This recipe is especially great for anyone nervous about their baking abilities. It’s simple, quick to put together, and doesn’t even call for using an electric mixer! It’s as easy as a few mixing bowls and a wooden spoon. As with most banana bread recipes, this can be made into muffins simply by using a muffin tin instead of a loaf pan. I decided to use my mini loaf pans (3×6 inches) to make two small loaves instead of one regular sized one.
I like to stress to newer bakers that you really can’t expect your baking to take the same amount of time as noted in a given recipe. That’s why I prefer to describe the doneness by the look and feel, rather than a specific time. Baking time has so many contributing factors, including oven type, external temperature, humidity, and the pan you are using. I know some people get discouraged when a toothpick in their cake still isn’t coming out clean after the 30 minutes noted in their recipe, so they just take it out anyway. This is not a good idea! I have had experiences where my baking took double the time that the recipe called for, and also have had it only take half the time. Just trust your instincts and look out for signs of doneness!
One of the most important factors to the success of this recipe is the ripeness of your bananas. A spotted, browning banana is going to give you much more flavor than yellow ones. If you really want to make banana bread and haven’t bought your bananas ahead of time, there are some ways you can speed the browning process along. If you have 24 hours or less, put your bananas in a brown paper bag overnight. If its super last minute, you can place them on a foil-lined tray and heat them in the oven at 350 for about 15-20 minutes. The peel will turn black and they will be very hot so let them cool before adding them to the batter.
Feel free to add mix ins to really make this bread your own and add flavor and texture. I don’t personally like walnuts, but I hear they make a great addition to this banana bread! Another popular option is to add chocolate chips. If you do choose to add something in, I would recommend about 3/4 cup.
Breads like this one are often mistaken for a healthy snack, but I am sorry to inform you that it is definitely not. However, that doesn’t mean you shouldn’t enjoy it in moderation! If you do want to make it slightly healthier, there are a few things you can do. For one, using less sugar will give you a less sweet bread. Another option is to switch out the vegetable oil for a healthier alternative, like coconut oil! You can also omit the cinnamon-sugar layer in the middle and the streusel crumbs on top, since both add extra sugar to the bread.
Go ahead and make this recipe your own, and let me know how it turns out in the comments below!
2 c flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup sugar
1/2 cup vegetable oil
4 tbsp milk
1/2 tsp vanilla
3 large bananas (mashed)
1/4 cup sugar
1 tsp cinnamon
3/4 c flour
2 tsp cinnamon
3/4 c brown sugar
4 tbsp cold butter
1. Preheat the oven to 325 and grease your loaf pan(s)
2. Mix together flour, baking soda, salt and cinnamon in a small bowl and set aside
3. Whisk together the egg, sugar and oil in a large bowl. Add milk, vanilla and mashed bananas and stir to combine.
4. Add dry ingredients to the wet ingredients and mix just until incorporated
5. Mix together ingredients for cinnamon swirl layer in a small bowl
6. Pour about 1/3 of batter into prepared pan and sprinkle cinnamon swirl mixture evenly on top. Pour the remaining batter on top.
7. Combine crumb topping ingredients in another bowl. Cut butter with two knives (or pastry cutter) and mix until mixture resembles large crumbs. Sprinkle evenly on top of batter in your pan(s)
8. Bake in preheated oven until edges are golden brown and a toothpick inserted in the center comes out clean (about 45-65 mins for loaf pan and 35-55 for small loaf pans)
9. Cool in pan for about 8-10 minutes and then remove to finish cooling on wire rack