Banana Bread is an american bread with a base ingredient of mashed bananas. Done properly, it is moist cake-like and delicious!
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.
Banana Bread
Ingredients
- 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
Instructions
- - 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!
ELVIRA says
I made this the other day. I had only 2 bananas, so I added some chopped walnuts-the best banana bread we ever had! Perfect-moist, delicious and not too sweet! We loved it and will be making it again!
myglobalwordpress says
Hi, Elvira! That’s wonderful to know. I have made it with two bananas and it worked for me as well, as long as the bananas are not too small. I don’t bake often since I don’t like extremely sweet cakes. This banana bread is perfect because it has the right amount of sugar to satisfy my palette. I am so happy you agree with me. Thanks for your feedback!
Best, Carla.
Roberto says
Love banana bread, can’t wait to try this one,, looks amazing
myglobalwordpress says
Thanks so much Roberto. This recipe is a staple at my kitchen and at so many readers and family members. I hope you like it!