This one-bowl quick bread, our 2020 Best Banana Bread Recipe of the Year, uses the only ingredients but is incredibly moist and flavorful. While the recipe calls for a 50/50 mix of flours (all-purpose and whole wheat), we often make the bread 100% whole wheat, and honestly? No one can tell, it’s that good! And not only is this bread delicious but it’s versatile.
How To Make Best Banana Bread (Recipe)
- 2 cups (454g) fully mashed banana, about 4 or 5 medium bananas
- 1/2 cup (99g) vegetable oil
- 1 cup (213g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 1 cup (113g) Arthur White Whole flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup (57g) chopped walnuts, toasted if desired; optional*
*Leave the nuts out, if desired; or substitute up to 1 cup chopped edible fruit, chocolate or butterscotch chips, sunflower or pumpkin seeds, or other mix-ins of your choice.
- 1 tablespoon (13g) sugar
- 1/2 teaspoon cinnamon
- Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9″ x 5″ loaf pan; if your pan is glass or stoneware, reduce the oven temperature to 325°F.
- In a big bowl, mix together the mashed banana, oil, eggs, sugar, and vanilla.
- Measure your flours by gently spooning into a cup, then sweeping off any excess. Mix the flours, baking soda, baking powder, salt, cinnamon, and chopped walnuts into the banana mixture. Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients.
- Scoop the batter into the prepared pan. Mix together the sugar and cinnamon, and sprinkle over the batter.
Bake the bread for about 60 to 75 minutes, until the bread feels assail the highest, and a parer (or other thin knife) inserted into the middle comes out clean, or with just a couple of moist crumbs (but no wet batter). If you’ve got a digital thermometer, the bread’s temperature at the middle should register about 205°F. If the bread appears to be browning too quickly, tent it with aluminium foil for the ultimate 15 to twenty minutes of baking. Note: If baking during a glass or stoneware pan, increase the baking time by 10 to fifteen minutes.
- Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely.
- Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.