Hello everyone! I hope you are all staying safe and healthy during these unprecedented times we are experiencing. I, like many other people, suddenly have much more time to myself and that means more time to be updating this blog!
If you haven’t already, make sure you “follow” and you will get an email every time there is a new post! I have some great content coming in the upcoming weeks (and months!) including finally sharing the photographs from the trip my husband and I took to Iceland in September, 2018.
First thing I’ll be sharing and the whole reason you clicked on this post – my banana bread recipe! I absolutely love banana bread and it’s something I grew up eating. This recipe I’ll be sharing is an old family recipe which I have tweaked slightly.
Let’s dive in!
This recipe calls for pretty basic ingredients, most of which you should already have in your pantry – oil, egg, milk, flour, sugar, baking powder, salt and of course the brownest bananas you can find. I also like to add toasted almond slivers to take this recipe to the next level!
The first thing you should do is preheat the oven to 375° so you can get your almond slivers toasted. While the oven is preheating, go ahead and get your almond slivers ready to go in the oven. All you need to do is evenly spread one cup of slivered almonds on a cookie sheet lined with parchment paper.
When the oven is preheated, put the slivered almonds in on the middle rack. They only take a few minutes to start to brown and get nice and toasty so make sure you’re being vigilant – they can go from toasted to burnt really quick!
Once those are out of the oven, turn down the heat to 350°. Then, get your ingredients together for the batter. In a smaller bowl you will mix all of your dry ingredients. In a bigger bowl, mix your wet ingredients (except the banana). Then, add the dry ingredients to the wet ingredients and mix well.
After you have mixed in your dry and wet ingredients, add your banana. I use super brown bananas that have been frozen and thawed so my bananas are already pretty liquidy. If you’re using brown bananas that have not been frozen, you will want to squish them around while they are still in the peel until they are nice and mushy. Then squeeze them out of the peel into your batter.
Banana bread does not work if you’re using ripe bananas. You want them so brown they are in danger of attracting fruit flies – that’s where the strong banana flavour will come from. I always have at least 5-6 brown bananas in my freezer in case I get the craving for banana bread.
Once you’ve added your bananas, stir in your toasted almond slivers.
Pour your mixture into a loaf pan (greased, if it’s not a non-stick) and pop into the oven on the middle rack.
Bake for about 20-25 minutes, or until golden brown. Remove from oven and let cool. If you have a cooling rack, transfer to that.
I like my banana bread warm and smothered in peanut butter. It’s so delectable I could eat the whole loaf like that! Also good with just some butter!
1/4 cup olive oil
1 beaten egg
1/2 cup of milk
1 1/2 cups flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 very brown squished bananas
1 cup almond slivers
- Preheat oven to 375°.
- Spread almond slivers onto cookie sheet lined with parchment paper.
- Bake in oven for a few minutes, until golden and toasted. (Watch carefully – they can go from toasted to burnt really quickly).
- Remove from oven and let cool.
- Turn oven down to 350°.
- In small bowl, mix dry ingredients (flour, sugar, baking powder and salt).
- In separate larger bowl, mix wet ingredients (oil, milk, and egg).
- Mix dry ingredients into the wet ingredients.
- Add squished bananas, mix well.
- Stir in toasted almond slivers.
- Pour into loaf pan (which should be greased if it’s a non-stick).
- Bake for 20-25 minutes, or until golden.
- Remove from oven and let cool.
- Slice and enjoy!
Have you tried this recipe? What did you think? Let me know in the comments!