Recipe: Banana Bread
Happy banana bread day! Seems like everyday there’s another food item to commemorate (remember Nutella Day?!) But when I learned that today was banana bread day I was really excited to share my family recipe.
My mom has been using this banana bread recipe for as long as I can remember and it’s apart of her regular baking regimen along with carrot cake and East African goodies; coconut buns and peanut cake. She often gifts these as well and everyone who tries it loves the moistness and flavour. It goes great with a cup of hot masala chai!
It was originally someone else’s family recipe that was shared with the Toronto Star some thirty plus years ago. My mom clipped it out and has been using it ever since with her own variations, and I’m happy to be sharing it with you.
The banana bread recipe is very simple and freezes well so it’s perfect for batch baking. Enjoy!
- 2 very ripe large bananas, mashed (about 1 cup mashed)
- 3/4 cup granular sugar
- 2 eggs
- 1/4 cup vegetable oil
- 1-1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup of nuts, chocolate chips or raisins (optional)
Lightly grease and flour a 8×4 inch loaf pan. Set aside.
In a large mixing bowl, using an electric mixer (I use a fork sometimes!), beat bananas, sugar, eggs and oil until well combined.
In a separate bowl, mix flour, baking soda and salt. Stir into banana mixture, mixing just until combined. Stir in nuts, chocolate chips or raisins if using.
Pour batter into prepared loaf pan. Bake in 350F oven for about 1 hour or until cake tester inserted in centre comes out clean. Run the edge of knife around loaf to loosen. Cool 10 minutes in pan on wire rack. Turn loaf out of pan on to rack to completely cool.