Banana Bread (Edit recipe)

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I really hate using the the comparison of my banana bread vs. Starbucks, but I think it's my only way to justify it. This homemade fewer ingredient banana bread is by far one of the best recipes I've developed over time and I think you will think the same.

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PREP TIME

20 minutes

COOK TIME

50 minutes

INGREDIENTS

Serves: 8

Ingredients

1.25 cups All Purpose Flour
1 tsp Salt
1 tsp Baking Soda
0.5 tsp Baking Powder
1 cup Banana, 2 bananas
1 tsp Pure Vanilla Extract
1 cup Cane Sugar
2 whole Eggs, Room Temp
0.333 cup Whole Milk, Room Temp
0.333 cup Avocado Oil
0.25 cup Organic Walnuts, optional
0.25 cup Semi-Sweet Mini Chocolate Chips, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make sure Eggs & Milk are room temperature.
Pre-heat your oven to 350F.
In a large bowl, add ripe bananas (1 Cup) and mash them with a fork.
Add your sugar and cream together with a whisk (20-30 seconds).
Add your eggs, vanilla, milk and oil and mix until combined.
Add your flour, baking powder, baking soda and salt.
Mix until all dry ingredients are hydrated(20 seconds)
Over mixing can result in a tough bread that is chewy and gummy.
If you see some lumps, that is okay, they will bake out.
After badder is mixed, feel free to add walnuts and chocolate chips and fold in with rubber spatula.
Transfer to lined loaf pan (9x5) and into the oven for 45-55 mins.
At the 45 minute mark, use a thermometer and once loaf reached 202F to 205F, its done.
Remember some ovens run hotter than others, so be sure to babysit toward the end.
Let it full cool for 25-30 mins.
Slice and serve.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	354
Fat:	14 g
Carbohydrates:	51 g
Protein:	4 g
Cholesterol:	1 g
Sodium:	466 mg
Fiber:	2 g
Sugars:	30 g
Sugar Alcohol:	0 g
Calculated per serving.