This recipe is my baby. I have taken care of it and coddled it for years. When I first got into baking in about 2010 TP bought me my first ever cookbook. It was a boring no brand cookbook published by Better Home and Gardens – kind of a cheaper version of the Joy of Cooking with photos.
The first (and last) recipe I ever made from that book was a plain old banana bread. Over the years I have switched up the ingredients, played around with baking time and streamlined the process. After about 5 years I knew what I had on my hands – The Best Banana Bread Ever.
What makes this the best banana bread ever? Bananas! Yes, I know that sounds silly. Where most banana bread recipes call for only 3 bananas, mine calls for 5 large, ripe, spotty bananas. That’s why all your friends will make comments like “omg this banana bread is so moist”, “it tastes so much like bananas”, “this is not like any other banana bread I’ve ever had”, etc, etc, etc.
A few things about the recipe. Firstly, it is SO easy. I’ve tweaked it so it’s a one bowl recipe 🙂 The baking time is a bit longer than other loaves because of all the additional bananas (i.e. more wet ingredients). Finally, you need to cover the loaf after the first 45 minutes of baking time because that way it cooks through but you don’t get a burnt top!
I make this banana bread SO much (weekly) that I started adding different topping variations to it as well and they ALL have turned out amazing. If you think banana bread is good, wait until you try it swirled with salted peanut butter and honey! The photo above is the banana bread swirled with nutella and topped with banana slices.
Below you will find the basic recipe, and then I’ve given some topping or add-in ideas in case you want to change it up. But I urge you – try the basic recipe first so you can see the true amazingness of the bananas shine through. After you have made it weekly for months try some toppings or add-ons so you don’t get bored 😉
Shiva Leia’s Best Banana Bread Ever
My go-to banana bread recipe is the best you will ever taste but also infinitely adaptable. Super moist with tons of banana flavour!
- 5 ripe bananas, mashed
- 2 large eggs, beaten
- 1 cup sugar
- 1/2 cup canola oil or vegetable oil
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- optional topping ideas: 6 tablespoons of nutella, peanut butter and honey, cream cheese and jam or almond butter swirled in; sliced banana
- optional mix in ideas: 1/2 cup of chocolate chips, butterscotch chips, walnuts or pecans; 1/2 teaspoon cinnamon
1. Preheat oven to 350 F and spray a 9x5x3 inch pan with non-stick spray.
2. In a large bowl, combine the mashed up bananas, beaten eggs, sugar and oil. Whisk until fully combined.
3. Sprinkle the flour, baking powder, baking soda and salt over the banana mixture. Using a wooden spoon fold the dry ingredients into the wet ingredients until fully incorporated.
4. If you are adding any mix ins, fold them in. Otherwise, poor the mixture into the prepared pan. If you are adding toppings, dollop them on top nand with a knife swirl them into the batter. Another cute idea is to top the banana bread with banana slices (as shown above).
5. Bake in the preheated oven for 45 minutes. Then, remove from the oven and cover the bread loosely with a piece of aluminum foil. Place back in oven and bake for an additional 15 minutes. Once the 15 minutes are up remove the loaf from the oven, peel back the tinfoil and check your bread. A toothpick inserted into the center should come out clean. If the toothpick comes out with batter on it, you may need to re-cover the bread and place it back in the oven for an additional 5-15 minutes (this will depend on the size of your bananas).
6. Once the loaf is cooked through, remove from the oven and place on a cooling rack until fully cooled. Slice and enjoy!