To me, banana bread is one of the most frugal yet tasty recipes you can make. I can’t count the number of times per year we have several overripe bananas sitting on our dining table – what better use for them than a loaf of fresh banana bread?
Many of my earliest attempts at banana bread turned out dry loaves. So I adjusted by making a banana puree mixed with the oil instead of just mashing the bananas like many recipes suggest, and using liquid sugar (honey and agave nectar) instead of dry sugar.
Here’s what Homemade Banana Bread recipe works best for me:
1 cup all-purpose flour
1/2 cup whole wheat flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
pinch of salt
1 cup pureed bananas (approx. 2-3 bananas)
3/4 cup sugar or sweetener (I often use a mix of honey, agave nectar, and sugar)
1/4 cup cooking oil (I use canola oil)
squeeze of lemon juice
1/2 cup chopped walnuts or pecans (optional)
1. First, grease the bottom and bottom half up the sides of an 8x4x2 inch loaf pan; set aside.
2. In a medium mixing bowl combine the first 6 ingredients (both flours, baking powder, baking soda, cinnamon, salt). Make a hole in the middle of the mixture.
3. In another bowl, combine egg, bananas, sugar, cooking oil, and lemon. Add this mixture all at once to the dry mixture. Stir just until moistened. Add nuts if desired.
4. Spoon batter into the prepared pan. Bake in a 350 degree oven for 35 minutes. Remove pan, cover with foil, bake another 10-15 minutes or until a fork or toothpick inserted near the center comes out clean. WATCH CAREFULLY so loaf doesn’t turn out too dark brown! Remove the loaf from the pan; cool on a wire rack. Wrap in foil and store in refrigerator for several hours before slicing for best results. One loaf = 8-16 slices (depending on thickness).
Above is a picture of a loaf I’ve made with walnuts – half the loaf was eaten pretty quickly by my husband!
Note: Homemade banana bread freezes very well so I often make two loaves at once and freeze one for later.