I bake this banana bread almost every week. It’s that easy and that delicious. Plus I buy bananas every time I go to the store and, because I live by pirate rules (waste not!), I refuse to throw brown bananas in the trash. Thus weekly banana bread has become a bit of a habit.
This quick bread is light and fluffy and bakes up perfectly every time. What really makes it is the crunchy turbinado sugar on top. It’s also delicious with chopped walnuts and/or chocolate chips mixed into the batter and I love a thick slice smeared with creamy peanut butter in the morning. I’ve even thrown a slice into an ice cream sundae as a fun twist on a banana split. There are endless possibilities!
Cook’s note: With all baked goods, set the time for a few minutes before the time and diligently check for doneness every few minutes with a toothpick, even if it takes half a dozen toothpicks. You’ll thank me when you take one bite of this perfectly moist banana bread!
Makes 1 loaf
2 1/2 cups flour
1 cup sugar
3 1/2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
3 Tbsp vegetable oil
3/4 cup milk
1/2 tsp vanilla extract
2 ripe medium bananas, mashed
1 tsp turbinado sugar
- Preheat oven to 350 degrees. Grease and flour a 9x5x3-inch loaf pan.
- Sift together the first five ingredients.
- Add the vegetable oil, milk, vanilla, and egg, and mix well. Stir in mashed banana until incorporated.
- Pour into prepared pan. Sprinkle top with turbinado sugar.
- Bake 55-65 minutes or until toothpick inserted in the center comes out clean.
- Remove from pan and let cool completely on a rack before slicing.
Variation: Grease and flour two 8″ loaf pans. Add 1 cup chocolate chips and/or 1/2 cup chopped walnuts to the batter after bananas.
Watch me make it:
Update: This recipe was featured at my Brunch at the Barn! Watch the episode:
P.S. I took these photos out at my parents’ lake house and can personally vouch for how perfect this banana bread is as a boat snack! Oh how I can’t wait to be boating in just a couple of weeks.