Ingredients
Scale
3 large Overripe Bananas (Mashed)
0.5 cup Neutral Oil (Avocado or Coconut)
0.75 cup Granulated Sugar or Coconut Sugar
2 unit Large Eggs (Room Temperature)
1 teaspoon Vanilla Extract
1.5 cups All-Purpose Flour
1 teaspoon Baking Soda
0.5 teaspoon Salt
0.5 teaspoon Ground Cinnamo
Instructions
- Preheat your oven to 350°F (175°C) and grease a standard loaf pan or line it with parchment paper
- In a large mixing bowl, mash the ripe bananas until they reach a relatively smooth consistency
- Whisk in the oil, sugar, eggs, and vanilla extract until the mixture is well combined
- In a separate smaller bowl, sift together the flour, baking soda, salt, and cinnamo
- Gradually add the dry ingredients to the wet banana mixture, stirring gently with a spatula until no white streaks remai
- If using add-ins like chocolate chips or nuts, fold them into the batter now
- Pour the batter into the prepared loaf pan and smooth the top with a spatula
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clea
- Let the loaf cool in the pan for at least ten minutes before transferring it to a wire rack to cool completely
Notes
Use the brownest bananas possible for the best natural sugars and moisture.
Measure your flour using the spoon-and-level method to ensure the bread remains light and soft.
To make this recipe vegan, replace the eggs with flax eggs or applesauce.
Store in an airtight container at room temperature for 3 days or freeze individual slices for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Dairy Free
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 14g
- Sodium: 185mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 31mg