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banana bread (quick and easy)

This recipe was given to me by my sis-in-law Sandy and it is a keeper!  I make it for bake sales, morning coffees, afternoon snacks and dessert.  I make it with or with out chocolate chips or nuts and in various sizes and shapes.  My kids seem to love them in a muffin shape and that helps with quantity control – otherwise they just might eat the loaf.  Zach and Lauren were over and that trick didn’t work, as Zach who’s 13 tried to convince me that I should cut into the loaf and that he should get thirds.  I gave in!

(aunt sandy’s) banana bread:

(This makes 2 (9×5) loaves or 1 loaf, 12 muffins, and one mini-loaf, but switch it up and see what shapes you want to make.  I imagine the recipe yields about 30 muffins if you forgo the loaves.  The banana bread freezes very well too – just wrap well and freeze.  Home-made banana bread on the fly.)

4 cups flour (look @baking tips for flour measurement)
2  teaspoons baking soda
2 teaspoons salt
1 1/2 cups oil
2 7/8 cup sugar
4 eggs well beaten
6 very ripe bananas, mashed
chocolate chips to taste  (optional but I usually add a lot!)
chopped walnuts to tast (optional)

Pre-heat oven to 325 degrees.  Butter or spray your loaf pans and line bottom with parchment.  (As you are cutting, cut some extras for the next time you bake.)  If using muffin pans, line with cupcake liners.

Whisk together the flour, baking soda and salt and set aside.

Combine oil, sugar and eggs and gently add to the flour mixture until almost incorporated.  Add the mashed bananas (and chocolate chips and/or nuts if using) and mix until combined.  Try not to over mix.

Pour into your prepared pans and bake the 9×5 loaf for about 1 hour, but as usual please check before that and often.  The bread is done when it pulls away from sides and has a nice spring to it.

The muffins took about 30 minutes – and the mini-loaf about 40 but again, check early and often.  The mini loaf is a nice little gift for a friend, teacher or for someone that you appreciate.  A little cake brings a lot of smiles.

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6 Comments

  1. Rachel

    7 years ago

    This is a great recipe. I’ve never made banana bread with oil, but oh – what a difference. I’ve always used butter. I think the oil lightens it up a bit. Much easier too. 7 ingredients. Wow. Those rotting bananas were calling to me, and I had to oblige. Tks for this one!

    Reply
  2. Rachel

    7 years ago

    So I brought over the loaf (I also made 18 muffins) to my kids’ music school, and they flipped for it. One even commented on the “crunchy outside and the moist and chewy inside.” Very satisfying to bake for folks who love it!
    I’m glad I gave it away, tho. Too addicted to baking these days. Next I’m baking the Lemon Pound Cake on Wednesday to share with friends on Thursday . . .

    Reply
  3. Shari

    7 years ago

    So what else does one do on a snowy/rainy 1/2 school day…bake! And what better way to use over ripe bananas? Aunt Sandy’s banana bread. DELISH! Though my oven isn’t working great and I needed to cook the loaves (1 lg & 3 sm) way longer, they were really delicious and the outside had a terrific crunch. I made them with the chocolate chips and they were delectible. Happy to freeze the large loaf for our next “occasion.” Thanks for sharing!

    Reply
  4. Rachel

    7 years ago

    I made these loaves again. One of them totally flopped inward as it cooled and made a cave in the middle. No one complained, but should I have banged the pan with the batter in it before baking? Hmmm. Still delicious. And now one more fan has your blog address – thanks to just one recipe!

    Reply
  5. Rachel

    7 years ago

    Yes, I’m stalking the banana bread recipe – but it’s so good! Tonight I made muffins – with big walnut pieces and a cup of milk choco chips. Mmmm. I made 24 full muffins out of this, and they baked for 32 mins. It’s going to be a happy morning tomorrow! 🙂

    Reply
  6. Rachel

    7 years ago

    This week, we are all on a de-tox type regimen, what with all the sweets, fats etc, from the holidays. It was good, all of it — too good. So, when I looked at my rotting bananas, rather than bake this fave of mine with oil and AP flour, I sub’d applesauce for all of the oil, and I used all whole wheat flour. They came out wonderful. A crispy/chewy top, and a very moist, almost sticky, muffin. Just thought I’d share, since I am a major skeptic when it comes to substituting ingredients in a perfect recipe such as this one. I actually can’t see myself using the oil and white flour version, since I like my new “healthier” version so much more. Yes. It is THAT good. Just thought I’d share. . .

    Reply

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