3cupsFlourI used 1.5 cups all purpose, 1.5 whole wheat flour
2cupssugarRecipe calls for white sugar, I used raw sugar
1/2cupchopped walnutsI used pecans since I ran out of walnuts, and it was better than walnuts
1/2cupraisinsoptional - I did not use in this recipe
2cupsmashed bananasroughly 3 medium, very ripe bananas
2/3cupsvegetable oilI used avocado oil
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!
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!