Description
Like a true 'bread', this banana loaf isn't super moist and delicate. It's dense, just moist enough, and holds together well. Delicious on its own and even better toasted with butter and jam!
Ingredients
Units
Scale
- 3 medium overripe bananas
- 2 large eggs
- 1 cup neutral oil
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- Pinch of salt
Instructions
- Preheat oven to 350 degrees F. and line a loaf pan with parchment paper. Set aside.
- In a large bowl, whisk bananas and eggs until incorporated.
- Add extracts and sugars and whisk until well combined.
- Add the oil and whisk again until a semi-smooth batter comes together.
- Add all the dry ingredients and whisk well, making sure not to overmix.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, depending on the range of your oven. If the center is set and doesn't jiggle when you move the loaf, that is a clear indication it may be done. Use a caketester to make sure it has cooked through. It will come out clean or with a few moist crumbs.
- Remove from the oven and let rest on a wire rack in the pan for 10-15 minutes. Carefully lift the loaf from the pan and let it cool completely to room temperature before slicing.
- Serve with warm butter and jam if desired. Enjoy!
Notes
Store in an airtight container or wrap in clingfilm. This loaf will stay fresh for 3-4 days at room temperature or up to a week in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Quick Bread
- Method: Bake
- Cuisine: American
