[The Best] Banana Bread
We are going way back to basics today. Because I like basics. There is something about a classic recipe that is just likeable. And also because my husband brought home about 12 overripe bananas from work last week. And everyone needs a great basic banana bread.
And what else do you do with overripe bananas? You definitely make the softest, most flavorful and moist banana bread that you have ever had in your life. Please don’t think I am joking. My sister found this recipe several years ago. She started making it (and she doesn’t even like bananas) and then got the rest of us hooked. I’m actually not even sure why it has taken me so long to blog this – because the internet really needs another banana bread recipe. But I promise you this one won’t disappoint.
I love eating this bread but even more I love baking it because I adore the smell of banana bread baking. It’s heavenly. Let me give you a rundown: 5 eggs, 2 pudding packets, lots of bread flour, lots of vanilla. That my friends is the equation for moist, over-the-top delicious banana bread.
You won’t turn back to any other banana bread, I am sure of it. And don’t even try to healthify this one. It’s really not even worth it. Trust me. Banana bread is worth the calories, especially this banana bread.
Happy Friday, my friends!
Banana Bread Recipe
Yield: 2 loafs
Total Time: 75 minutes
This banana bread takes us back to basics with a simple recipe but extraordinary flavors and an extremely moist texture.
2 1/2 cups bread flour
1 1/4 cups sugar
2 (3.4-ounce each) packages instant vanilla pudding mix
1 1/4 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
5 whole eggs, lightly beaten
5-6 medium over ripe bananas, mashed
1 cup grapeseed oil
2 tsp. vanilla extract
Preheat oven to 350 degrees. Grease two loaf pans and set aside.
In a large bowl, whisk the flour, sugar, vanilla pudding mix, baking soda, salt and cinnamon until combined.
In a second large bowl, combine the eggs, bananas, oil and vanilla and mix until combined. Add the wet ingredients in to the dry and stir well. Stir into dry ingredients just until moistened. Stir in nuts if desired.
Pour the batter into the prepared loaf pans and bake for 55-65 minutes. The tops of the loafs will be golden brown and the center of the loafs will be set. Cool on a wire rack for at least 10 minutes before slicing.
If you don't have grapeseed oil, you can substitute canola oil.
This recipe needs little adjustments - I promise - but if you like, you can add chocolate chips or a handful of nuts before adding the batter to the pans.
Slightly adapted from Taste of Home