Norma Jean’s Easy Banana Bread is a classic banana recipe. Six whole pureed bananas and canola oil make this super moist and delicious EVERY time!
This is another recipe re-do. I posted this banana bread recipe in the beginning phase of blogging. It was my first recipe dedicated to my mom and the photos needed some love.
Because THIS recipe is love.
Mom made banana bread all the time. She made it into loafs, muffins, cake, and bars. You name it, she made it. This is one of those recipes that I’ve made forever, because it’s REALLY easy and delish (every time).
Ingredients for Easy Banana Bread:
Just seven ingredients plus chocolate chips or nuts – which are optional.
- bananas
- sugar
- oil
- eggs
- flour
- salt
- baking soda
See? So easy. And I’ve NEVER had a dry loaf. You just bake it until a toothpick, when inserted, comes out clean.
A few Tips for making Epic banana bread:
- I always make this banana bread in my KitchenAid Mixer
, because I like to puree the bananas instead of mashing with a fork. But you could use a hand mixer or even by hand, if you mash the bananas with some elbow grease. - You can cut back on the sugar slightly if you’d like. Norma Jean’s recipe (this one!) has plenty, so feel free to adjust and test this out.
- You can make muffins or cake using this recipe. I often make JUMBO muffins just like Mom did back in the day.
- Feel free to add nuts or chocolate chips to this recipe. It’s good plain, but sometimes I like to change it up.
- I recently started making this bread in these loaf pans (you can use two OR three, but the baking time will vary), instead of disposable ones. I love these pans (made in the USA!) and now use them all the time.
- Watch your baking time. All ovens run slightly different, so make sure you test with a toothpick as it gets close to time.
, because I like to puree the bananas instead of mashing with a fork. But you could use a 
or even by hand, if you mash the bananas with some elbow grease.
(you can use two OR three, but the baking time will vary), instead of disposable ones. I love these pans (made in the USA!) and now use them all the time.
There are SO many banana bread recipes on the net. But seriously, this one has never failed me. If you know me in person, you’ve probably tried this bread at some function or another.
The other reason I love it so, is because it’s one of the first baking recipes that Mom passed down to me. She had such a way in the kitchen, and it came so easy for her. Mom definitely gave me the cooking/baking gene, and I’m pretty happy about that. Because the kitchen is my favorite place to be.
Enjoy!
Make this bread next: Honey Cinnamon Zucchini Bread
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
xoxo ~Sue
Easy Banana Bread
Ingredients
- 6 over-ripe bananas
- 2 cups sugar
- 1 cup canola oil
- 4 whole eggs
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2.5 cups white flour
- chocolate chips (optional)
- nuts (optional)
Instructions
- Preheat oven to 350 degrees.
- Using a stand-up mixer, puree the bananas in the mixer until runny.
- Add the sugar, oil, and eggs – and mix well.
- Add salt, baking soda, and flour and mix until just combined.
- Add chocolate chips and/or nuts if preferred.
- Pour into three loaf pans. (Or you can make muffins out of this batter as well.)
- Bake at 350 degrees for 45 minutes (depending on your oven) or until toothpick comes out clean. Don’t over-bake.
The best moist banana bread recipe. Follow it to the letter.
Thanks Kimberly! I’m so glad you enjoyed the banana bread. It’s our fav!
Just used this recipe, and it turned out so amazing, I wanted something that didn’t use milk or butter because i’m lactose intolerant and this turned out perfect!
That’s great! So glad you enjoyed the banana bread, Payton! ?
This recipe is timeless and turns out awesome every time! What an awesome memory to remember the 1st recipe that your Mom shared with you. I can see why she shared it as it tastes amazing and can be eaten in so many settings. Plus, another way to use overripe bananas.
Your work is impressive and I appreciate the tribute to your Mom. Love your GRIT.
Thank you honey!
Looks so delicious and moist! I love banana bread ♥
Thank you so much Natalie! I hope you try it! 🙂
30 minutes on the timer until deliciousness. Can’t wait!! Of course I added chocolate chips, Sue! YOLO!
Good choice Danalea! Enjoy!!
I tried this recipe as a “thank you” to the three families that hosted my friends and I over Memorial Day weekend. I don’t bake very much, so I was a little bit nervous! I tripled the recipe so that there would be a loaf for each family. I didn’t realize that the recipe already makes three loaves – so I ended up making NINE LOAVES!! Each family got a nut, a chocolate chip, and a plain. Needless to say, it was such a hit that there was only part of a loaf left at the end of the weekend!!!! I will definitely make this again, and am so excited to try all of your other recipes. Thank you so much for sharing, Sue!
Oh, thank you so much Leah!! I’m so glad you enjoyed NINE loaves!! That’s funny. 🙂
We made 2 loaves and a dozen muffins this morning and we only have half a loaf and 3 muffins left!!! Thanks for sharing your mom’s recipe.
You’re welcome! I’m so glad it was a hit! 🙂