Prep 0 mins
Cook 1 hr 10 mins
This is my favorite banana bread recipe. It's adapted from a recipe in Bon Appetit, November 1998. The original recipe calls for whole milk, but almond milk works quite well. I also don't like nuts in breads, so I put them on top instead, along with some brown sugar to make it quite pretty. It's especially good warm with some Earth Balance butter. My co-workers gave it rave reviews!
- 414.03 ml flour
- 9.85 ml baking powder
- 3.69 ml salt
- 1.23 ml baking soda
- 236.59 ml banana, ripe (about 2 bananas)
- 118.29 ml almond milk
- 4.92 ml vanilla extract
- 118.29 ml vegetable shortening, solid (I like to use Earth Balance spread)
- 236.59 ml sugar
- 2 large eggs
- 59.14 ml almonds, toasted and chopped (or other nut of your choice, approximate amount used for topping)
- 14.79 ml brown sugar (approximate amount used for topping)
- Preheat oven to 350 degrees F.
- Butter and flour loaf pan. (I use a stoneware loaf pan and only oil it slightly.).
- In a medium bown, whisk flour, baking powder, salt, and baking soda.
- In a small bowl, mash bananas. Mix in milk and vanilla.
- In large bowl, beat shortening with electric mixer until creamy.
- Gradually beat in sugar with shortening.
- Add eggs to shortening one at a time, mixing well after each.
- Alternately add the flour and banana mixtures to shortening mixture in two additions.
- If you like nuts in your bread, add them here and use up to 1 cup.
- Pour into loaf pan.
- Sprinkle nuts and brown sugar on top and press into batter slightly. (This helps them to stick better after it's baked.).
- Bake for about 1 hour 10 minutes, or until tester comes out clean.
- Cool at least 5 minutes before removing from loaf pan.