Servings 8 servings
Ingredients
- 3 very ripe, dark speckled large bananas
- 1/4 cup plain yogurt or buttermilk
- 2 large eggs
- 1/4 cup extra-virgin olive oil or vegetable oil
- 2 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup mix-in of choice (chocolate chip, nuts, berries, etc.)
Instructions
- Preheat the oven to 350°F and line a 9-inch baking pan with parchment paper so that it hangs over the two longest sides. Grease the parchment paper with cooking spray.
- In a large bowl, mash the bananas with a fork or spatula until they are softened. Add the buttermilk, eggs, vegetable oil and vanilla extract and whisk until combined.
- Add the flour, sugar, baking soda and salt, and using a spatula, stir just until combined.
- Fold in your preferred mix-in then transfer the batter to the prepared loaf pan.
- Bake the banana bread for 55-60 minutes until a toothpick inserted comes out clean. Remove the banana bread from the oven and allow it cool for 20 minutes in the pan before using the parchment paper overhangs to lift the loaf out of the pan.
Notes
- For the best flavor, ensure your bananas are very ripe with dark speckles or even black spots. The riper the bananas, the sweeter and more aromatic your banana bread will be.
- To achieve a tender crumb, be careful not to overmix the batter. Mix the dry ingredients into the wet ingredients just until they are combined. Overmixing can lead to a dense and tough loaf.
- Allow the banana bread to cool in the pan for about 20 minutes before transferring it to a wire rack. This ensures the loaf sets properly.
- To keep banana bread fresh and moist, cool it completely after baking and then tightly wrap it in plastic wrap. It is best kept at room temp for 2 to 3 days.
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