Banana Loaf Recipe

Written by Co-Founder, Carolyne

I have made many versions of banana bread, and this is by far my favourite! Using both butter and oil is a little different, but the butter gives the loaf flavour, and the oil prevents it from drying out. Both are interchangeable – keep it easy and use whatever you have on hand.

1 3⁄4 cups (280g) flour 1 tsp baking powder 1 tsp baking soda
1⁄4 tsp salt

4 very ripe bananas
1/3 cup (75g) melted butter
1/3 cup (75g) canola oil
1 cup packed (200g) light brown sugar
2 teaspoons vanilla extract
2 eggs
1/3 cup (75g) milk
*Optional: add 1⁄2 cup of chocolate chips

1 Preheat oven to 350°F. Butter a 10” x 4” loaf pan and line with parchment paper. Place the flour, baking powder, baking soda and salt in a small bowl and whisk to combine.

2 Place bananas in a large bowl and mash well. Add the melted butter, canola oil, sugar, vanilla, eggs, and milk in with the bananas, mix well with a whisk.

3 Fold the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips, if using. Pour the mixture into the prepared pan. Place in the oven and bake for 60-70 minutes.

I use a probe thermometer to ensure my loaves are baked. Insert the thermometer into the middle of the loaf, the loaf is baked when the thermometer reads 200°F.

Crave Tip:

Pre-cut the banana loaf, place parchment paper between each piece and freeze in a Ziplock bag for an easy grab n’ go option.

Watch our loaf storage video here.

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