Bakery-Style Banana Bread
This bakery-style banana bread is incredibly moist, with just the perfect amount of sweetness. Assembled and in the oven in just a few minutes using only a handful of simple ingredients, this banana bread is a quick and easy on-the-go breakfast or afternoon snack.
Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt (I use Diamond Crystal)
- ½ tsp ground cinnamon
- 3 large eggs, at room temperature
- 1 ½ cup overripe bananas, peeled and mashed
- ½ cup granulated sugar
- ½ cup brown sugar, lightly packed
- 1 tsp pure vanilla extract
- 6 Tbsp unsalted butter, melted
- ¼ cup vegetable oil
- ½ cup walnuts, chopped (optional; see Note)
Instructions
- Preheat oven to 350℉.
- Grease the inside of a loaf pan with softened butter. Sprinkle 1 to 2 Tbsp of flour and rotate the pan to evenly cover bottom and sides. Tap out excess flour and set pan aside.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.2 cups all-purpose flour1 tsp baking soda½ tsp baking powder½ tsp kosher salt½ tsp ground cinnamon
- In a second large bowl, whisk eggs until homogenous. Add in mashed bananas, granulated sugar, brown sugar, vanilla, melted butter, and vegetable oil. Whisk to combine.3 large eggs, at room temperature1 ½ cup overripe bananas, peeled and mashed½ cup granulated sugar½ cup brown sugar, lightly packed1 tsp pure vanilla extract6 Tbsp unsalted butter, melted¼ cup vegetable oil
- Add the dry ingredients into the wet ingredients, half at a time, and whisk just until combined. Optionally, toss chopped walnuts in 2 Tbsp of flour and stir into the batter.½ cup walnuts, chopped
- Pour the batter into your prepared loaf pan. With a rubber spatula, smooth out the top.
- Bake in the center of the oven until a wooden skewer inserted into the center comes out clean (about 65 to 70 minutes). (I recommend beginning to check around the 60-minute mark, just to be on the safe side.)
- Allow the banana bread to cool for 20 minutes in the pan before attempting to remove it. Allow to cool to room temperature on a wire rack and store in an airtight container.Pro tip: As difficult as it may be, try not to cut into the banana bread until it is fully cooled, as it will negatively impact the texture.
Notes
- Adding Nuts: If adding nuts, stir them in a small bowl with 2 Tbsp of flour so they don’t all sink to the bottom of your banana bread. Alternatively, you could omit the flour and just sprinkle walnuts over the top of the batter before putting it in the oven.
Nutrition
Calories: 3710kcal | Carbohydrates: 486g | Protein: 58g | Fat: 179g | Saturated Fat: 61g | Polyunsaturated Fat: 66g | Monounsaturated Fat: 41g | Trans Fat: 3g | Cholesterol: 739mg | Sodium: 2733mg | Potassium: 2120mg | Fiber: 20g | Sugar: 251g | Vitamin A: 3145IU | Vitamin C: 30mg | Calcium: 437mg | Iron: 18mg