This banana bread recipe is one that my family has been using for a long time – since I was a child. It took just a small adaptation to make it vegan.
My mom found this recipe from one of her military cook books. My family was stationed overseas for two tours, and the military wives would gather recipes every year to create a cookbook. Back then there was no Pinterest or even household computers or internet at home, so it was a great way to swap recipes. This recipe just stuck with our family and we’ve been using it ever since.
Here is my recipe that I photocopied from my Mom’s recipe book. I blurred out the last name since I don’t know who Jan is… but whoever you are Jan with US Army, my family thanks you!
It’s a pretty simple recipe, probably one of the reasons it’s stuck around (aside from being moist and delicious). You just mix the dry & wet ingredients separately and combine.
Start with brown bananas. I just slowly collect them one-by-one. As soon as a banana looks too ripe to eat, I toss it in the freezer. Once I get four bananas in the freezer, then it is time to make banana bread. The browner the banana, the more banana-y flavor you will get. If you freeze them like I do, make sure to take them out and let them thaw before making the bread.
Make sure to really mix the wet ingredients together well after adding the bananas, so you don’t have any large hunks. Once you add the dry ingredients you will want to stir as little as possible. Any time you bake with baking soda or powder, over-mixing will result in a tough result, and we do not want tough banana bread. So mix the wet ingredients really well, and then gently fold in the dry ingredients and stop mixing once everything is evenly incorporated.
You know it’s done when a toothpick inserted in the middle comes out clean (no dough stuck to it), and it will smell scrumptious. Let it cool in the pan for 10 minutes so it solidifies a bit, and then turn it out by placing the cooling rack on the top of the pan, hold on to both the pan & the cooling rack and flip! It should come right out. If not, be gentle and run a dull knife around the edges of the bread, flip again and give it a few little shakes.
My fiancé’s reaction to eating this: “Can you make this every week?”
Classic Banana Bread
Makes: 1 loaf
- 3/4 cup sugar
- 1/2 cup oil
- 1/2 cup dairy-free yogurt
- 4 ripe brown bananas (defrosted)
- 1 3/4 cup sifted all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Cooking spray or Earth Balance butter (to coat pan)
- Optional: 3/4 c chopped walnuts or pecans
- Preheat oven to 325° for glass or 350° for metal pans. Grease loaf pan with cooking spray or butter.
- In a bowl, combine flour, salt, baking powder, and baking soda with a whisk.
- In another bowl (or mixer), beat together sugar, oil, and yogurt. Then add bananas and beat thoroughly until bananas are well broken down.
- Fold the wet ingredients into the dry until well incorporated; be careful not to over mix. Stir in nuts if adding.
- Bake on middle oven rack for 60 minutes until a toothpick inserted in the center comes out clean.
- Let cool in pan for 10 minutes, and then turn out of pan onto a cooling rack and allow the loaf to cool completely before slicing.