Today, on this extremely snowy day, I’m talking all things banana bread! This recipe is so simple to put together, and will easily become one of your favourites to make.
I think every baker has a couple of go-to recipes, whether in a pinch or when the mood to bake hits, that can be put together using common pantry staples and a couple ripe bananas. The smell is absolutely intoxicating, and it comes out moist, with a crunchy top, just waiting to be smothered with butter.
My mom and I make a double batch of this recipe every couple of months to bring to work, social gatherings or for our family to snack on. What’s GREAT about this recipe is that it freezes wonderfully, it tastes the exact same when it’s enjoyed fresh or out of the freezer. Perfect make ahead if you ask me!
I choose to stick with a straight up banana bread, but there are plenty of things to could add in to mix up this recipe: walnuts, pecans, chocolate chips, cranberries, etc!
- Servings: 3 loaves (I use 8 x 4″ disposable loaf pans)
- Time: 20 minute prep, 40-45 minute bake time
- Author: The Last Course
- 1 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup canola or vegetable oil
- 2 1/2 cups all-purpose flour (plus 2 tablespoons for coating pans)
- 1 1/2 teaspoon baking powder
- 1 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup milk*
- 1 teaspoon vanilla
- 4 ripe bananas*
- Stirling Creamery Salted Butter, for topping the banana bread.
- Pre-heat your oven to 350 degrees. Spray your loaf pans with cooking spray (or coat in melted butter) and use all-purpose flour to coat.
- In a stand mixer, or using a hand held mixer, beat together the sugar and eggs on medium speed until fluffy and light yellow in colour, about 2-3 minutes.
- On low speed, slowly add the oil in a steam until fully combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt and cinnamon.
- Alternating between the dry ingredients and milk, add to egg mixture and mix on low-medium speed until everything is mixed in.
- In another bowl, mash the 4 ripe bananas with the vanilla and mix into the batter on low speed.
- Divide the batter equally between the pans and bake for 40-45 minutes, or until a toothpick is inserted and comes out clean.
- Cool for 20 minutes, and top with Stirling Creamery Salted Butter. The salted butter balances out the sweetness of the banana bread 🙂
- I use skim milk for the recipe, but 1% or 2% milk works just as well.
- Make sure that your bananas are ones that have an almost brown skin to them with very little yellow left. Whenever our fresh bananas have gotten to this state we just throw this in the freezer and take out to use for this banana bread! Just defrost on the counter or in the microwave if you have frozen bananas.