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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 350F (175C).
Add all dry ingredients to a mixing bowl followed by the wet ingredients and mix well until a batter forms.
Pour batter into a greased or lined loaf/cake tin.
Cook for 45-50 minutes or until a skewer comes out clean when poked into the center.
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To make the recipe gluten-free, swap the flour for gluten-free flour and add a tsp of xanthan gum (optional but recommended).
Can I use a different type of oil?
Yes, you can substitute vegetable oil with other neutral oils like canola or sunflower oil.
How do I store the banana bread?
Wrap the cooled banana bread tightly in plastic wrap or store in an airtight container. It can also be frozen for up to 3 months.
Can I use almond milk or oat milk?
Yes, any milk of choice, including almond milk or oat milk, works well in this recipe.
What can I use instead of brown sugar?
You can substitute brown sugar with white sugar or coconut sugar, though the flavor may slightly differ.
How do I know when the banana bread is done baking?
Insert a skewer or toothpick into the center of the bread; if it comes out clean, the bread is done.
