The best thing I have done in my early baking exploits was discover a banana bread recipe I absolutely love. I no longer remember where I got it from but it has been tacked onto my fridge for years and has not failed me once. I make banana bread at least a couple of times a month and this remains my favourite go-to recipe. Time after time, it comes out perfectly moist, with just the right amount of sweetness and the most scrumptious texture. It gets rave reviews at the office and I have taken a fresh loaf to many potlucks, picnics, get-togethers, and “thank you” deliveries. It never disappoints.
To Make One, You Will Need:
- 1 cup sugar (I like to do half white, half brown and reduce it to 3/4 of a cup if I’m adding chocolate chips)
- 1/2 cup vegetable oil (or other light-tasting oil)
- 2 eggs
- 1 cup bananas (I use 3 bananas per loaf)
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1.5 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- optional: chocolate chips and/or walnuts, to taste (I usually do about 1/2 cup each)
- Preheat your oven to 350F and butter a loaf pan.
- Mix your wet ingredients. I like to start out by mixing the sugar with the eggs until a little frothy, then adding the oil, sour cream, bananas, and vanilla.
- Mix your dry ingredients to combine (flour, baking soda, salt) and add to the wet.
- Mix in chocolate chips and walnuts if using.
- Pour into the prepared loaf pan (optional: sprinkle some walnuts on top) and bake for 50-60 minutes or until a skewer comes out clean.
- Cool in the pan for 10-15 minutes before running a spatula around the edges to loosen and turning out onto a cooling rack.
- Store in an airtight container at room temperature. This will keep nicely for 3-4 days (but usually gets devoured much faster than that!).
- I always make two loaves at a time and freeze or give away the second one. It’s the same amount of effort and the oven is on anyway. Simply double the recipe and off you go!
- Instead of hunting for overripe bananas (which, of course, you can never find when you need them), simply throw the ones you don’t eat in time in your freezer for use whenever the mood strikes. Leave them in a bowl on a counter for an hour or so and they’ll be ready to use. You can freeze them as is (in their skin), or peel them and put inside a ziploc bag before placing in the freezer (if you do that, do it in sets of 3 so it’s just the right amount for the recipe).
- My oven runs a little hot on the bottom, so I like to double up my baking trays to avoid burned bits on the bottom. If you have the same problem, simply place your loaf pan on a baking tray before placing in the oven. It’s magic!
- The original recipe note on my fridge says 50-60 min baking time. However, it always takes me about 20 mins longer. I still check after an hour but it has consistently taken me 80 minutes for the two loaves, so don’t worry if yours isn’t ready on time either.