Auntie's Banana Bread
The best banana bread; moist, packed with bananas and simple ingredients.
Servings: 12 muffins
Ingredients
- 1 cup bananas (about 2 large) mashed
- ½ cup vegetable or canola oil
- 2 eggs
- ¾ cup granulated sugar
- 1¼ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin or spray generously with nonstick cooking spray.
- In a large bowl, mix the mashed bananas, oil, and eggs. This can be done by hand with a wooden spoon or spatula.
- Add the sugar to the banana mixture and mix well.
- In a medium bowl, whisk the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix well until no flour pockets remain.
- Divide the batter evenly into the muffin tins. Bake for 20-22 minutes until the tops are browned and a toothpick inserted come out cleanly.
Notes
This recipe is easily doubled and can be baked in a 9x13 pan. Bake for 45-50 minutes until a toothpick comes out cleanly. If the top of the bread is getting too dark, cover with foil for the remainder of the baking time.
This banana bread will remain fresh in an airtight container for 3-4 days on the counter and for up to 7 days in the refrigerator. It will also freeze well for up to 3 months.