Growing up, banana bread was a staple in my Memaw’s kitchen. I could never resist (and still can’t!) eating a slice warm from the oven with a generous slab of butter. Banana bread doesn’t last long in my house…it’s somehow always super addicting. Just seeing it on the counter makes me want to take a bite. My recipe is super moist, with a slight sugary crunch on the exterior. If I’ve got walnuts on hand, I love adding a handful to the batter for extra texture.
A lot of recipes call for butter in the batter, but this one uses vegetable oil. In my opinion, I think all loaf breads turn out the most moist this way. There’s plenty of rich flavor from the ripened bananas and milk. Save the butter for slathering on a fresh slice. Some people also love to add chocolate chips…but I must admit, I’m a purist. Just bananas and nuts for me!
3 ripe bananas
1/2 cup vegetable oil
1/4 cup whole milk
1-3/4 cups flour
1-1/2 cups sugar
1 tsp baking soda
1 tsp vanilla extract
1/2 cup chopped walnuts (optional)
Preheat oven to 325°F. In a large bowl, mash banana then mix in eggs, oil, sugar, milk, and vanilla. Add the flour and baking soda. If using nuts, stir them in as well. Combine well then pour batter into a loaf pan lined with parchment paper. Bake for 1 hour 20 minutes or less depending on your oven. You want the center to be set but not overcooked.
Let me know if you make this banana bread—I’d love to hear!
Photos by Laura Duggleby Photography