Banana Bread (New and Improved)


It is my firm belief that every baker needs an arsenal of go-to classic goodies, recipes that produce the perfect result every time and immediately feel comforting.

Apple pie is a must. Chocolate chip cookies, too. There’s always room for a classic yellow cake. And then there’s the banana bread. The epitome of comfort, there are thousands of recipes residing in kitchens around the world, each slightly different. This one, after undergoing a bit of a makeover, is mine.



Banana bread recipes usually call for a whole stick of butter… and I have no idea why. The banana itself acts as a wonderful fat replacement by providing both moisture and flavor, and adding more mashed banana to make up for the missing butter and oil just means more banana flavor in your bread- it’s a total win!

The resulting loaf is soft, moist, and tender, and like I said before, it’s bursting with flavor. By adding an extra dash of cinnamon, we’re only upping the complexity in each slice so that you won’t be able to stop after just one.


Like about fifty-percent of the goods that come out of my kitchen, this is divine with a little pat of butter and a drizzle of honey. And if you decide to toast it too? I simply can’t think of anything better.

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Banana Bread

Updated from this recipe

Makes one loaf


2 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 and 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/3 cups almond milk
1/2 Tablespoon apple cider vinegar
2 cups mashed ripe bananas (about 4 bananas)
1/3 cup honey
1 and 1/2 teaspoons vanilla extract


Preheat oven to 350F and grease a regular sized loaf pan. In a large bowl, whisk together the dry ingredients (flour, baking soda, baking powder, cinnamon and salt). In a measuring cup or small bowl, stir together the almond milk and vinegar, then set aside to curdle. Meanwhile, in a medium bowl combine the mashed bananas, honey, and vanilla. Add the milk mixture and stir to combine.

Add the wet ingredients to the dry, then mix carefully until just combined, being careful not to over mix. Spoon into prepared loaf pan, then bake for 50-55 minutes, until the top is browned and a skewer inserted in the center comes out clean.

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