Arguably the best banana bread recipe

It's not all veggies and no fun around here. 

Though not an official family motto, I was basically raised to believe that a house is not a home if there's not a banana bread in the fridge. Seriously. My siblings and I are all moved out of our original home and - unless my brother has finished his before I've had a chance to replenish his supply - I can guarantee there's a banana bread in each of the four family fridges. 

A good find in an old temple community cookbook, this recipe has been in the family for decades now. We've tried others, but always come back to this one. I usually play the book because it's always better that way, but I was an egg short this time around, and I'm happy to report from the other side that this guy is pretty forgiving. It's not meant to be a "healthy" banana bread. It's just a really good sugary, gluteny banana bread. That being said, there is room for tweaking to fit whatever you're going for.

Best healthy banana bread recipe from a dietitian nutritionist.

A few notes

  • I historically use canola oil, but turns out coconut oil works just fine if you don't mind the flavor
  • I was short an egg this time and subbed 1 TBSP ground flax dissolved in 3 TBSP water
  • I have used all whole wheat and half whole wheat flour; I prefer only using 1 cup - it's hardly detectable
  • This works just fine if you cut the sugar to 1 cup (even less is probably ok too) especially if you're adding in chocolate chips or dried fruit
  • Golden raisins and unsweetened coconut flakes - or whatever add-ins you like - are also welcome

Ingredients

  • 3 ripe bananas
  • 3/4 cup oil
  • 3 eggs
  • 1 1/2 cups of sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups of flour 
  • optional chopped walnuts (~3/4 cup) and dark chocolate chunks to taste (~1/3 cup) 
  • 1-3 TBSP demerara sugar for dusting the crust (regular OK too)

The How-To

  1. Preheat oven to 350
  2. Grease 9x5 loaf pan (I usually let my oil measuring cup drain directly in the pan to help this process)
  3. Mash ripe bananas until smoothish
  4. Add in three eggs, 3/4 cup oil and mix to combine
  5. Mix in sugar to combine
  6. In a separate bowl (or just carefully in the same bowl), mix dry flour, salt, and baking soda; then combine with wet ingredients
  7. Try hard not to eat the entire batter because it's that good
  8. Mix in add-ins (chocolate, nuts, etc of your choice)
  9. Pour into prepared pan
  10. Dust top with demerara sugar 
  11. Bake 50-60 minutes
  12. Let cool
  13. Eat with abandon or store wrapped in foil in the fridge forever (I've really never had one go bad)