Banana Bread

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Flexible banana nut bread recipe, great for breakfast or brunch, a healthy snack or dessert, or with a light soup or salad.Total Prep and Cook Time: 60 minutes

Ingredients:Banana Bread

8 Servings: One medium loaf

  • 1 1/2 cups unbleached white flour
    OR: 1 cup Unbleached + 1/2 c. wh. wheat flour 
  • 3 tsp baking powder 
  • 1/2 tsp salt 
  • 1/2 tsp nutmeg 
  • 1 tsp ginger 
  • 1 tsp cinnamon 
  • 3 over-ripe bananas (should equal at least 1 1/2 cup of mashed banana) 
  • 1/4 c unbleached cane sugar 
  • 1/2 cup chopped walnuts 
  • Optional: 1/2 cup chopped dried apricots 
  • 2 Tbsp cornstarch + 2 Tbsp lemon juice + 2 Tbsp water 
  • 1/4 cup vegetable oil 


Preheat the oven to 350 degrees
Oil a medium size bread pan
Chop & measure the walnuts
Measure & mix the dry ingredients except for sugar
Add the chopped nuts
Mix the wet ingredients, including the banana, plus the sugar. Use a blender, blender stick or  food    processor. If you don't have one of those, mash the bananas, then whisk in the other wet ingredients and optional chopped dried apricots
Pour the wet ingredients into the dry, and mix lightly with just a few strokes
Spoon the mixture evenly into the oiled pan
Bake for 45 min, middle of the oven, until browned & firm to the touch
Cool on a rack in the pan for 5 minutes, then turn out to finish cooling
Cool for at least half an hour before slicing. Banana bread tastes better completely cooled, if you can wait that long!

And if you have any left over - you can toast the next morning !