Banana Bread from Scratch



– 2 cups all purpose flour – 1 ½ teaspoon baking powder – ¼ teaspoon baking soda – ½ teaspoon salt – ½ teaspoon cinnamon – 1 cup mashed bananas (3 medium bananas) – ½ cup granulated sugar – ½ cup packed brown sugar – ¼ cup vegetable oil – ¼ cup melted unsalted butter  – ⅓ cup milk (mixed with 1 teaspoon of lemon juice or white vinegar) – 2 teaspoon vanilla extract – 2 large eggs – ⅔ cup chopped walnuts or pecans (optional)

Preheat the oven to 325 degrees F. Spray a 9" loaf pan with non-stick spray.

In a large mixing bowl, add the flour, baking powder, baking soda, salt, and cinnamon. Whisk well and set aside.

In another bowl, mash the bananas very well. Make sure to use very ripe bananas.

Add the granulated sugar, brown sugar, oil, melted butter, the milk that was mixed with lemon juice or white vinegar, vanilla extract and eggs. Mix well with a whisk.

Pour the liquid mixture into the dry mixture and mix well with a spoon.

Pour the batter into the sprayed loaf pan and bake at 325 degrees for approximately 1 hour, 5 minutes.

Cool the bread in the pan on a cooling rack for about 15 minutes, then turn the bread loaf out of the pan and let cool completely on the rack.

Serve warm with or without butter. This bread will keep for almost a week out of the fridge. Place in the fridge after a few days to prolong freshness.

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