Banana Bread Recipe

Name: Banana Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup banana, mashed, about 3 mediums; ¾ cup sugar; 1 egg; ½ cup vegetable oil (I often use olive because that's what I have on hand); ½ teaspoon almond extract; 1 ½ cups flour; 1 ½ teaspoons baking powder; ¼ teaspoon baking soda; ⅛ teaspoon salt; ¼ teaspoon ground cinnamon

Servings: persons

1 cup banana, mashed, about 3 mediums
¾ cup sugar
1 egg
½ cup vegetable oil (I often use olive because that's what I have on hand)
½ teaspoon almond extract
1 ½ cups flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
¼ teaspoon ground cinnamon

1
Preheat oven to 350F.
2
In a large mixing bowl, combine the mashed bananas, sugar, egg, oil and almond extract.
3
In a separate medium sized bowl, sift together the flour, baking powder, baking soda, salt and cinnamon; then slowly mix into the banana batter until everything is thoroughly combined.
4
Pour the banana bread mix into a greased loaf pan, or cupcake pan, and bake for 30-45 minutes for cupcakes, or an hour a loaf.
5
(I know my bread is ready when it's golden, not brown, on top, I don't even have to do the toothpick test.
6
).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup banana, mashed, about 3 mediums, ¾ cup sugar, 1 egg, ½ cup vegetable oil (I often use olive because that's what I have on hand), and more.

Yes, Banana Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Bread

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