After I published my friend Ann’s phenomenally successful guest post on pumpkin bread (seriously, it’s the second most viewed entry on this site!), I asked her for a simple banana bread recipe. I wanted something that had the same moist, tender feel as the pumpkin bread, but without the spices that are associated with pumpkin-flavored baked goods. I love the taste of cinnamon, ginger and nutmeg (in small quantities), but I know some people don’t, and with the holidays (and guests!) upon us, I wanted to give readers another quick bread option for breakfasts, brunches, snacks or gifts. Of course, Ann delivered and emailed me a great banana bread recipe; incidentally, it is from the same book where she got the pumpkin bread recipe. I know there are myriad ways of making banana bread, but I love the simplicity of this, and the results are amazing. I love the banana taste — it’s definitely there, but not too overwhelming — and the texture. So very moist and just the right amount of chewiness. Mmm. So, once again, thank you for the recipe, Ann!
Makes one big loaf or three mini loaves.
- 1/2 cup Wesson vegetable oil
- 2 eggs, beaten
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup chopped pecans (optional) — I used chopped walnuts because I didn’t have pecans handy, and it worked well
- 1 cup sugar
- 2 cups flour
- 3 ripe bananas
Preheat the oven to 250 degrees. Pour sugar and oil into a big mixing bowl. Using a hand mixer on medium speed, cream Wesson and sugar. When it’s done, the mixture will look light and fluffy.
Add well-beaten eggs to the creamed sugar/oil mixture; beat until combined. Sift flour, baking powder, soda, and salt together, then add to creamed ingredients. At this point, I used a wooden spoon to combine the dry ingredients with the wet, being careful not to overmix. Fold in the mashed bananas and chopped nuts, if using.
Pour the batter into greased loaf pan(s).
Bake for 25 minutes at 250 and 25 minutes at 350 if you’re using one big loaf pan. If you’re using smaller loaf pans, shorten the baking time. I did 15 minutes at 250 degrees and 20 minutes at 350 degrees for three mini loaf pans.
When the baking time’s almost up, check the loaf(ves) by inserting a toothpick in the center — you want some gooey crumbs stuck to the toothpick, or else the bread will be dry. In other words, you still want the wet spot we joked about so much.
I’ll be putting this into gift baskets this year, for sure! And I think I’ll also make a few loaves to freeze for our own use. Jack ate about half a mini loaf after lunch today — that’s how well it went over. Unfortunately, Derek wouldn’t even try it. I’m not sure whose kid he is, but Derek isn’t a fan of bread, biscuits, cakes, doughnuts or most carbs (except noodles). But, hey, that means more for the rest of us. Yum!