Do You Need Julia’s Best Banana Bread?
Do you have slightly soft, somewhat bruised bananas sitting on your counter? No matter how much I try to just buy the exact right amount, I always seem to have one or two. When that happens, I peel and slice them and pop them in my freezer (link). When I have a total of three, it’s time for this winning banana bread.
There is no shortage of banana bread and cake recipes. If I have a little sour cream or Greek yogurt to use up, I often choose this one from Ina Garten, the Barefoot Contessa. I recently tried this one from Dorothy Kern at Crazy for Crust -it was delicious, but definitely more of a cake. But most of the time, I turn to Julia’s Best Banana Bread – because it is just simply the best.
Make Every Day Special
Julia’s best banana bread is a no-nonsense, banana-forward loaf (though I tend to bake it in my favorite mini-bundt pan more often than a boring loaf pan!). This is not your mom’s banana bread (and it’s not my mom’s either!). I have no idea who Julia is, but I like her style- and her taste! Dark, moist and, if you close your eyes, you can pretend you are in Hawaii for a moment! Also naturally dairy-free, which I appreciate more and more these days!
The recipe calls for a neutral oil, but I have kicked up the tropical a bit further by using coconut oil and it has come out great. I have substituted whole wheat flour for part of the flour – also good. I have used fresh overripe bananas as well, when I happen to have three that all turn dark brown or black at the same time.
Julia’s Best Banana Bread
Ingredients
- 1 3/4 cup flour
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 3 eggs large
- 1 1/2 cups sugar
- 1 cup mashed banana about 2 large
- 3/4 cup vegetable oil
Instructions
- Preheat oven to 350°. Coat a 9x5x3” loaf pan with nonstick spray.
- Whisk flour, baking soda, and salt in a medium bowl.
- Whisk eggs, sugar, bananas, and oil in a large bowl until smooth.
- Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.
- Bake until a tester inserted into the center of bread comes out clean, 60–70 minutes.
- Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely.
Notes
Does this recipe have you dreaming of a tropical getaway? You’re not alone. This is one of our favorite ways to have a tiny island staycation while we dream about our next trip to our vacation rental home in beautiful Kailua Kona, Hawaii. The property has been autism-certified, but anyone can rent it.
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