This banana bread is the only thing my husband bakes. He actually wrote down the recipe on a yellow piece of paper from his mom before he left for college, and after 13+ years we actually still have the original paper. So, I decided that this recipe needs a proper home, and here it is. This recipe has been our family favorite and every time I try to find a new recipe I just come back to this one. Even my oldest, who despises bananas, will eat them. I hope you will give this recipe a try and share it with your family and friends.
How to make banana bread
- Line two 9X5 loaf pans with parchment paper. This will help prevent the bread from sticking to the pan.
- First, measure out all the dry ingredients into a large bowl. Mix with a whisk until well combined.
- Measure out all the wet ingredients into another large bowl. Take the whisk and give this a good mix, making sure to break up the eggs. Mix until well combined then add to the dry ingredients.
- Switch to a wooden spoon and mix the wet ingredients with the dry until you can’t see anymore flour.
- This is perfect. You don’t want to overmix the bread batter.
- Split the bread batter evenly into your two loaf pans. Bake at 350 degrees for about 45 minutes. Make sure to check the bread after 30 minutes. If the top is getting too brown, cover with tin foil and continue baking.
- After 45 minutes stick a toothpick into the center of the banana bread. If the toothpick comes out wet, your bread needs more time (10 more minutes); however, if the toothpick comes out dry, then your bread is done. Take them out of the oven and let them cool down for 20 minutes before eating.
Notes:
- You can definitely make this recipe using one loaf pan. Just cook the bread at 350 degrees for about 75 minutes.
- Banana bread is great to freeze. After the bread has completely cooled down, cut into slices, wrap each slice individually in plastic wrap, and place in a large resealable freezer bag. Freeze up to 3 months. When you want a slice just let it defrost on the counter and you’ll have fresh banana bread. It’s also a great little treat for the kid’s lunch box.
- If you have ripe bananas, but you don’t want to make banana bread yet just pop them in the freezer. It will last for about 3 months. Once you are ready to use the bananas just defrost them on the counter for 20-30 minutes and they will be ready to be used.
Easy Banana Bread
(No Ratings Yet)
Loading...This banana bread is perfectly moist and sweet. It is very easy to put together and the coconut flakes make it a little more special.
Ingredients
- 2 1/3 cup of flour
- 1 2/3 cup of sugar
- 1 ¼ tsp. of baking powder
- 1 ¼ tsp. of baking soda
- 1 tsp. of salt
- 1 ½ cup of unsweetened coconut flakes
- 1 cup of chopped walnuts (optional)
- 3 ripe bananas
- 3 eggs
- 2/3 cup of milk
- 2/3 cup of oil
Instructions
Pre-heat oven to 350 degrees F.
Prep two 9x5 inch loaf pan. Spray with cooking oil and lined with parchment paper.
In a large bowl add all the dry ingredients together: flour, sugar, baking powder, baking soda, salt, and sweetened coconut flakes. Whisk together until combined.
In another large bowl add the mashed bananas, eggs, milk, oil, and vanilla. Whisk all ingredients together, making sure to break up the eggs.
Now add the wet ingredients to the dry ingredients and mix with a wooden spoon. Just mix until all the ingredient is well combined, and you can’t see any more flour. Do not over mix.
Divide the batter into two equal parts and pour it into the loaf pans and bake for 45 minutes.
At the 25-30-minute mark check your bread. If you noticed that the loaves of bread are getting too brown on the top, lightly cover them with tin foil and continue baking until the bread is done.
After 45 minutes check the bread by sticking a toothpick into the center. If the toothpick comes out clean then it’s ready. If the toothpick comes out wet, cook for another 10 minutes, and check the bread again.
Take out the bread and leave it on the counter to cool for 20 minutes and then enjoy it.
No Comments