2 eggs, beaten
1/3 cup buttermilk or plain yogurt
1 tsp vanilla
1/2 cup vegetable oil
1 cup mashed bananas (I don’t actually measure, I use whatever bananas I have available)
3/4 C white sugar
1/2 C brown sugar
1 3/4 cups all-purpose flour (I’ve used all whole wheat, too)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips (optional)
1/2 cup chopped pecans (optional)
- Preheat oven to 325 degrees F (165 degrees C).
- Spray one 9×5 inch loaf pan with non-stick spray coating.
- Blend together the eggs, buttermilk, oil and bananas.
- Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.
- Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.
My notes: I usually use a muffin tin (regular makes about 16 muffins, or 12 muffins plus almost a full tray of mini muffins, I also have a 12 count square muffin tin that makes 12 – see picture at the top) The picture of the two loaves is a DOUBLE batch of this recipe.
Just adjust the time for the muffins (start checking after 40 minutes, and do the toothpick test) The last time I made these, I used half semi sweet and half white chocolate chips and walnuts instead of pecans. Add whatever items you’d like!
I’m still debating the sweetness of this banana bread. I’ve cut back the white sugar from 1C to 3/4C, but I think I could take it down to 1/2C of each sugar. You play around with it and see what works for you (and let me know!)