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Tropical Treat: Julia’s Best Banana Bread

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Tropical Treat: Julia's Best Banana Bread
Tropical Treat: Julia's Best Banana Bread

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.

Tropical Treat: Julia's Best Banana Bread

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.  

banana bread

Julia’s Best Banana Bread

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!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Snack
Cuisine American

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

DO AHEAD: Banana bread can be made 3 days ahead. Store airtight at room temperature.
Keyword brunch, quick and easy, snack

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.

Related Posts:

Dairy Free Quick Bread: Favorite Zucchini Bread

Best Chocolate Chip Pumpkin Bread – or Muffins

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