a peek inside the fishbowl

29 May, 2009

The family favourite banana bread recipe

Posted by andrea tomkins in: Recipes and Food

Banana Bread

I am rather picky about my banana bread. And by picky I mean I KNOW WHAT I WANT.

I find it sad that some people have never experienced a proper banana bread, or worse, confuse banana cake with banana bread. KOO KOO CRAZINESS. Bread is bread, and cake is cake and never the twain shall meet.

That being said, I guess the inherent sweetness of this banana bread makes it less like real bread, and maybe it veers slightly towards cake territory… OH NEVERMIND. I guess I can understand how people get confused. I like my banana bread soft and moist on the inside, not too too sweet, and of a certain crumby texture which makes way for a healthy amount of walnuts. (Which are totally optional by the way.)

I will also admit to the internets that I like to spread butter on my freshly baked banana bread. My mouth is watering as I type this.

This is one of my most-requested recipes. I’ve made it dozens of times. It is very easy and very forgiving. I’ve messed up the measurements in more ways I care to remember, especially as it pertains to the baking soda and baking power. *sigh*

Everyone in my family loves this banana bread. I hope yours will too!

Here goes:

Banana Bread Recipe

You will need:

  • 1 1/3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 5 tablespoons room-temperature butter
  • 2/3 cups sugar
  • 2 large eggs at room temperature, slightly beaten
  • 3 mashed bananas
  • 1/2 cup chopped walnuts

Preheat oven to 350°F. Whisk together flour, salt, baking soda, baking powder. In a separate large bowl beat butter and sugar on high speed for 2 or 3 minutes until lightened in texture.

Beat in the flour mixture until blended and the consistency of brown sugar. This will take a couple of minutes. Gradually add eggs. Fold in the bananas and walnuts until just combined. Scrape into loaf pan and spread evenly. (I line mine with foil that I’ve sprayed with oil. It’s easier to lift out and store afterwards.) Bake 50 to 60 minutes. Let cool in pan on rack for five minutes.

It tastes great eaten right away but it’s just as good the next day.

Enjoy! And let me know if you try this one.

11 Responses to "The family favourite banana bread recipe"

1 | Jenn

May 29th, 2009 at 5:58 am


We have two recipes which we really enjoy and they each have very different textures and flavours. One is a JAmie Oliver recipe that is light and fluffy, made with folded in egg whites, poppy seeds and a bit of lemon zest. It is a perfect summer loaf that is great for picnics. The other recipe we really enjoy is more dense but packed with flavour. It has cinnamon, nutmeg, cloves and bourbon (the recipe says it is optional but it lends such a great something something to the mix that I would never leave it out. It is definately worth a try.

2 | Loukia

May 29th, 2009 at 10:42 am


Oh, YUM! It does not help that I am reading this and STARVING at the same time! I think even I can be able to make this. (If you didn’t know by now, I’m a complete disaster in the kitchen. Pouring a cup of milk is sometimes challenging.) If I do make it, I’ll let you know for sure! In the meantime, I’ll just stare at the picture and drool…

3 | Tiana

May 29th, 2009 at 12:32 pm


I’ve been using the same recipe for years and all of a sudden it has stopped working and it always falls in the middle or is too crumbly and can’t be sliced.

I don’t get it. Maybe my baking soda went bad???

I think I’ll try your recipe. Would substituting whole wheat flour ruin it?

4 | carrie

May 29th, 2009 at 4:30 pm


Mmmm that looks and sounds good. One of my favorite guilty pleasures is a thick slice of banana bread, toasted, with cream cheese. Heaven!

5 | Susan

May 30th, 2009 at 5:07 am


I’ll give it a try, but what temperature is the over? 350?

6 | Krista

June 11th, 2009 at 1:53 pm


I just made this today – I skipped the nuts because I didn’t have any and substituted 1/3 of the white flour for whole wheat. I baked it for 55 minutes.

A HUGE success! Absolutely delicious.

7 | Tia Zoney

October 8th, 2009 at 1:18 pm


that is the best stuff ever

8 | flightykitty

April 2nd, 2010 at 7:33 pm


My bf loves banana bread, and I’ve been trying a couple of recipes from allrecipes.com, but wow. This one just looks so amazing! I’m definitely going to have to try this recipe out (along with the recipe for your granola bars).

9 | Healthy muffin recipes? Here’s one that’s even sugar free. >> a peek inside the fishbowl

September 11th, 2010 at 2:55 pm


[…] give three cheers for healthy desserts and snacks? This one is a keeper. It reminds me a bit of our banana bread recipe – it capitalizes in the natural sugars found in fruit instead of refined sugars (although the […]

10 | The Last 10 Days in Baking « Fit for a kid

October 24th, 2010 at 9:23 pm


[…] Banana Bread: This recipe had a wonderful texture though I found it much too sweet.  Next time I would reduce the sugar by at least half, and let the sweetness of the bananas speak for themselves. […]

11 | Marvellous muffins (banana muffins, that is)! >> a peek inside the fishbowl

January 22nd, 2015 at 11:13 am


[…] fans may also be interested in this recipe for banana bread. It’s also very […]

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