Prep time: 
Cook time: 
Total time: 
To ensure the banana bread is extra moist, allow your bananas to really over-ripen. I usually let mine ripen to the point where the skins are completely black and the fruit inside is extremely soft, almost syrupy. I like nuts – given all the crazy allergies these days, I usually leave them out, but toasted and ground nuts do add a nice texture.
  • 1 ½ cups Mashed Bananas (about 3-3 ½ large bananas)
  • 2 Eggs
  • 1 cup Sugar
  • ½ cup canola oil
  • 2 cups Flour
  • 1 ½ teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Cinnamon
  • ¼ teaspoon All Spice
  • 1 cup walnuts toasted at 350°and then ground
  1. Pre-heat oven to 350°
  2. Mash Bananas and set aside.
  3. Hand-beat the Eggs and combine with Sugar and Oil – beat until blended and set aside.
  4. Combine dry ingredients in large enough bowl to add other ingredients.
  5. Add 1 & 2 to 3 and using a spatula gentled fold the ingredients together until blended.
  6. Pour into prepared pan and sprinkle the top with a sugar to taste. (1-2 tablespoons).
  7. Bake mid-oven for 30-40 minutes until center top springs back to the touch.
  8. Cool 10 minutes then slide knife around the edges, invert and remove wax paper. Cool completely.
  9. Enjoy.
  10. Loaf Pan* greased (I use butter) and the bottom lined with wax/parchment paper
  11. *Loaf Pan: 12”l x4.6”w x3”d – I prefer the Kaiser pan at this dimension versus a shorter, fatter loaf pan. The bread cooks quickly and evenly in this pan; in shorter pans the edges can get dried out waiting for the center to cook through.
Recipe by Pair The Wine at