I first tried this banana bread at a school meeting. My daughter had just started first grade, and one of the class parents decided to organize a get together. I absolutely loved it, and from that point I was on a mission to make the best one possible to serve to my family.
The parent who brought the banana bread over to the coffee meeting kindly agreed to share her recipe with me, and ever since then I have been making this wonderful banana bread. It’s really easy to prepare and it only requires a feel ingredients, most of them already staples in your food pantry.
My children love banana bread. They can’t get enough of it. It’s usually gone within two days in my household. It’s also a great desert to bring over to a family gathering, coffee hour at the church, or any other social event. Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas (as they were still a costly item to purchase). I hope you enjoy making this banana bread as much as I do. It’s a keeper that will always be a part of my recipe book.
- 3 overripe bananas peeled
- 2 eggs
- 1/2 cup vegetable or canola oil
- 1/2 cup whole milk yogurt
- 1 TSP of vanilla extract
- 1 3/4 cups all-purpose flour or for a *gluten-free* bread 1 3/4 cups rice flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 Tsp of baking soda
- 1/2 Tsp of cinammon
- 1 pinch of salt
- - Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 4x8-inch loaf pan.
- - In a large mixing bowl, mash the ripe bananas with a fork until completely smooth.
- - Stir in the eggs and mix. Stir in the oil, the yogurt, and the vanilla extract and mix.
- - In another bowl add all the dry ingredients and stir them together.
- - Mix the dry and the wet ingredients together.
- - Pour batter into the prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the bread comes out clean. Mine took 63 minutes, but oven varies, so keep an eye on it.
- - Remove from the oven and cool in the baking pan for 10 minutes.
- - Remove from pan and cool another 10 minutes.
- - This banana bread keeps well at the kitchen counter for up to two days, or longer refrigerated.
- - Enjoy!