Banana Bread
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My kids looooooove Banana Bread. It’s an acceptable breakfast or snack, especially when smeared with a healthy amount of cream cheese or butter. My favorite recipe was adapted from my mother’s traditional recipe to include more bananas and substitute coconut oil for traditional shortening (because I honestly don’t think I’ve ever had shortening in my house…).
Tips for Banana Bread newbies:
- Overripe bananas are key. Bananas must be past ripe to be acceptable Banana Bread candidates. The browner, the mushier, the better.
- Banana Bread is better the next day. Store tightly wrapped in the refrigerator overnight.
- Have extra ripe bananas? Considering freezing the remainder for smoothies!
My Favorite Banana Bread Recipe
February 27, 2021
Category
Breakfast
Featured Blog Posts
Recipes
Snacks
Persons
12
Serving Size
1 Slice
Prep Time
10 minutes
Cook Time
1 hour, 15 minutes
Total Time
1 hour, 25 minutes
Ingredients
- 1/2 cup coconut oil, melted
- 1 cup sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 5 bananas, very ripe
- 2 cups flour (All Purpose or Whole Wheat)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- Optional: 1/2 cup unsweetened applesauce
Instructions
- Preheat oven to 325.
- Prepare a 9 x 11 bread pan by spraying with non stick spray (Pam).
- In a blender or Vitamix, blend melted Coconut Oil and Sugar together.
- Add eggs and Vanilla extract. Blend.
- Add bananas, one at a time. Blend.
- Pour into a large mixing bowl. Set aside wet mixture.
- In a separate mixing bowl, mix all remaining dry ingredients.
- Add dry ingredients to wet mixture. Mix only until dry ingredients are thoroughly moistened. Do not overmix.
- Optional: Add up to 1/2 cup applesauce to bread mixture if it appears to be too stiff. Start with 1/4 cup applesauce, then add additional if needed. The bread consistency should be pourable, but not too dry.
- Pour into the greased 9 x 11 bread pan.
- Bake at 325 for about 1 hour until a toothpick or skewer inserted into center of bread comes out mostly clean. If needed, bake for 10 to 15 minutes more, checking frequently for doneness. Bread should still be moist. Do not overbake.
- Remove pan from oven. Set aside for about 5 minutes, then tip the pan on its side. Cool for at least one hour before removing the bread from the pan.
- Wrap tightly in foil and store in refrigerator. Can be eaten immediately, or wait until the next day for the best flavor!
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