Foolproof Banana Bread

I have always loved baking. Cookies, bread, muffins, and granolas – I honestly love them all. It is one of my major stress-relievers. I think it has to do with something with being able to control what I put into the recipe. Once J was old enough to start eating solids, I began experimenting with healthier ingredients. I love making healthier versions of favourites, and “tricking” my family into eating things that are better for them.

When I started dreaming up my blog, I knew that recipes had to be a part of it. My go-to recipe is this banana bread. I have made it so many times that I know the recipe by heart. I started with a recipe from Simply Recipes years ago and made adjustments as I went. Each time I changed a little bit until one day it was perfect! When I was thinking about my favourite recipes I knew that my banana bread was the place I needed to start. It is my most requested recipe for potlucks and brunches. One of the things I love is that the recipe is very forgiving. It’s no-fuss, one bowl, and so easy my kids can help with 75% of it! I love to change up the mix-ins. I have put some combo suggestions at the bottom of this post. My favourite way to bake it is in a glass pan that comes with a lid. Then it’s super easy to bake and store (if you even have any left afterwards haha) I’ve linked one similar here (https://amzn.to/3Ahh1wb)

SOME TIPS: (1) If you have too many bananas going bad, this is the perfect time to make banana bread. If you aren’t ready to make it right then and there, unpeel them and freeze them in a ziploc bag. Then take them out and let them thaw for about 30 minutes before you are ready to bake. (2)I have played around with the all purpose/whole wheat flour rations. I find 2:1 is a good combination. Any more whole wheat flour and it becomes more grainy. If you wanted to forgo the whole wheat flour and only use all-purpose, you can definitely do that! (3) Lastly, if you are adding something sweet, you can safely cut back on the sugar a bit more to 2/3 of a cup. The original recipe had a full cup of sugar but that was more sugar for me.

Ingredients

3 large (or 4 small) smashed, ripe bananas

1/3 cup melted butter or melted coconut oil

3/4 cup white or coconut sugar

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

1/2 teaspoon salt

1 cup all purpose flour

1/2 cup whole wheat flour

1/2 cup mix-ins of your choice

(see note at the bottom)

Method

Preheat oven to 350 degrees farenheit
Mix bananas and melted butter or coconut oil in a bowl
In the same bowl add the sugar, egg and vanilla
Mix in the baking soda, and salt
Mix the flour and your mix-ins in last. Make sure not to over mix
Pour into a greased loaf pan and bake for 40-60 mins. This will depend on your oven so make sure to check! When I bake on a convection setting it only takes about 40 minutes. It will be ready when a tester comes out clean. TIP: If you find the bread is getting too brown on top, you can cover it with a piece of tinfoil for part of the baking process.

Looking for some great mix-in combos?

Here are some of my favourites:

White chocolate chip and pecans
Dark chocolate chips and peanut butter chips
Milk chocolate chips and walnuts
Chocolate chunks
Butterscotch chips
Swirling in 2 tbsp of melted nutella or nut butter before you bake it (I have even mixed in a little bit of Wow Butter for a school-friendly option!)

I baked a dark chocolate and pecan version for this post. I LOVE hearing about and trying new flavour combos. Comment and tell me what you would mix into your banana bread. Or better yet, make it and tag me on Instagram! You can find the link at the top of this page.

This is life. Love, Mom.