Bomb Banana Bread

I have a confession to make: I make banana bread all year long. I know, I know, it’s a Fall thing, but I can’t help it. I am always buying bananas, and those bananas are always turning brown in 2.5 seconds. So when I when I woke up this morning to a grey sky instead of the usual golden June sunshine, I knew today was the day. I’ve had two bananas browning in my fruit basket for the past week and  baking on a gloomy day is always the best.

I’ve made banana bread roughly 100 times, always trying new recipes because they all produce a different kind of bread. Well I think I’ve hit the jackpot with this one. The crust is slightly crunchy but the bread on the inside is still moist and not too dense. I added chopped pecans to this particular loaf, one time I did chia seeds, another time it was dark chocolate chips. Truth be told, out of the three of those, only one was in my pantry this morning.

I also used 1 cup whole wheat flour, and 1/2 a cup regular flour. This is because I am trying to eat a bit better, but not that much better because I still used white sugar in this recipe. But I think it would be good if replaced with honey and/or apple sauce. Also, I will probably add more of the chopped pecans when I make this again. If you aren’t a huge nut fan then it is a good amount. I just like  little more crunch.

Here’s the recipe:


  • 1 Cup Whole Wheat Flour
  • 1/2 Cup White Flour
  • 2 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 1/4 Tsp Cinnamon
  • 1 Tsp Vanilla
  • 1 Egg
  • 2 Tbsp Butter
  • 1/2 Cup Sugar
  • 1/3 Cup Chopped Pecans
  • 2 Large Bananas
  • 1/2 Cup Almond Milk


Preheat the oven to 400 and grease a loaf pan. I used a 8in. x 3 7/8in. x 2 15/32in. foil pan. (I know that’s a strange size, it’s just what is listed on the packaging.) A medium size loaf pan will work.

In a large mixing bowl add almost all of the wet ingredients: vanilla, egg, butter, plus the sugar. Mix those together until combined. In a separate bowl mix the flour, salt, baking powder, and cinnamon. Slowly alternate adding the flour mixture and milk to the wet mixture. Once everything is incorporated fold in your nuts.

Pour into your loaf pan and cook 45-55 minutes. I checked on mine at 45 to see how much longer it needed. To check if it’s done, insert a toothpick or clean knife into the middle, when it comes out clean it is done.

Mine has been out of the oven for about an hour and a half and I’ve already eaten 3 slices. Oh well. Enjoy!

What’s your favorite kind of bread to bake? Let me know in the comments!




This Could Also Tickle Your Fancy...


  1. Um this sounds amazing. I always make it in the fall, but you are so right. It should be made all year! I love making banana bread and pumpkin bread. I definately need to try this recipe!

    View Comment

Leave a Reply

Your email address will not be published. Required fields are marked *