Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 1/2 cups mashed brown bananas (you will need 3 large or 4 medium brown bananas)
1/4 cup unsalted butter melted and slightly cooled
1/4 cup canola vegetable oil, or melted coconut oil
3/4 cup packed light brown sugar
1 large egg at room temperature
1 teaspoon pure vanilla extract
Turbinado sugar optional
Instructions
Heat your oven to 350°F. Grease a loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
Stir the dry ingredients into the wet ingredients, don’t over mix. If you over mix the bread will flatten and end up heavy.
Pour batter into prepared pan. Sprinkle generously with turbinado sugar, if using. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Check the bread at 50 minutes, just to be safe. Oven times vary.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 10 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 3 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and place in a freezer bag. Freeze for up to 1 month. Defrost before slicing.
Notes from recipe originator (Two Peas & Their Pod):
For this banana bread recipe, you can use a 8 1/2- by 4 1/2-inch loaf pan or 9-by-5-inch loaf pan. I prefer the 8 1/2- by 4 1/2-inch loaf pan because the bread will bake up a little higher. If you use a 9-by-5-inch loaf pan your loaf will be a little shorter. If you use the smaller loaf pan, it will most likely take 5-10 minutes longer to bake. Both work well, the loaves will just be a little different in size, just make sure you watch the baking time.
I use a metal pan that isn’t too dark in color. If you are going to use a glass pan, decrease the oven temperature by 25 degrees. Make sure you grease the pan really well so the banana bread doesn’t stick in the pan. I like to use a nonstick cooking spray. You can also butter and flour the pan, if you wish.
If you want to make smaller loaves, you certainly can, just reduce the baking time! You can also make banana muffins with this banana bread recipe. Grease or line a muffin pan with paper liners and fill the muffin cups 3/4 the way full. Bake for 18-22 minutes.