the best banana bread

What’s great about this BB is that it’s super light. I made it tonight after work because tomorrow – for one day only, thank goodness – the temperature will shoot up to 39°C (102°F) and I won’t want to turn the oven on.

Up until now, we’ve been blessed with the most gorgeous weather: warm and sunny with a constant cool breeze.

I reduced the amount of sugar, using half a cup instead of three-quarters. I also used olive oil instead of butter. The chopped walnuts are optional, but make a nice addition. If you don’t have a proper bread tin, make muffins in a muffin tin. That’s what I did.


3 very ripe medium bananas ( 270 gm) ¾ cup dark brown sugar, 90 gm 2 Tbsp. honey , apple butter or maple syrup(25 ml) 2 eggs ½ cup melted butter or extra virgin olive oil ( not too spicy) (125 ml) 1 tsp. vanilla extract ( 5ml) 1 1/3 cup unbleached all purpose flour (325 ml) 1 tsp. baking powder (5 ml) ½ tsp. baking soda (2 ml) ½ tsp. salt (2 ml) 2 tsp. ground cinnamon (10 ml) Chopped walnuts, optional Freshly grated nutmeg, to taste Preheat oven to 350 F In a large bowl, mash bananas, leaving them chunky with brown sugar, eggs, honey, oil or melted butter and vanilla. Sift dry ingredients into a bowl and add to banana mixture, blending with masher again just until flour is absorbed . Add chopped walnuts, if desired . Makes 3 small loaves 3 ¼ x 6“ each 2“ deep Bake 350 F for 20 – 25 minutes until tester comes out dry and tops are springy.

Here’s Christine, the author of this recipe. I think she lives in France. She used super-ripe bananas, I used just ordinary ones.

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