I started making this Old Fashioned Banana Bread when I was 13 years old, and it has been a family favourite ever since. Everybody needs a good banana bread recipe in their repertoire…for all of those bananas that we throw in the freezer!
The recipe was originally from my Aunty Mary straight from New Zealand and handed down through the generations. I admittedly tweaked it a bit to reduce the sugar and fat (the original recipe called for more sugar and butter), but I think it tastes just as good. One important thing to note here is that you don’t want to skip any steps! Heating the milk before adding the baking soda is crucial.
Bake Banana Bread Muffins
We often will also bake this banana bread into muffins for easy snacks. You will want to reduce the bake time to 18-20 minutes, checking with a toothpick (no crumbs should be on the toothpick when inserted into the centre) when they’re done. I also use muffin liners here to make for easy removal and a bit less mess but you can use a silicone muffin tin instead!
If you want a bit of a different take on this classic, I have a recipe for a Chocolate Banana Olive Oil Cake that’s delicious, or this Okanagan Apple Cake is amazing! Both also make perfect muffins with an adjusted bake time as well.
I place an extra load or muffins in the freezer for weekday lunch additions, snacks or a part of a breakfast. You can add in nuts (not for school of course), mini chocolate chips or blueberries should you wish to change it up.
Old Fashioned Banana Bread
Old Fashioned Banana Bread
This old fashioned banana bread is a staple recipe in our household! So great as an afternoon snack, for busy mornings, or a dessert after dinner.
- 1/3 cup butter or vegan butter (softened)
- 1/2 cup sugar or coconut sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 mashed ripe bananas
- 2 tablespoons milk or almond milk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup flour (can substitute 1/2 whole wheat if you wish)
- 1/2 cup chopped walnuts, pecans or chocolate chips (optional)
Preheat oven to 350 F and either grease and flour or line a loaf pan with parchment paper.
In a large bowl, using a kitchen mixer (either hand-held or stand), beat (on medium-high setting) the butter and sugar together for about 2 minutes, until light and fluffy.
Add the vanilla and the eggs, one at a time, and beat again for about 1 minute, scraping the sides of the bowl with a rubber spatula. Add the bananas and beat again until fully incorporated.
In a small saucepan or in the microwave, heat the milk until it just boils. Add the baking soda to the milk: caution, it will foam so make sure your cup or pan can accommodate it! Add this to the batter along with the baking powder, salt and flour, and beat again until just mixed together, scraping the sides of the bowl again with a rubber spatula.
Fold in the nuts if using.
Pour the batter into the loaf pan and bake for approximately 40 minutes, until a toothpick inserted into the centre comes out clean. Cool on a wire rack before slicing.
If you enjoyed this classic banana bread let us know in the comments below!