Banana bread doesn’t last very long in our apartment. We eat it for breakfast, dessert, and snack on it all day.
This banana bread is easy to make, flavorful, and has a delicious crispy crust. I choose to add toasted walnuts for an extra crunch, but you can also add chocolate chips if you like.
simple banana bread
- 1 1/4 c mashed ripe bananas about 3
- 1 c sugar plus extra for topping
- 1/4 c vegetable oil
- 1/2 stick 4 T melted butter, cooled
- 2 eggs at room temperature
- 1 t vanilla extract
- 1 3/4 c all purpose flour
- 1 t baking powder
- 1 t salt
- 1/2 t baking soda
- 3/4 c chopped walnuts toasted
Place your rack in your oven at bottom third position. Preheat oven to 350° F. Line a 9” x 5” loaf pan with parchment paper. Spray with cooking spray to make it extra easy to remove your banana bread later.
In a large bowl, whisk together bananas, sugar, vegetable oil, eggs, and vanilla extract until well combined. In a separate bowl, mix together flour, baking powder, salt, and baking soda.
With a spatula, fold flour mixture into banana mixture until just combined. Stir in walnuts. Do not over mix.
Pour batter into loaf pan and smooth top with your spatula. Sprinkle extra sugar on top.
Bake for 1 hour 10 minutes, or until a toothpick inserted comes out clean. Allow bread to cool for 10 minutes before removing from the loaf pan.
Store in airtight container. The banana bread will last 4 days at room temperature, or 1 week in the refrigerator. To freeze, wrap in plastic wrap, and then in aluminum foil. It can be frozen for up to 3 months.