Banana bread is one my my favorite things to make. The recipe is VERY forgiving, and the recipe doubles, triples, even octuples great! Any extra banana bread freezes well, and reheats wonderfully.
I have also included a printable version of this recipe at bottom. Scroll down, and click on the recipe to download.
I like banana bread as an after school or late night snack, or even as breakfast for busy mornings. Use bananas that are over ripe – black. They are the sweetest, and make for the best banana bread. If you want to add some nuts, add them with with dry ingredients.
1 stick butter, melted
1/2 cup white sugar
1/2 cup brown sugar
3 very ripe bananas
1/4 cup whole milk
1 1/2 cups all purpose flour
1/2 cup rolled oats
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
Preheat oven to 350 degrees.
In a large bowl mix melted butter with sugars and vanilla with a whisk until well combined and there are no more lumps.
Add eggs to butter and sugar mixture, beating after each egg addition. Mash bananas in a separate bowl, and add to butter, sugar, egg mixture. Add milk, and whisk to combine.
In a separate large bowl, mix flour, oats, salt and baking soda with a fork until well combined.
Pour dry ingredients into wet, and using a silicone spatula, stir and mix until well combined.
Pour batter into prepared loaf pan or into a prepared muffin tins.
For a loaf, bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. For muffins, bake for 25 minutes, or until a toothpick inserted into the center comes out clean.