This is my favorite basic banana bread. Last time I made it I was out of vanilla, so I subbed almond extract and cardamom and ended up baking one of my favorite loaves ever.
A single batch of this nearly overfills my standard loaf pan, especially if you include the nuts. Last time I had a lot of bananas, so scaled up the recipe by a third, then split into two loaves. Worked great. (Room for more batter if ever want/need to scale up to 1.5X sometime.)
- 2 C. very ripe bananas, mashed; about 4 or 5 medium bananas (455 g.)
- 1/2 C. vegetable oil (99 g.)
- 1 C. sugar (200 g)
- 2 large eggs
- 3 T. milk
- 3/4 t. almond extract or 1 t. vanilla
- 3/4 t. cardamom or 1 t. cinnamon
- 2 cups white whole wheat flour (250 g.)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
- Preheat oven to 350°F. Grease 9″ x 5″ loaf pan.
- In a large bowl, mash the bananas, add the oil, sugar, eggs, milk, and extract, stir to combine.
- Mix in the flours, baking soda, baking powder, and salt. (and nuts, if using.) Make sure ingredients are thoroughly combined.
- Bake for 60 to 75 minutes, until a cake tester or toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then turn out onto a rack.