It seems like everyone has a favorite banana bread recipe. Years ago I went on a quest to find “my banana bread recipe”. I found one I liked and stuck with it. Until I came across this version. I originally read this recipe in an edition of Bread Lines by the folks over at Scratch Baking Co. in South Portland, Maine. I have tweaked it just a bit to fit my tastes but the original is great too.
What I like most about it is that it’s packed with bananas and it’s dairy free. Normally I’d probably sub a bit of whole grain flour to the mix (about 25%) to make it feel even more healthy but it’s pretty healthy as is. It freezes really well and bakes in all sorts of pans.
This recipe is meant for a large loaf pan. When I tested it in my video for Baking Production class I used a foil pan (that’s what we use in class) and I had more than enough so I baked a small amount in a cake pan too.
Preheat the oven to 350 Degrees F
Prepare your loaf pan by praying it with pan spray or brushing a thin layer of oil.
6 large ripe bananas (770g)
1/2 C canola oil (95g)
2t vanilla extract (10g)
1/2 C sugar (100g)
1 1/2 t baking powder (7g)
1 1/2 t baking soda (8g)
1/2 t salt (3g)
3C flour (385g)
Mix bananas, sugar, oil, and vanilla extract
Add dry ingredients and stir gently until just barely combined
Pour into prepared pan and bake about 1 hour or until the loaf feels springy