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This is the first and still the best banana bread I've ever made, out of my Better Homes & Gardens cookbook that was a wedding gift 20 years ago. I've tried a few other recipes since then (including the most popular online recipes, as well as other people's), and nothing matches this.

To make it healthier but still taste the same, I replace some of the white flour with whole wheat and some of the sugar with stevia.

I mash then freeze bananas that have gotten too ripe to eat, and thaw them for the bread.
Servings: 1 loaf
Ingredients
  • ¾ c white flour
  • ⅔ c white whole wheat flour (or omit and double the amount of white flour shown above)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 1 egg
  • 3 bananas (overripe for most sweetness and softness for mashing)
  • ½ cup sugar
  • ¼ teaspoon pure stevia powder* (or omit and use 1.5x the amount of sugar listed above) - optional depending on sweetness desired
  • ¼ cup cooking oil
  • 1 teaspoon shredded lemon peel (optional)
  • ½ cup chopped walnuts or pecans, or both (optional)
Steps
  1. Preheat oven to 350°F. Grease the bottom and 1/2 inch up the sides of an aluminum 8x4x2-inch loaf pan**; set aside.
  2. In a medium mixing bowl combine flour, baking powder, baking soda, cinnamon, and salt. Make a well in the center of the dry mixture and set aside.
  3. In another bowl combine egg, bananas, sugar, cooking oil, and (if desired) lemon peel. Add egg mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy). Fold in nuts if desired. If using whole wheat flour, let the batter rest for 10 minutes.
  4. Spoon batter into the prepared pan. Bake for 45-55 minutes or till a wooden toothpick inserted near center comes out clean (check often after 45 minutes so it doesn't get overcooked). Check after 35 minutes and if the top is browning too fast, cover with foil.
  5. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan and cool on rack. Wrap and store overnight before serving for best flavor and texture. A crack down the middle is normal. It tastes great toasted with butter or cream cheese!
Notes
  • *I use BulkSupplements, which has no aftertaste 
  • **Please see this guide if using a non-aluminum pan. If using a different size pan, adjust cooking times as below: 
  • 9x5x3" pan - 1 to 1 1/4 hrs 
  • Two 7.5x3.5x2" pans - 40-45 min 
  • Four 4.5x2.5x1.5" pans - 30-35 min 
  • Twelve 2.5" muffin cups - 15-20 min