Had a request recently for our banana bread recipe. Here goes:
Pre-heat oven to 350F.
In a large bowl, mix:
3-4 ripe smashed bananas (we sometimes use frozen ones too)
1/3 cup canola or coconut oil
1/2 cup sugar (we’ve cut this down from other recipes already)
1 egg (pre-beaten)
1 tsp vanilla
1 tsp baking soda
Pinch of salt
1 1/2 cup all-purpose flour
Typically I mix each item before I add the next item. We usually sift the flour into the bowl and mix it in every 1/2 cup. A tip: we typically use a wooden spoon to mix this recipe.
Pour the batter into a prepared baking device. We typically use one large loaf pan or we have a set of 4 smaller loaf pans that we really like too. You could use almost any baking device for your banana bread.
For the bigger loaf pan, it takes about an hour at 350. For the 4 smaller pans, we test the bread after more like 20-25 min. You are looking for a toothpick to come out dry.
Some folks like to add things to their banana bread. We often like to add raisins. Sometimes we’ve added nuts too. Really just add whatever you want – banana bread is pretty easy & a great snack.
Just one tip for banana bread. It travels really really well. I’ve baked a loaf and taken it to a conference to be eaten in the hotel instead of the hotel breakfast. We’ve baked the little loafs and taken 1-2 of them on a plane ride with us. Banana bread also does really well on road trips. Often we will spread peanut butter or honey all over a slice and call that a nice snack. You can also freeze banana bread. I don’t personally like doing that (just something about the texture) – but, I know plenty of folks who do.
I think the best part of banana bread for me, aside from the smell when it is baking, is that it is good at any time of year. We don’t make this in any particular season more than any others.
What sorts of things do you do with banana bread? How is your recipe different?