Hello! I’m here today to share with you this really, really quick and easy banana bread recipe. This morning I had an interview with Ken from AgView at the farm and he asked if I had a quick recipe that I could work on so he could get some shots of me since I like to share recipes on my blog. Well I just happened to have three really ripe bananas sitting on the counter so I decided to whip up some banana bread. This recipe is so easy, it seriously took me longer to get the ingredients and bowl out than it did to mix it up and put it in the oven. These ingredients are all staples that you probably all have on hand, so if you have some ripe bananas that need to be used, here’s a yummy recipe!
This is a modified version of my Aunt Darlene’s recipe that she handed down to me recently. I switched out the all-purpose flour for whole wheat flour and I also didn’t have sour milk on hand. I thought I read somewhere to make sour milk you add some lemon juice to the milk. Not sure if that’s correct or not, but that’s what I did this morning and this bread tastes pretty good! And I don’t really like banana bread! I ate mine with some honey, which I do love! The boys will warm this up in the morning and put a little butter on it. This is the perfect, healthy breakfast item or snack! Hope you enjoy!
- ½ cup vegetable oil
- 2 cups whole wheat flour (can use all-purpose flour)
- 1 teaspoon baking soda
- 1 cup sugar
- 3 tablespoons sour milk (I used almost 3 tablespoons milk with a splash of lemon juice)
- 2 eggs
- ½ teaspoon salt
- 3 ripe bananas
- Walnuts (optional)
- Preheat oven to 350 degrees.
- Mix all ingredients in a large mixing bowl well.
- Transfer to 2 greased loaf pans or 4 greased mini-loaf pans.
- Cook for 35-50 minutes (depending on the size of the loaf pan) or until a toothpick inserted comes out clean.
- Let cool on a wire rack.
- Enjoy with butter or honey!