Saturday, May 10, 2014

Ring ring ring ring ring ring ring, Banana BREAD!

...doop dooby dooby doop!

My Favorite Banana Bread Recipe!

Adapted from the recipe posted at

  • 1-3/4 cups flour
    • can mix flour types!
  • 1-1/2 cups sugar
    • can mix white & brown!
    • can use -way- less sugar, especially if your bananas are really ripe
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed bananas
    • about 2-3 bananas, definitely eyeball-able, so use what you've got on hand
  • 1/2 cup vegetable oil
    • can sub. applesauce for oil
  • equivalent of 2 or 3 eggs
    • use Ener-G egg replacer to make it vegan
  • 1/3 cup soy-buttermilk
    • make your own: 1/3 cup soymilk (or regular milk!) + 1/3 tsp. lemon juice

  1. Preheat oven to 325 degrees F.
  2. Mix flour, sugar, baking soda and salt in a large mixing bowl.
  3. Mix bananas, oil, and buttermilk in a medium mixing bowl.
  4. Combine the banana mixture with the large bowl containing dry ingredients, and stir well. 
  5. Add eggs, stir well.
  6. If you want to, you can add 1/2 cup of extras as well. Chocolate chips are DELICIOUS and make this basically a dessert. Nuts would also work, and eventually I want to try it with shredded coconut. But, it's delicious without any additions, too!
  7. Pour into an oiled 9x5 inch bread pan.
  8. Bake in 325 degree oven for 1 hour and 45 minutes, or until a toothpick in the middle comes out clean.
Tips: The closer your bread pan is to the oven's heating coils, the more likely the top will get burnt. Put it on a rack in the middle of the oven (and if you have a double-oven with a smaller and a larger oven? Use the bigger one. Learned that the hard way...!)

Also, the leftovers have a strange way of getting MORE moist, instead of drying out like traditional banana bread recipes! Yummm.

Check out the comments at the original recipe's link for more suggestions on tweaking it! :)

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