Freshly baked banana bread is the best thing you can have for rainy days. Our mom would make it usually in rainy days for as long as I can remember. We talk about her a lot on this blog, and that’s because she taught us many of the basics of cooking and baking. The more complicated and specialized things we learned on our own through trial and error, but the basics were there because of her.
We published this recipe for the first time about 7 years ago, when we were just starting this recipe blog. Now, we republish it, with new photographs, but leaving the original text, simply editing it a little. Hope you enjoy!
Jump to recipe
Banana bread is something conforting for me, it´s sort of a comfort food thing actually, and reminds me of childhood moments and makes me feel at home. This recipe was passed down from our grandmother. She used to make this using applesauce instead of banana, but one day our mom decided to instead use bananas, so this is our family’s take on a banana bread.
This bread is one of my dad’s favorites, he really loves it. Everything that is bread and nuts drives him crazy, so whenever we make this recipe it must have prunes, cranberries and/or walnuts. I prefer it plain so it doesn’t lose the main flavor, but you can add whatever you want.
A good banana bread has, of course, a lot of banana flavor, but it also has a lot of banana aroma to it and a moist and soft texture, which is almost velvety. This recipe is guaranteed to turn out great every single time, because we have made it thousands of times, you can trust us.
Something really important when making banana bread is that the banana you use has to be overripe, I´m talking almost black, since they are way sweeter and therefore taste better when making this recipe. If you don´t have overripe bananas the best thing you can do is wait for a few days or use one of the following tricks (starting with the fastest):
- Heat them up, skinless in the microwave to the highest temperature for 45 minutes approximately (it works better for bananas that are already somewhat ripe and not completely green)
- Bake them at 300ºF (150ºC) for 15 to 20 minutes with the skin still on, until they almost turn black.
- Place them in the hottest place in your house (next to a window with sunshine, close to a heating device, etc.) and leave them there for at least 24 hours up until 4 days.
When it comes to the tools you need to make this, you can use an electric mixer or even a for to mix the ingredients. Our mom even does it with her bare hands and it comes out just perfect.
If you like this recipe, go check out our pumpkin bundt cake.
Banana bread
Ingredients
- 5 eggs
- 1 C (7 oz) (200 gr) white sugar
- 1 C (8.12 fl oz) (240 ml) vegetable oil soft flavored
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 4 (14.10 oz) (440 gr) bananas overripe, mashed
- 3 C (13.80 oz) (390 gr) all purpouse flour
- 1 1/2 tsp (0.35 oz) (10 gr) baking soda
- 1/4 tsp (0.07 oz) (2 gr) salt
Instructions
- Preheat the oven to 375ºF (180ºC) and grease a round bundt cake of about 9.9 x 3.5 inches tall.
- In a medium size bowl sift the flour, baking soda and salt together.
- In a big bowl, using a hand mixer, beat together the eggs, sugar, oil and vanilla.
- Integrate the mashed bananas, then beat in the sifted flour and keep mixing until you get a soft mixture, but do not overmix.
- Pour the mixture in the pan and bake for 1 hour aprox. or until a wooden toothpick comes out clean when inserted.
- Once ready, let it cool down completely before cutting.
