Easy Banana Bread (One Bowl)

Ingredients2 overripe bananas
½ cup canola oil
½ cup milk
½ cup caster sugar
½ cup brown sugar, lightly packed
2 eggs
1 tsp vanilla essence
1 ½ cups plain flour
2 tsp baking powder
½ tsp salt

Instructions

1. Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 23 x 13 cm (9 x 5 inch) loaf tin with baking paper, ensuring there's at least 3 cm (1 inch) overhang for easy removal of the banana bread.
2. In a large mixing bowl, mash the overripe bananas well. Add oil, milk, sugars, eggs and vanilla essence. Stir until well combined.
3. Sift over flour, baking powder and salt. Stir until just combined (a few lumps are fine).
4. Pour into the prepared tin. Bake for 45-55 minutes or until golden and a skewer inserted in the centre of the banana bread comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Notes

Storage

You can keep the banana bread un-refrigerated in an airtight container for up to 4 days.
To freeze the cooked banana bread, allow to cool completely then wrap tightly in clingwrap and place in a zip-loc or freezer bag. Keep frozen for up to 6 months. Allow to defrost for 6 hours or overnight then serve as normal. You can also freeze the banana bread in individually wrapped slices for an easy lunchbox treat.

Substitutions & Tips:

Oil: you can use any type of vegetable oil. Note that if you are using a rich olive oil it may change the flavour of the banana bread.

Sugar: you can use all caster sugar or all brown sugar, if necessary. Using all caster sugar will give the banana bread a cakier texture, while using all brown sugar will make it richer and denser.

Flour: you can substitute both 1 ½ cups of plain flour and 2 tsp of baking powder for 1 ½ cups of self-raising flour.

Comments

I just tried this recipe today, and I must say that it is the “best” banana bread recipe I have tried. I added pecans, and semi-sweet chocolate chips to give it a twist. My husband raved about how moist and tasty it was. This will definitely be my “go to” recipe for future baking of banana bread. Thank you for sharing such an easy “fool proof” recipe.

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