I walked into my kitchen and saw that (once again) we had not eaten the fruit I bought before it managed to over ripen, virtually before our eyes. In fact, I realized my bananas had turned black! Well, in my house, that just means it’s time for banana bread! However, the running joke used to be that nobody makes better banana bread than Starbucks! Well, that may not be entirely true anymore. Mine is pretty darn good nowadays! And it tastes remarkably like like what my coffee shop sells. Now, I’m always of the mindset that nothing tastes better than something someone else made, but my pocketbook has shown me that this isn’t always the case… Anyone else feel this too???
I love this recipe because it’s so versatile. If you don’t love walnuts, leave them out. Or do like I do, and press them onto the top so they can be picked off. You can also switch out those same walnuts for chocolate chips for a totally different spin.
TIPS: Note the cooking time. I have no idea why the cooking time can swing so widely. Maybe it’s the humidity. I have a pumpkin pie and a peach cobbler that also vary on their baking time. My point is, give yourself a little extra time if you’re making this for a potluck brunch or Sunday School breakfast. Allow to cool in the pan for 5 minutes before removing to a cooling rack. You can serve warm with delicious softened real butter or wrap in plastic wrap immediately and place directly in the freezer to lock in the moisture if you’re not eating it right away. Thaw in a day or a week for moist fresh banana bread that melts in your mouth. If freezing for more than a week. Layer in Freezer paper or place into a freezer bag. Save it for later, or gift it to a friend or neighbor. Either way, it’s gonna be perfect!
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- 2 cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- 1⅛ cup sugar
- ½ cup vegetable or canola oil
- 2 tablespoons whole milk vanilla yogurt
- ½ teaspoon vanilla
- 3 bananas smashed very well
- ½ cup chopped walnuts (optional)
- Preheat oven to 325 degrees.
- Add flour, baking soda and salt to a small bowl and set aside.
- Mix egg, sugar and oil and stir until well combined
- Add the dry ingredients to the wet and stir well. (This will look thick and dry.)
- Next add milk, vanilla, and bananas and stir until just mixed in.
- Mix in walnuts and pour into a loaf pan.
- Cook 50-75 minutes, checking regularly until a knife comes out clean. (I don't know why it can vary so much, but it really can!)