B-A-N-A-N-A-S Bread

This sh*t is bananas - b-a-n-a-n-a-s.

I still always spell bananas in my head as if I were Gwen Stefani singing Hollaback Girl. But doesn't everybody?

Here's my go-to Banana Bread recipe, although I have to say I often try new Banana bread recipes whenever I get the chance. I'm that person that buys 2 bunches of bananas at the grocery store in an effort to have bananas ready for banana bread.


3-4 ripe bananas

1 cup white sugar

1/2 cup oil (olive/vegetable/canola)

2 eggs

6 tablespoons milk

1 1/2 cup flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon sea salt

Optional: Chocolate chips or walnuts


  • Fork those bananas up. If you have a potato masher, use that. I remember as a kid we'd use the potato masher more times for banana bread than ever making mashed potatoes.

  • Add sugar, eggs, milk, and oil and whisk with the bananas.

  • In a separate bowl, combine the dry ingredients - flour, baking soda, baking powder, and sea salt

  • Slowly mix dry ingredients into wet, until everything is combined and incorporated.

  • Grease or use parchment in a loaf pan and preheat oven to 350 degrees.

  • Spoon batter into loaf pan and bake for about 45 minutes. Use the toothpick test if you're uncertain.

  • Let bread cool for 10 minutes. My family serves banana bread with whipped cream cheese.