Banana Bread

Banana bread lovers, this recipe is a total game-changer! Made with oil instead of butter, it’s incredibly moist, flavorful, and absolutely irresistible. Plus, it’s a big-batch recipe that makes two beautiful loaves, perfect for sharing or stocking up for later. (Yes, it freezes like a dream for up to 3 months!) Trust me, halving this recipe just doesn’t do it justice. And here’s the secret: the riper the bananas, the better. Think black and spotty—there’s no such thing as too ripe when it comes to banana bread!

Prep Time: 20 Mins | Total Time: 1h 30 mins | Servings: 24

Ingredients

• 3 ¼ cups all purpose flour

• 2 teaspoon baking soda

• 1 teaspoon cinnamon

• ½ teaspoon kosher salt

• 4 large eggs, room temperature

• 2 ⅓ cups sugar

• 1 cup vegetable or canola oil

• ½ cup creme fraiche or sour cream

• 3 cups ripe mashed bananas, 6-8 bananas

• 2 teaspoon vanilla

• 1 cup chopped macadamia nuts (optional)
  

Instructions

Step 1

Preheat the oven to 350 ºF (177 ºC) and prepare the loaf tins by buttering and flouring the bottom and sides. You can use some vegan butter for this if you wish.

Step 2

Mix together the flour, salt, cinnamon and baking soda and set aside.

Step 3

Using an electric mixer at high speed and fitted with the balloon whisk attachment, cream together the sugar and eggs until the mixture turns pale, thick, and forms ribbons when you lift the paddle from the bowl.

Step 4

Turn the mixer down to low speed and slowly add the oil. Then add the bananas, Crème fraîche, and the vanilla. Mix in the dry ingredients in three parts until well combined.

Step 5

Divide the batter between the two prepared loaf pans and bake in the oven on the middle rack for at least 1 hour. If the bananas are overripe and wet you may have to cook the loaves for an additional 15-20 minutes. To check if the loaves are done, insert a wooden pick or sharp knife into the center. If it comes out clean, they’re ready. If there’s any residue, continue baking for a few more minutes

Step 6

Cool the loaves on a rack then turn them out and then flip them over to cool completely. The banana bread can last about 1 week at room temperature and can be frozen for over a month.