Old Fashioned Banana Bread

This timeless banana bread is a treasured go‑to when you have overripe bananas. Made in one bowl without a mixer, it’s wonderfully moist, subtly sweet, and packed with true banana flavor. Featuring pantry staples—bananas, sugar, oil, eggs, vanilla, flour, and baking soda—it requires minimal effort yet yields impressive results. It stays soft for days and offers a comforting, classic taste that’s perfect for breakfast, snack time, or dessert. Add-ins like walnuts or chocolate chips dress it up easily without complicating the simple, reliable base. 

Ingredients (makes ~9 slices)

• 3 medium, extra‑ripe bananas (mashed, ~1¼–1½ cups)

• 1 cup granulated sugar

• ⅓ cup canola (or vegetable) oil

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• 1⅓ cups all‑purpose flour

• 1 tsp baking soda

• ½ tsp salt

Optional mix-ins (stir in before baking):

• ¾–1 cup chopped walnuts or mini chocolate chips
  
  

Directions

1. Preheat oven to 350 °F. Grease a 9×5 inch loaf pan, line bottom and two sides with parchment paper. 

2. In a large bowl, mash bananas with a fork until smooth. Add sugar and mix well. 

3. Stir in eggs, vanilla, and oil until combined. 

4. In a separate bowl, sift together flour, baking soda, and salt.

5. Gently fold dry ingredients into wet mixture; stir just until combined. Overmixing may lead to tough bread.

6. If using, gently fold in nuts or chocolate chips.

7. Pour batter into prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. 

8. Allow to cool completely in the pan before removing and slicing.
   
   

Nutrition (per slice, 1 of 9)

• Calories: ~255 kcal

• Carbohydrates: ~40 g

• Protein: ~4 g

• Fat: ~10 g

• Sugar: ~22 g

• Sodium: ~266 mg

• Fiber: ~2 g

• Cholesterol: ~36 mg