Easy Moist Banana Bread
Quick, Kid-Approved and Perfect for Lunchboxes
Yield: 1 loaf
This easy banana bread recipe came from my best friend and quickly became a favorite in our house. It takes only a few minutes to prepare, uses six simple ingredients and turns overripe bananas into a soft, moist loaf that my kids absolutely love. Perfect for breakfast, an afternoon snack or school lunchboxes!
Yield: 1 loaf
Ingredients
½ cup neutral oil
2 large eggs
1 cup granulated sugar
1 teaspoon baking soda
1½ cups all-purpose flour
3 very ripe bananas, mashed
Instructions
Preheat the oven to 350°F (175°C).
Grease a standard loaf pan or line it with parchment paper.
Peel the bananas and mash them well with a fork.
Add the oil, eggs and sugar to a large mixing bowl. Mix until combined.
Stir in the mashed bananas.
Add the flour and baking soda. Mix gently, just until no dry flour remains. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for approximately 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Let the banana bread cool in the pan for approximately 10 minutes.
Transfer it to a cooling rack and allow it to cool before slicing.
Recipe notes
For the best flavor, use very ripe bananas with plenty of brown spots.
Mix the batter only until combined to keep the banana bread soft.
Begin checking the loaf after approximately 40 minutes, as ovens can vary.
If the top browns too quickly, cover it loosely with aluminum foil.
Chocolate chips, chopped walnuts, cinnamon or vanilla can be added if desired.
Allow the bread to cool completely before slicing it for lunchboxes.
Storage
Store the cooled banana bread in an airtight container at room temperature for up to three days or in the refrigerator for up to five days.
Individual slices can be wrapped and frozen for up to three months.