Tuesday, February 4, 2014

Recipe: Banana Bread To Die For


I have been making this same delicious banana bread recipe for the past 20 years or so.  I got it from a friend in college, and we think it's absolutely amazing.  *smile*  It is very moist and sweet, and yet there is only 3 tablespoons of oil in the entire recipe!  So it's also really low fat!  And everywhere we take it people ask for the recipe.  So - here it is to be shared with you!  May this add extra sweetness to your day...

* A single recipe makes 1 loaf


  • 2 ½ C white flour
  • 1 C sugar (add 3 T. extra when bananas are only moderately ripe)
  • 3 ½ tsp. baking powder
  • 1 tsp. salt
  • 3 T. oil
  • ¾ C. milk
  • 1 egg
  • 3-4 bananas

Preheat the oven to 350 degrees.  Combine the first 4 ingredients:  flour, sugar, baking powder and salt.  Mix well.  Then add oil, milk, and egg.  Mix well until blended and moist.  I first soften and squish the banana while it's still in the peal by squeezing it in my hands, and then remove the peal and place it in a bowl.  This makes it take less effort to get it mashed in the bowl.

In a separate bowl, squish bananas with a potato masher (or fork) until they are really mushy and liquidy; I like to use my flat-bottom Corning baking dish. 

Add bananas to main mixture.  Mix thoroughly.  Pour entire mixture into a large, greased/floured bread pan.  Bake at 350 for 1 hr. 5 min.

Additional notes: 
  • Double recipe, bake 1 hr. 15 min.. 
  • Large muffins, bake 40-45 min. 
  • Muffin heads, bake 25 min. 
  • 2 med. loaves, bake 50 min. 
  • 3 mini loaves (= 1 large loaf), bake 1 hr.


You also might enjoy reading about how I do  Recipe Organization


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