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


  • 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


  • 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.


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