Your family will go bananas for this easy Banana Bread Recipe!
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Breakfast
Cuisine: American
Servings: 2loaves
Author: The Frugal Girls
Ingredients
6very ripe Bananas{mashed}
1cupCanola Oil, Vegetable Oil, or Avocado Oil
5tbsp.Milk
4Large Eggs{beaten}
2tsp.Vanilla
3½cupsFlour
2cupsGranulated {White} Sugar
2tsp.Baking Soda
1½tsp.Salt
4tsp.Turbinado Sugar (Sugar in the Raw){Optional}
Instructions
Preheat oven to 325 degrees for glass loaf pans or 350 degrees for non-stick loaf pans.
Spray TWO 9×5 Glass or Non-stick Loaf Pans with Non-stick Cooking Spray or Grease with Butter, then set aside.
Mix Bananas, Oil, Milk, Eggs, and Vanilla in large mixing bowl until well combined.
In separate large mixing bowl, whisk together Flour, Sugar, Baking Soda, and Salt until well combined.
Gradually pour Flour/Sugar mixture into bowl with banana mixture, stirring well to combine completely.
Pour batter evenly into 2 loaf pans.
Optional: Sprinkle the top of each loaf with 2 tsp. Turbinado Sugar
If using glass loaf pans, bake at 325 degrees for 65 - 75 minutes, if using non-stick loaf pans, bake at 350 degrees for 55 – 65 minutes. Loaves are done when a toothpick inserted in center comes out clean.
After baking, allow loaves to cool completely on a wire baking rack before removing from pans.
Wrap cooled loaves in plastic wrap or foil and store at room temperature for 2 days, or in refrigerator up to 7 days. ENJOY!
Freezer Friendly Make Ahead Tip: If you'd like to freeze the second loaf for later, you can either freeze the loaf whole, or slice first so you’ll have individual pieces ready-to-go. Then wrap sliced {or non-sliced} loaves in plastic cling wrap and place in Gallon sized Freezer Ziploc Bag. When ready to eat… remove entire loaf from freezer or just pull out a slice at a time to defrost when the banana bread cravings hit. Defrost in the refrigerator overnight, then bring to room temperature the next day before enjoying your bread.