We tried making banana bread! It turned out super delicious and will be our go to if we have bananas that are getting over ripe.

We used a recipe that my dad uses, with a few of his modifications. The recipe is called Julia’s Banana Bread. Per my dad’s suggestion we also added some vanilla and used canola oil instead of vegetable oil.

Measure out ingredients, combining wet and dry ingredients separately and then add them together. We lined our pans with parchment paper for easy removal and it worked out really well! I highly recommend if you are someone who also wants an easy clean up after the loaf is baked. They do rise, so keep that in mind when you are filling the pans.


  • 1¾ cups all-purpose flour
  • 1½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 3 large eggs
  • 1½ cups sugar
  • 1 cup mashed ripe bananas (about 2 large)
  • ¾ cup vegetable oil
  • ½ teaspoon vanilla (our addition)

Bake at 350º degrees. The recipe says to check with a tooth pick at 60 minutes. I checked at 50 minutes and it was done. Best to check at less time so as to not over cook. Dry banana bread is not the outcome we hope for when baking. When the bread came out I bushed some butter on the top for it to soak.

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