I don’t know about you, but banana bread is a staple in our house, which is kind of funny because my kids hate bananas. They didn’t always hate them, though. When they were babies, I had to keep fully stocked at all times! Maybe they overindulged and lost their taste for them. Nevertheless, I always buy bananas in the hopes that they may rediscover their love for them (and also to sneak them into their smoothies), but they turn brown before anyone gives thought of eating them. So, what better to do with brown bananas then make bread out of them?
My friend, Katie, passed this recipe on to me years ago. I have tried many other recipes since, but this one is the best. It has just the right amount of banana and is super moist. With just a hint of cinnamon and lemon, it’s perfect for a fall or summer time recipe! The original recipe calls for regular vegetable oil, but I prefer to use coconut oil. Not only does it give good flavor, but it’s one of the safest oils to use when cooking at high temps.
Let’s make some banana bread! It’s super easy to make and really hard to mess up. Unless you burn it. Don’t burn it. First, preheat your oven to 350 and grease a 9×5 loaf pan. Get all of your ingredients ready!
Next, mix your wet and dry ingredients together in separate bowls (dry in one bowl, wet in another).
Then, combine both wet and dry ingredients together. After it’s mixed well, you can stir nuts or chocolate chips if desired. Pour your batter into a greased loaf pan.
Pop it into the oven and bake for about 50-55 minutes. I always check mine after 50 minutes, so that I don’t overbake it. Nobody likes dry banana bread. To know if it’s done, simply stick a toothpick in the middle. If it comes out clean, it’s done. The edges will also turn a nice, golden, brown color.
And that’s it! You’re done! Slice it into 10-12 slices and enjoy!
You can easily adapt this recipe to a gluten free loaf by substituting the flour with an all-purpose gluten free flour. I have done this several times. Nothing takes the place of gluten, but it’s still a yummy option for those who have sensitivities to gluten!
| Prep Time | 10 minutes |
| Cook Time | 50-55 minutes |
| Servings |
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- 1 cup banana mashed
- 1/4 cup coconut oil or vegetable oil
- 1 egg whisked
- 1 1/2 cup flour
- 3/4 cup sugar
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 teaspoon lemon peel optional
- 1/2 cup nuts or chocolate chips optional
Ingredients
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- First, mix your wet and dry ingredients together in separate bowls.
- Once each bowl is mixed, combine wet and dry ingredients together. If desired, stir in nuts and/or chocolate chips.
- Pour into a greased loaf pan (9x5). Place into a preheated, 350 degree oven and cook for 50-55 minutes, checking it with a toothpick to see if it is done.
- Cut into 12 slices and enjoy!
