Ingredients
The following ingredients have 12 Servings
- 1 ½ cups well-mashed overripe bananas (this is usually 3 large ripe bananas for me (355ml/385g))
- ¼ cup canola or vegetable oil ((60ml))
- ¼ cup unsalted butter (melted (60g))
- ⅔ cup light or dark brown sugar (firmly packed (135g))
- ½ cup granulated sugar ((100g))
- 2 large eggs (lightly beaten, room temperature preferred)
- 1 Tablespoon vanilla extract
- ¼ cup buttermilk ((60ml¹))
- 2 cups all-purpose (plain flour (250g))
- ¾ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups chocolate chips or chopped nuts (optional²)
- ¼ cup coarse or granulated sugar for sprinkling (optional (50g))
Instruction
- Preheat oven to 350F (175C) and grease the bottom and ½" up the sides of a 9x5" bread pan. Set aside.
- Combine mashed bananas, canola oil, and melted butter in a large bowl and stir until well-combined.
- Add sugars and stir well.
- Stir in eggs and vanilla extract.
- Add buttermilk and stir until thoroughly combined.
- In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet and carefully, gently using a spatula (not an electric mixer) fold ingredients together until just combined. Don't overmix the batter or your banana cake could end up dense/dry. If adding nuts/chocolate chips, stir them in here.
- Pour batter into prepared pan and, if desired, sprinkle generously with coarse sugar.
- Transfer to 350F (175C) oven and bake 60 minutes or until a toothpick inserted all the way into the center of the cake comes out clean or preferably with a few moist crumbs. Do not over-bake your banana bread or it will be dry.