Banana Bread – the classic comfort food. Feel free to add some chopped nuts to the batter before baking, or even some mini chocolate chips. You can use this recipe to make muffins too, just decrease the baking time to 15-20 minutes.
Oh, and I highly recommend waiting to eat Banana Bread until the next day because the top forms its own soft and shiny glaze. Yum! Unless you’re going to eat it warm from the oven. I love it both ways!
- 3 medium-large or 4 small overripe* bananas mashed to make 1-1 ¼ cup (240-300 ml)
- 1 cup (140 g) all-purpose flour
- 1 cup (140 g) whole-wheat or spelt flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (120 ml) oil
- 1 cup (200 g) granulated sugar
- 2 eggs
- 3 tablespoons buttermilk, milk, plain yogurt or sour cream
- 1 teaspoon vanilla extract
- Optional: ½ cup (55 g) chopped walnuts and/or ½ cup (90 g) mini chocolate chips
Butter one large (9x5 and 3 inches high or 30x13 and 9 cm high) loaf pan. Preheat oven to 350°F (170°C).
In a medium-sized bowl, whisk or sift together the flours, baking soda, baking powder and salt. In a large mixing bowl, beat oil and sugar. Beat in the eggs. Beat in the banana. Add the flour mixture, buttermilk and vanilla and mix just until combined. Stir in nuts or chocolate chips, if desired.
Spread into prepared pan and bake for 45-50 minutes, until a toothpick inserted in the middle of the bread comes out clean.
Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely.
Store tightly wrapped or in an airtight container for up to three days. Banana Bread can also be frozen for up to two months. Freezing in individually-wrapped slices is very practical.
Butter muffin tin, spoon in the batter and bake muffins for 15-20 minutes, until a toothpick comes out clean. Makes 12-15 muffins.
*Soft bananas with large brown-black spots.
Adapted from my sister in law’s family recipe.