Best Banana Bread

Best Banana Bread

amargolisHobbies

This banana bread is everything a great loaf should be: moist, tender, lightly sweet, and deeply fragrant with ripe bananas. It’s designed to be forgiving and adaptable, making it perfect for using up overripe bananas that are past their prime but full of flavor. Whole wheat flour adds subtle nuttiness, while oil keeps the crumb soft for days.

Whether you enjoy it warm from the oven, toasted the next morning, or packed as a snack, this banana bread is a dependable classic. It’s easy to customize with spices, seeds, or flour swaps, making it just as suitable for casual baking as it is for sharing with friends and family.

Ingredients

  • 4 medium ripe or overripe bananas (about 300 g / 10½ oz)
  • 1½ cups (180 g) whole wheat flour
  • ½ cup (125 ml) coconut oil, sunflower oil, or other neutral vegetable oil
  • ½ cup brown sugar, unrefined cane sugar, or granulated sugar
  • 1 tsp vanilla extract (or ½ tsp vanilla powder)
  • ¼ tsp cinnamon (optional)
  • ⅛ tsp nutmeg (optional)
  • 1–2 tsp sunflower seeds (optional)
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 pinch salt (optional)

Directions

Prepare the Pan & Oven

  1. Preheat the oven to 360°F (180°C).
  2. Grease a loaf pan (7.5 x 4 x 2.5 in) or a round 7.5-inch cake pan with oil.

Make the Batter

  1. In a large mixing bowl, combine the bananas and sugar. Mash until smooth, or blend with a hand blender for a finer texture.
  2. Add the oil, vanilla, cinnamon, and nutmeg. Mix until fully combined.
  3. Sift the flour, baking powder, baking soda, and salt directly into the bowl.
  4. Gently fold the dry ingredients into the banana mixture until just combined. Do not overmix.
  5. Fold in the sunflower seeds, if using.

Bake

  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven until the bread is at least ¾ baked.
  3. Let the bread cool slightly, then remove from the pan. Slice and serve warm or at room temperature.

Notes & Tips

  • If refrigerated, banana bread made with coconut oil will firm up—simply warm before serving to restore its soft texture.
  • Adjust sugar to taste depending on how ripe your bananas are.
  • Sunflower seeds can be skipped or replaced with nuts or chocolate chips.
  • Whole wheat flour can be swapped for all-purpose flour, or use a 50/50 blend for a lighter crumb.

Based off recipe found on VegRecipesOfIndia