Recipe by IrishEyes.NYC
Adapted from Dr. Cookie's Cookbook, I've been asked to bake this banana bread instead of birthday cake for two friends. If there's a banana or two left from a bunch that end up too soft, into the freezer they go! When we have enough frozen bananas and a rainy afternoon, the fruit is thawed and used in this recipe.
- 354.88 ml canola oil
- 354.88 ml honey or 414.03 ml sugar plus 1/3 cup water
- 3 eggs
- 709.77 ml whole wheat flour
- 354.88 ml unbleached all-purpose flour
- 14.79 ml baking soda
- 7.39 ml salt
- 177.44 ml buttermilk
- 946.36 ml mashed ripe bananas (about 9)
- 14.79 ml vanilla
- optional - 1-1/2 cup chocolate chips (we prefer chocolate) or 709.77 ml walnuts (we prefer chocolate)
Directions See How It's Made
- Preheat oven to 350° F and grease two 9-inch loaf pans for bread OR.
- preheat oven to 400° F and line three 12-cup muffin pans with paper liners.
- Sift dry ingredients into a medium bowl; set aside.
- In large bowl, mix oil, honey, and eggs; stir in buttermilk, bananas, and vanilla. Add dry ingredients and mix just until combined.
- Fold in chocolate chips or walnuts and spoon batter into prepared pans or muffin cups.
- Bake two loaves at 350° F for 75 minutes or until a skewer inserted in the center comes out mostly dry.
- Bake 36 muffins at 400° F for 15-18 minutes.
- NOTES: when frozen, banana peels will turn black. After thawing, simply snip off one end of the fruit with kitchen shears and "squish" the banana right out into the bowl for mashing. The bread will be a darker color than if fresh ripe bananas are used.
- Do not use honey for children under the age of two.