Never-fail banana bread

The banana trees we planted will probably not start bearing fruit for about another year now, but luckily bananas are pretty inexpensive around here – I can buy three for about 10 cents. I always try to have some on hand for banana bread, one of my favorite snacks and breakfast foods.

I’ve tried different banana bread recipes but many call for a lot of sugar and oil, several eggs, and milk. Some of them turn out so sugary it’s really like dessert. Frankly I don’t want to feel like I’m eating cake for breakfast. I want to eat something that I don’t feel bad about having two pieces of. Or three.

I’ve adapted this banana bread recipe from one that was in our country’s Peace Corps cookbook. It is dairy-free, unless you want to substitute milk for some of the water, which would perhaps lend a richer taste to the bread. Water works just fine when I make it.

I’ve made this recipe many times and it always turns out well. If the bananas are very ripe, you might be able to get away with using less sugar. Use whatever spices and type of oil you like best. You could also try substituting whole wheat flour for part of the flour portion if you’d like to make it even healthier.

banana 3


  • 2.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground spices (I use 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon cloves or ginger – depending on what I have on hand)
  • 1/2 cup sugar
  • 3 tablespoons oil (I use sunflower oil)
  • 1 egg, beaten
  • 3 very ripe, average-sized bananas (more or less dependent on size)
  • 1/2 teaspoon vanilla (optional)
  • 1 cup water
  • Chopped nuts and/ or chocolate chips (optional)

banana 2


  • Preheat the oven to 350 degrees Fahrenheit.
  • Sift together the flour, baking powder, salt, and spices.
  • In a medium or large bowl, combine the oil and sugar. Add the bananas and mash well with a fork. Add the egg, vanilla, and water, and stir well.
  • Add the dry ingredients to the wet ingredients and stir just until no flour is visible in the batter. Fold in chopped nuts or chocolate chips if desired.
  • Grease and flour a baking pan – I use about an 8″ round pan. You could use loaf pans if you want rectangular banana bread. Depending on the size of the pans you might need two.
  • Pour the batter into the pans, smoothing with a spoon or spatula so that the batter is relatively level in the pan.
  • Bake for about 45-50 minutes (less if the batter is divided), until a fork or toothpick comes out clean.
  • Cool in pan for about one-half to one hour, then remove and put on a rack to continue cooling. Cut, serve, and enjoy.

What are your favorite recipes that use bananas?


5 thoughts on “Never-fail banana bread

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