Easy Banana Bread
This Easy Banana Bread recipe is perfect for using up overripe bananas, offering a moist texture and rich flavor.
Equipment
- Loaf Pan
- Mixing Bowl
Ingredients
Ingredients
- 3 pieces Ripe Bananas, mashed
- ⅔ cup Vegetable Oil
- 2 large Eggs
- ⅓ cup Greek Yogurt or Sour Cream
- 1 teaspoon Pure Vanilla Extract
- 1 cup Light Brown Sugar (200g)
- 1 cup All-Purpose Flour
- 1 cup Whole Wheat Flour (or substitute with all-purpose flour)
- ¼ teaspoon Salt
- 1 teaspoon Baking Soda
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Grease a 9×5-inch loaf pan or line it with parchment paper.
- Step 3: In a large mixing bowl, mash the 3 ripe bananas until smooth.
- Step 4: Add the vegetable oil, eggs, Greek yogurt, and vanilla extract to the mashed bananas and mix until smooth.
- Step 5: Stir in the light brown sugar until fully incorporated.
- Step 6: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, salt, and baking soda.
- Step 7: Gently fold the dry ingredients into the wet mixture until just combined.
- Step 8: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-65 minutes.
- Step 9: Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store leftover banana bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week.