Perfect Moist Banana Bread
A warm, sweet banana bread that's perfect for breakfast or snacks, made with simple ingredients for a deliciously moist loaf.
Ingredients
Wet Ingredients
- 3 pieces ripe bananas (mashed) The riper the bananas, the better!
- ⅓ cup melted coconut oil Can substitute with olive oil or vegetable oil.
- 1 large beaten egg
- 1 teaspoon vanilla extract
Dry Ingredients
- ¾ cup brown sugar (lightly packed)
- 1 teaspoon baking soda
- a pinch of salt
- 1 ½ cups all-purpose flour Be careful not to overmix.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 4x8 inch loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth.
- Mix in the melted coconut oil.
- Stir in the brown sugar, beaten egg, and vanilla extract until well combined.
- Sprinkle the baking soda and salt over the mixture and mix in.
- Add the flour and stir until just combined.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes.
- Transfer the bread to a wire rack to cool completely.
Notes
To store, wrap the banana bread in plastic wrap or foil and keep at room temperature for up to 3 days. Freeze for longer storage. Reheat in microwave for 20-30 seconds.