When I was little, I had a much-loved alphabet cookbook with a recipe for each letter. “B is for Banana Bread” was by far my favorite recipe in the book. I loved mashing up the bananas and then letting my dad stir once the batter got thick. To this day, it’s the banana bread recipe that my family uses. I love how a recipe can have so many memories attached to it and become a tradition in itself.
The thing I love about this banana bread recipe is that you can customize it in several different ways. Everyone likes their banana bread a certain way: maybe you like nuts, or maybe you’re more of a chocolate chip fan. Maybe you’re like me and you prefer something simpler. My favorite add-in for the recipe is almond butter. It’s a very subtle addition, but it does give the bread a rich and nutty quality. The end result is a wonderfully moist bread that is perfect for breakfast. There’s a reason we’ve never sought out another banana bread recipe – this one is just that good.
I love how simple it is to make this recipe – everything can be prepared in just one bowl. And for someone who is not the greatest at eating all my produce before it starts to go bad, I love how old, mushy bananas are actually best for this recipe. Isn’t it nice to be rewarded for your forgetfulness once in a while?
- ¾ cup sugar
- 3 large, old bananas
- ¾ cup oil (I used walnut oil) OR ¾ apple sauce
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- ¼ teaspoon cinnamon
- 1 tablespoon vanilla
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup smooth almond butter
- Preheat oven to 325 degrees.
- Mash up bananas thoroughly, then add the sugar, oil and eggs.
- Stir in remaining ingredients and pour into a greased loaf pan.
- Bake 60-70 minutes (poke a toothpick into the center of the loaf - if it comes out clean, the bread is done).
- Let cool 10 minutes.
Note: If you’re looking for a lighter version of the bread, use apple sauce instead of oil. However, the bread won’t be as moist. My family has done half oil, half apple sauce before, which works nicely.