Bananas are rotting, time for banana bread

As promised, I will write about the one thing I find myself baking all the time — banana bread! Instead of tossing overly ripe bananas, or even eating them for that matter, I make banana bread out of them. This is the single-most important factor in a successful loaf of banana bread. Near-rotten, very brown, very spotty bananas. They simply have a deeper banana flavor and will come through in your bread better.

I’ve discovered that recipes using vegetable oil vs. butter tend to be tastier and more moist. You could also add various nuts like pecans or walnuts. This recipe is the best I’ve used so far — it turned out more like banana cake, which is fine by me.

Butter, for greasing pan
1 cup flour, plus more for pan
3⁄4 tsp. baking soda
1⁄4 tsp. kosher salt
1 cup sugar
1⁄2 cup canola oil
1⁄3 cup buttermilk
1 tsp. vanilla
1 egg plus 1 egg yolk
2⁄3 cup chopped pecans
3 very ripe bananas, mashed

Heat oven to 350°. Grease a 9″ x 5″ x 
2 3⁄4″ loaf pan with butter and dust with flour; set pan aside (see link for full recipe).

This recipe uses only vanilla for additional flavoring, but I added a few dashes of ground cloves for that extra oomph. Cinnamon works nicely too. First, whisk the dry ingredients together in a separate bowl. Then in a mixer, beat the eggs, oil and sugar together for a couple minutes until it becomes fluffy and pale yellow. This is an important step — beat the living daylights out of the eggs, sugar and fat (oil, in this case) until enough air is incorporated. This will make your bread or cake light and fluffy.

Use a fork to mash your ripe bananas and mix into the egg and sugar mixture. Then slowly stir in the dry ingredients. Once the flour is combined, stop right there. Don’t over beat the batter, or else your bread will become tough.

Pour batter on a greased loaf pan and bake for about an hour or so. The most delicious fragrance of baked banana bread goodness will soon permeate through your house — I guarantee it! Enjoy!


  1. first!

    seems like every one has their favorite recipe for banana bread. i know i have mine! i’ll def. be trying yours out though soon because i’ve never used buttermilk before. btw, i love that you used the word “oomph” !

  2. Vince says:


  3. Christine says:


    McConkey, what’s your recipe? This one is pretty good. On the sweet side but very yummy. The oil really makes it tender.

    Also, I substituted the buttermilk with regular milk mixed with some plain yogurt — haha, that’s a bit too much improvisation for baking, but it worked fine.

  4. lilian says:

    christine, what a coincidence. i just checked your blog a few minutes after i put what will soon be banana bread in the oven!

    do you like using oil? i prefer using sour cream or apple sauce.

  5. Christine says:

    Lilian: whoa craaazay! we’re psychic. I’ve never tried sour cream or apple sauce but that sounds very nice. Does it make the bread sufficiently moist? The oil works very nicely, I’ve discovered.

  6. harry potter says:

    i too have heard of this apple sauce substitute that this lilian speaks of. it’s just like mum used to make it before she got green flashed. sigh….time to get sodding drunk with Hagrid. he makes the best hooch this side of england’s ever seen, and rita skeeter can quote me on that ya buggers!

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