If you know me personally at all, you know I love to bake! Cakes, cookies, breads, brownies, pies – you name it, I’ve probably made it. I’m working on adding more of my favorite things to my recipe page! In college, I used to make a cake every Sunday and have friends over for “Sweet Sunday” at my apartment ? Even though I’ve been baking for a really long time, I didn’t start making banana bread until recently. Part of the reason I enjoy baking so much is because it’s my way of telling someone how much I care about them, how happy I am for them, or how much I love them. Nothing brightens someone’s day quite like a sweet treat!
When Rudd and I started dating almost 2 years ago (can’t believe it’s been that long!), he told me how much he loves banana bread. Since then, I’ve made a few different recipes and versions of it and finally found a combination that I truly think is The Best Banana Bread. This recipe is something you could easily tweak to make your own! Want to add nuts? Maybe a little nutmeg? Chocolate chips? Be my guest. The recipe I’m sharing with you today is just a good ol’ fashioned, classic banana bread. Can’t wait to hear how you decide to spice it up! (I like to eat mine warm with butter alongside my cup of coffee in the morning ?)
THE BEST BANANA BREAD:
WHAT YOU NEED:
- 1 & 3/4 (220g) cups all-purpose flour
- 1 cup (200g) sugar
- 1 tsp (5ml) baking soda
- 1/2 tsp (2.5ml) salt
- 2 large eggs
- 1 & 1/2 cups (355g) overripe mashed bananas (about 3 medium)
- 1/2 cup (125ml) vegetable oil
- 1 tsp (5ml) vanilla
- 1/4 tsp cinnamon
WHAT TO DO:
- Preheat oven to 325F and grease a 9×5″ loaf pan. I prefer Pyrex!
- In a large bowl, whisk together the eggs, mashed bananas, oil, and vanilla.
- Add the flour, sugar, baking soda, salt and cinnamon. Mix with a large spoon until just combined. Do not over-mix!
- (This would be the point in time to add in any extra goodies!
- Bake for 65-70 minutes or until a toothpick inserted into the center comes out clean. Check on your bread as it nears the end of it’s baking time – if the top or edges start to become too dark, place a sheet of aluminum foil over your loaf until its finished baking.
