Weekend (awesome!) & Banana Bread Recipe! (finally, right?)

Hello again!

I hope you are enjoying your Saturday morning!  Here is something to help perk up your weekend (if you are bored, that is!).  You can make some banana bread (or as I call it,BoooooooOOnaaaahnaaah bread.)  Join the party and call it that.  I dare ya! 😉



2 Cups all-purpose flour

3/4 Cups white sugar

1/2 Cup dark brown sugar, packed

3/4 tsp. baking soda

3/4 tsp. salt

3/4 tsp. cinnamon

1/2 Cup unsweetened almond milk

1 Tbs. apple cider vinegar

2 cups mashed banana or about 4 large very ripe bananas

1/4 Cup canola oil

2 Tbs. Maple Syrup

1 Tbs. Vanilla extract

1 Cup Mixed Nuts – Walnuts, Toasted Pecans, Roasted Almonds (optional but seriously recommended)


Preheat oven to 350 degrees.

First, measure out the almond milk and add apple cider vinegar.  Stir to combine and set aside. My rule of thumb for this is to let it sit at least 10 – 15 minutes before adding to the rest of the liquid ingredients.

In one bowl, mash the bananas.  I like a crude mash that yields hunks of bananas once the bread has been baked.  If you don’t like this, then mash into more of a smooth banana paste.  Then in the same bowl, measure out and combine your liquid ingredients, reserving the almond milk mixture as it still needs to do its thing.  You will add this part last.


Sorry for the poor photo quality on this guy–but my hands were sticky from the bananas and I snapped this photo on the fly!

In another bowl, measure out your dry ingredients and stir together.  Add your chopped nuts and stir into this mix.  I’ve found that if you do this, the nuts get better dispersed into the bread and don’t settle to the bottom of the loaf. 


Here it is in process.  Note the almond milk + vinegar chillin’ and gettin’ ready.  🙂


Once that almond milk has sat for the appropriate amount of time, add to the liquid ingredients, stir to combine, then add the liquid ingredients into the dry.  Stir together until just combined.  No NOT over mix, I repeat, do NOT over mix!  You will have nasty, heavy bread and that will for sure suck. 


Prepped and ready to go!  I made the recipe + 1/2 again as much to get a third loaf. 

Next, pour into your greased pans.  I find that this recipe yields two medium sized loaf pans.  I have put it all into one pan before and it took for-freaking-ever to bake.  So I split it into two loaves and it still takes about 45 minutes to an hour to bake.  Sorry for the imprecise bake time here, I honestly lose track of how long, because as the bread is baking I go do other stuff.  I trust you guys will know when it’s done–just bake until a tooth pick comes out clean and the bread is toasty on top and starts to pull away from the sides of the pans.  If you do decide to bake in one loaf pan, I suggest you turn the heat down to 325 after the first 45 minutes as I’ve found that the top will brown faster than the insides cook and you could have a tricky loaf on your hands–one that *looks* done, but on the insides is still gooey and not baked!  The larger loaf will take a hour and half at least. 


This recipe makes the house smell SO FREAKING GOOD!  It is right up there as one of my most favorite things to bake and eat. 


Yep.  Enjoy it!  Make some this weekend if you have browning bananas.  🙂

I’m not sure what’s on the agenda for us–there is a car show going on and we may go check that out.  A BBQ at Lake Cachuma might also be in order!  Have a great Saturday y’all!



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