"Shared by Ada Narvaez"Serves | Prep Time | Cook Time 50-70 minutes
Why I Love This Recipe
This simple, moist banana bread recipe can also be baked in three small (5¾x3¼”) loaf pans; cooking time will be 40–50 minutes. For the deepest flavor, use ripe bananas with lots of freckles.
It’s not exclusively a FALL dessert, as I make it all year long whenever we have ripe bananas that nobody will eat. So if you want to make it more “fall-y” simply add nuts to the mix, top with sliced almonds before baking and dress it with “pumpkin butter or fig butter” when ready to eat (Trader Joe’s is my fav).
Ingredients You'll Need
Nonstick vegetable oil spray
1¾ cups all-purpose flour
1½ teaspoon baking soda
¾ teaspoon kosher salt
3 large eggs
1½ cups sugar
1 cup mashed ripe bananas (about 2 large)
¾ cup vegetable oil
Preheat oven to 350°. Coat a 9x5x3” loaf pan with nonstick spray.
Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth.
Add dry ingredients to banana mixture and stir just until combined.
Scrape batter into prepared pan and smooth top.
Bake until a tester inserted into the center of bread comes out clean, 60–70 minutes. Transfer to a wire rack; let bread cool completely in pan. Trust me, if you don’t wait, the bread will crumble if you try to take it out warm. Run a knife around inside of pan to release the bread.
Sprinkle with powder sugar to make it look and taste prettier.