This is the banana bread recipe that I’ll be using as the basis for my healthy banana bread experiments. It’s a very moist bread thanks to the two cups of mashed bananas it contains. It’s also pretty easy to make.
In the coming days I’ll be posting variations on this basic banana bread recipe to accommodate different dietary restrictions: dairy free, vegan, gluten free, sugar free, etc.
This is the recipe I used before I stopped eating dairy products. Nowadays I make a dairy free version, which I’ll be posting shortly.
2 c. overripe bananas, mashed
1/2 c. butter
1 1/2 c. unbleached all-purpose flour
2 eggs, beaten
1 c. sugar
1 tsp. baking soda
1 tsp. vanilla
1/2 t. salt
Preheat oven to 350 degrees.
Cream butter and sugar together with a wooden spoon. Add beaten eggs and mix them in.
Add vanilla, baking soda, and salt.
Add mashed bananas and flour and mix everything well. There may be a few small banana lumps but that’s okay. If you prefer a perfectly smooth batter you can use a mixer.
Pour mixture into a loaf pan and bake at 350 degrees for 90 minutes or until a toothpick comes out clean. It’s a good idea to start checking for doneness at about 60 minutes.