| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Passive Time | 10 mins to cool |
| Servings |
slices
|
- 3 cups Flour I used 1.5 cups all purpose, 1.5 whole wheat flour
- 2 cups sugar Recipe calls for white sugar, I used raw sugar
- 1/2 cup chopped walnuts I used pecans since I ran out of walnuts, and it was better than walnuts
- 1/2 cup raisins optional - I did not use in this recipe
- 2 cups mashed bananas roughly 3 medium, very ripe bananas
- 2/3 cups vegetable oil I used avocado oil
- 2 tsp baking soda
- 1 tsp Salt
- 1/2 tsp baking powder
Ingredients
|
|
- Gather all the ingredients
- Heat oven to 350 deg Farenheit
- Grease bottoms only 2 loaf pans, or 1 bundt pan; I like to use a bundt pan for this as it looks pretty, for no other reason
- Mix all the ingredients in a big bowl except the nuts, and beat into a homogenous mass
- Add the nuts
- Pour into the prepared pan(s), bake for 50 minutes. Some ovens may need a few more minutes. To check if done, insert a toothpick in the center and it should come out clean, with no batter sticking.
1. The original recipe calls for 4 eggs! I have always tried to use different egg substitutes like milk+oil, applesauce, etc. But this time, I did some research and found that bananas provide the moisture that eggs do, and completely skipped the egg substitute step.
2. This time, I also decided to use half whole wheat flour instead of 3 cups of AP flour, and it gave the bread some substance, in my opinion, and may have given a slight, delicious crispy crust.
3. I replaced white sugar with raw sugar - could tell no difference!
The verdict:
I have had this recipe for about 20+ years, and always followed the recipe, except to replace eggs. But this time, I decided to make some minor changes, and I think we have a winner! The 6 kids at home unanimously declared this was the best banana bread I had ever made/they had eaten. Never going back to the original recipe!