Banana Bread

Banana Bread

I like to think of banana bread as a healthy dessert. My husband and I try to avoid having desserts in the house, but we do like to have something sweet in the lunchbox too. Banana bread has been a good compromise for us, and this recipe is one of my favorites. I like to double it so I can have a couple extra loaves in the freezer. The doubled version is below. 🙂



1 1/3 cup sugar

2/3 cup oil (I like to substitute in 1/3 cup applesauce!)

4 eggs

6 Tablespoons sour milk (Sorry for the inconvenient measurement – that’s the same as 1½ quarter cups. You can make sour milk by adding a little vinegar to regular milk.)

2 heaping cups mashed bananas

4 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1-2 teaspoons cinnamon, to taste



  1. Preheat the oven to 350oF. Grease three medium loaf pans.
  2. Mix together the sugar, oil, and eggs, then stir in the sour milk.
  3. Add the mashed bananas, then set aside.
  4. In a separate bowl, mix the flour, baking powder, baking soda, salt, and cinnamon together, then add to the wet ingredients. Stir well.
  5. Pour the batter the loaf pans and let stand for 20 minutes.
  6. Bake for 50-60 minutes. The bread is done when an inserted toothpick comes out clean.

(I put a half cup of chocolate chips in this past time, and it was really good!)


Any tips for me? Variations I can try? I’d love to hear about them!

~ Erin