Banana Loaf

I know every Mom for sure likely has a banana loaf/muffin recipe.  I tend to try new ones each time, but this one I really enjoyed and have made a couple times this month.  Great for the lunchbox for kids.  You could add nuts to it, I don’t simply because with all the food allergies these days the kids can’t bring nuts to school anymore.  This recipe is improvised from a recipe out of the Culinary Institute of America Cookbook…a great cookbook, I should add.

I always put my overripe bananas (skins and all) in the freezer) – they actually keep well this way just take them out and thaw for a bit to use for you banana loaf.

Made these last night…when I realized I was very limited for lunch box snacks, and much to tired to venture out to the store.

The only things I changed with this recipe..was substituting in some whole wheat flour (for the white) and adding in some spices (vanilla, nutmeg and cinnamon).  So here’s another banana bread recipe to add to your collection.


 – 6 bananas (very ripe)
 – 1 tsp lemon juice
 – 2 cups white flour
 – 1 1/4 cups whole wheat flour
 – 1/2 tsp baking powder
 – 1 1/4 tsp baking soda
 – 2 cups sugar
 – 2 large eggs
 – 1/2 cup veg oil
 – 1 tsp cinnamon
 – 1/2 tsp fresh grated nutmeg (use a microplane)
 – 1 tsp vanilla extract (we use our homemade vanilla)
 – 1/2 tsp salt

Preheat oven to 350F (if you have a convection oven, note it will take less time to cook these).  Prepare two loaf pans (I usually use parchment paper and let it overhang a bit to easily remove loaves to cut – I also spray with a bit of non-stick cooking spray, if you don’t have parchment, don’t fret though, just spray well with cooking spray or coat the pan with butter so the loaves are easy to remove).

Puree the bananas and lemon juice together. 

In a seperate bowl sift together the flour, baking powder, baking soda, nutmeg, cinnamon and salt.

To your banana mixture..mix in your sugar, eggs and oil until blended.

Add your sifted dry ingredients…stir until just combined (don’t overmix)

Divide your batter evenly between loaf pans, gently tapping the bottom to burst any air bubbles.

Bake until toothpick comes out clean (about 55 mins)

Let cool on cooling racks….lather with butter, and enjoy!


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