Ingredients:

  • 3 very ripe bananas, mashed (approximately 1 1/2 cups/340g mashed banana)
  • 1/3 cup (80ml) vegetable oil
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract (5ml)
  • 1 tablespoon (15ml) buttermilk (or milk + 1 tsp lemon juice, let sit for 5 minutes)
  • 1 1/2 cups (192g) all-purpose flour
  • 1 teaspoon baking soda (5g)
  • 1/2 teaspoon ground cinnamon (2g)
  • 1/4 teaspoon salt (1.5g)
  • 1/2 cup (60g) chopped walnuts or pecans, optional

Instructions:

  1. Grease and flour a 9x5 inch loaf pan. (Or line with parchment paper, leaving an overhang for easy removal – a baker's trick!)
  2. In a large bowl, mash the bananas until smooth. (A few small chunks are fine).
  3. Add the oil, granulated sugar, brown sugar, eggs, vanilla extract, and buttermilk to the mashed bananas. Whisk until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  6. Gently fold in the chopped walnuts or pecans, if using.
  7. Pour the batter into the prepared loaf pan.
  8. Bake in a preheated oven at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs).
  9. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.