Best banana bread

Prep 10 min
Total 1 hour 15 min
Serves 12



1 3/4 cups
all-purpose flour
1 1/2 tsp
1/2 tsp
1/4 tsp
large overripe bananas, well mashed (1 cup)
1 cup
light brown sugar
1/2 cup
canola oil
1/2 cup
1 1/2 tsp


  • PREHEAT oven to 350F and line a 9 × 5-in. loaf pan with parchment.
  • WHISK flour, baking powder, baking soda and salt in a medium bowl.
  • WHISK bananas, sugar, eggs, oil, buttermilk and vanilla in a large bowl until smooth. Stir in flour mixture until combined. Pour into prepared pan.
  • BAKE until browned and a tester inserted into centre of bread comes out clean, 55 to 60 min. Cool in pan on a rack, 10 min. Remove banana bread from pan and let cool completely.


Kitchen Tip: Peel overripe bananas and store in freezer bags for the best banana flavour.

Banana Muffins: Preheat oven to 375F and line a 12-cup muffin pan with paper liners. Follow directions for banana bread recipe and divide batter among prepared cups. Top each with 2 small banana chips and bake until a skewer inserted into centre of muffin comes out clean, about 18 min. Cool in pan, 10 min. Remove muffins to rack and cool completely.



Calories 236, Protein 4 g, Carbohydrates 32 g, Fat 11 g, Fibre 1 g, Sodium 159 mg. Excellent source of folate

Baking School: How to make quick breads

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