Friday, April 12, 2013

Banana Bread

An Oldy but a Goody (RE-POST)
This recipe comes from my daughters' nursery school (they are now 15 and 17) and we have been making it ever since. We never have a brunch without it. It is our father's most requested recipe at every family event. When I make it for him I only add walnuts since he doesn't like chocolate. Lately I have been making it with whole wheat flour and it is just as good. It is really easy and comes out great every time.


3/4 cup of sugar
1 1/2 cups mashed banana (3 large)
3/4 cup vegetable oil (I use 1/2 cup and I don't notice a difference)
2 eggs
2 cups flour
1/2 cup chopped walnuts or chocolate chips or both
1 tsp baking soda
2 tsp vanilla
1/2 tsp baking powder
1/2 tsp salt

Heat oven to 325 degrees. Grease a loaf pan with baking spray. Mix sugar, bananas, oil and eggs in a large bowl. Stir in remaining ingredients. Pour into pan. Bake until a wooden pick inserted in the center of the bread comes out clean, 60 to 70 minutes. let cool 10 minutes, then loosen sides of loaf from pan and remove from pan. let cool completely before slicing.


  1. making the banana bread today with my kids. :o) thanks for the recipe. I'm going to use whole wheat flour for the first time to try to make it a little healthier. And I'll pass on the chocolate chips (though that sounds SO good!) Why vegetable oil versus another kind of oil? Just curious what would happened if you used a different kind.

  2. Bari don't use ALL whole wheat flour because the banana bread will become too heavy and dense. Use half whole wheat and half white flour.

    Vegetable oil is nice and light. You can also use canola oil if you have that instead.

  3. I'm going to try this with a combo of almond and coconut flour and leave the white/ wheat flour out all together. I think it will be delish!!


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