What could be better than the smell of freshly baked banana bread? Having a warm piece with a little butter and a nice cold glass of milk. I can almost smell the bread baking as I write this.
I have been making this recipe for as long as I can remember and is requested by my family fairly often. My Aunt just recently reached out to me to ask for my banana bread recipe. Here you go Aunt Barb, hope you enjoy.
The first thing I did was sift my 2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon salt. Whatever I bake I make sure that I sift the flour, I find that by doing so makes what I’m baking fluffier. It also helps get any lumps there may be out.
Once the flour is all sifted set the mixture aside, until ready to be added to the liquid mixture.
Time for the Kitchen Aid
Using my kitchen aid mixer I added 1/2 cup vegetable oil, 1 cup sugar, 3 bananas that are mashed, 2 beaten eggs, 3 tablespoons milk, and 1 teaspoon vanilla extract in the mixing bowl. Beat until all ingredients are combined. Slowly add the flour mixture into the wet ingredients until all the flour is added and combined. If you like you can add walnut at this point.
For more of a banana tasting bread, I like to use ripe bananas. The bananas I used this time were pretty much all brown and my bread has really good flavor. My kids ask for me to buy bananas but never seem to eat them, the bananas get ripe fast. I think my kids let them sit just so I will make bread.
This time I did a double batch so I was able to get 2 loaves of bread and 48 mini muffins. Normally the recipe will give you two loaves of bread.
Bake the loaves of bread for 45 minutes or until done, in glass loaf pans or metal pans. Cook time may vary. For the mini muffins bake 15 minutes or until done in cupcake liner mini muffin pan. Oven temperature should be 350℉.
Aren’t those mini muffins cute? My kids loved the little Debbie muffins, but I found that for the price and how many that were in a package it wasn’t worth it. So I decided to start making the muffins for them, which is much healthier to do than the processed ones.
I also do normal-sized muffins for the kids, I’ll put the muffins in baggies and freeze them. Then the kids will pop the muffin in the microwave for a couple of minutes for a quick breakfast. For the mini muffins, I’ll put two muffins in a snack baggie, then they go in the kid’s drawer in the refrigerator. The kids will pack them in their lunches or have them for an afternoon snack.
To change the banana muffins up a little I will add blueberries which are my sons favorite. Whereas my girls are typical women and like to have mini chocolate chips in theirs.
Here’s to freshly baked Banana Bread ~ Jenny
Other My Creative Manner Recipes you may enjoy are:
Award-winning banana bread recipe that is easy to make.
- 1/2 Cup Oil
- 1 Cup Sugar
- 2 Eggs Beaten
- 3 Tablespoon Milk
- 1 Teaspoon Vanilla Extract
- 3 Bananas Mashed
- 2 Cups Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Cup Chopped Nuts Optional
Preheat Oven to 350℉
Spray two loaf pans with cooking spray and set aside
In a mixing bowl combine Oil, Sugar, Eggs, Milk, Vanilla and Mashed Bananas until all are mixed together
Sift the dry ingredients into a small bowl
Slowly add dry ingredients into the wet ingredients. Mix well
If adding chopped nut now would be the time.
Divide the batter into the two prepared loaf pans.
Bake in the 350℉ oven for 1 hour or until a toothpick comes out clean