sugar, and vanilla. Whisk until glossy and well combined.
  • Combine the dry ingredients. Sprinkle flour, baking soda, salt, and cinnamon over the wet mixture. Gently fold with a spatula just until no dry streaks remain. Do not overmix.
  • Add mix-ins (optional). Fold in chocolate chips or nuts. Keep it light so the batter stays airy.
  • Fill the pan. Pour the batter into the prepared loaf pan and smooth the top. For a pretty split, run a buttered knife down the center.
  • Bake. Bake 50–60 minutes, until the top is deep golden and a tester comes out with a few moist crumbs. If it’s browning too fast, tent loosely with foil for the last 10–15 minutes.
  • Cool for best texture. Let it cool in the pan 10–15 minutes, then lift out and cool on a rack at least 45 minutes before slicing.
  • Slice and enjoy. Use a serrated knife for neat slices. Serve warm or at room temperature.