Given that it’s October and everyone is going pumpkin crazy, it may seem out of place to have this banana bread recipe on the blog.
Well, it’s confession time. I’ve never really had a pumpkin dessert.
I am not even sure if I would like it. For the first half of my life, I thought that I did not like pumpkin or sweet potato. Blame mom for this one (Freud would of course agree on this). She does not like any of those winter squashes, so for many years, I assumed the same. How could I think otherwise when she would make her scrunched up nose face at the mere mention of sweet potato?
Well, I have since expanded past mom’s taste preferences and found that I like sweet potatoes and butternut squash. I have just never gotten around to trying pumpkin yet, and I think my unconscious is still telling me to be wary of pumpkin treats. Maybe this fall will be the time to break my pumpkin virginity (too weird?)
Putting it’s non-pumpkinness aside, you may have looked at this title and thought “Oh, just another recipe for banana bread”. No, no. This is the best banana bread I have eaten. I also got several comments from people at how they loved this banana bread too, so it’s not just a fluke. I made it back in August for mom and I to snack on during a plane ride, and we ate half a loaf within a 3 hour flight. No shame.
This recipe comes from my friend Kelsey (who runs a fashion blog Brilliantly Styled that you should check out!) through her grandmother. This is it- this is my go-to banana bread recipe. Put in any add ins your heart desires. In my batch I added walnuts and white chocolate chips, which was divine. I know you will love this banana bread as much as I did.
I am also open to anyone’s suggestions for my first pumpkin experience. Any ideas?
BANANA BREAD
Adapted from Kelsey’ Grandmother
INGREDIENTS
3 1/2 cups all purpose flour
3 cups granulated sugar
1 teaspoon salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon cinnamon
1-2 cups mix-ins (nuts, chocolate chips, etc)
4 eggs, room temperature and slightly beaten
1 cup vegetable oil
2/3 cup water
1 1/2 cup mashed bananas (about 3 bananas)
DIRECTIONS
Preheat oven to 350°F.
In a large bowl combine flour, sugar, salt, baking soda, nutmeg, cinnamon, and any mix ins you want to add. Set aside
In a separate bowl, combine vegetable oil and water. Beat in eggs and bananas. Add approximately 1/4 cup dry ingredients into the wet. Mix until just combined. Repeat with remaining dry ingredients.
Divide in 2 greased loaf pans, or 3 greased smaller loaf pans. Bake for 55-70 minutes, until golden brown. Cool completely.
cinnamon freud 
Wow! You and Freud are being a bit rough on me. I officially apologize for keeping you from the awful flavors of sweet potatoes & winter squash (not to mention the mushy texture). ‘-‘ Seriously though this banana bread is delicious especially with the added walnuts & white chocolate chips.
You just feel very strongly about pumpkin and other orange squashes and that come through. How does that make you feel?
Well, I’ve never commented before, but I do enjoy your blog, and happen to have a whole bunch of bananas in my freezer. I need to do something with them soon, so maybe this is it! Maybe you would like pumpkin bread. That would probably be easier to try than say, pumpkin pie, which has stronger pumpkin flavours. I have a recipe for a whole wheat version that I really enjoy. Not too sweet, with the right amount of nuttiness and spice.
I really recommend this bread- was fabulous. I think I will need to bite the bullet and try pumpkin- I was thinking of doing either pumpkin bread or pumpkin cheesecake (or both).
That’s an awful lot of sugar to go with only 3 bananas! I bake all the time, but I try not to overdo the sugar ( I also try to use coconut sugar or maple syrup). By the way, always use Grade B maple syrup for the best flavor in cooking/ baking. I prefer it’s richer flavor at breakfast, too (Trader Joe’s carries it). the “grade” only refers to color, not quality.
Yes, this is definitely a dessert banana bread. But I promise it tastes so good