Banana Bread

002_DSC_0302RECIPE #501, DAY #755


ORIGINAL RECIPE: “Banana Bread” from Betty Crocker’s Cookbook*

TIMING: A few hours, between the baking and cooling. However, the mix goes together in minutes


TOOLS: Mixer and a couple loaf pans


HEALTH: There is quite a lot of sugar in the recipe for it to be considered a health item. Also, it is made here with all purpose flour, though it could be changed to accommodate some spelt and/or whole wheat flour. There are some plusses, like bananas, virgin coconut oil, and kefir/buttermilk.

001_DSC_0301EXPERIENCE: When we were first married, we almost always had bananas in the fruit bowl, and they almost always turned brown before we had finished them off. Therefore, I collected a few recipes which would use up over-ripe bananas. Our most-used recipe was for banana bread.

For me, banana bread is nothing special, and yet it always gets enjoyed and disappears quickly. It can be warmed, served with butter, drizzled with icing, or dotted with chopped nuts, chocolate chips, or caramel chips, depending on the decadence needed for your occasion.

NOTES: As noted above, you can add chopped nuts (like walnuts, pecans, even almonds), chocolate chips, caramel chips, or top with butter or a simple icing (powdered sugar and milk or orange juice, with maybe a little vanilla and a pinch of salt). Or just eat completely as-is for breakfast, snack, tea-time, or dessert.

You could also experiment with using a whole wheat or spelt flour, but I wouldn’t completely replace the all-purpose. And make sure to adjust the flour measurements slightly down, or maybe add a little orange or mango juice.

You can use buttermilk instead of the kefir.


  1. Preheat oven to 350F. Grease 1 large or 2 small loaf pans, just on the bottom, with coconut oil.
  2. In a stand mixer, beat 4 bananas until mashed completely. Add ½ cup coconut oil and 1 ¼ cups granulated sugar and beat for 1 minute.
  3. Add 2 eggs and beat. Add ½ cup plain kefir and 1 teaspoon vanilla. Beat.
  4. Add 2 1/2 cups all purpose flour, 1 teaspoon salt, and 1 teaspoon baking soda. Mix just until combined evenly.
  5. Add 1 cup add-ins that you are using and mix again just until incorporated.
  6. Pour batter evenly into your 1 or 2 pans and smooth with a spatula. Bake for 45 minutes and check for doneness. Bread should be browned, pulling away from sides, and a stick inserted in the center should come out clean.
  7. Move to a rack and allow to cool until completely cooled. Store sealed, like in plastic wrap or a lockable container.


Serve with tea or coffee, or milk if you really dress the bread up.

LEFTOVER IDEAS: This keeps for days, wrapped up and stored at room temperature. I’m pretty sure it would freeze, as well. Just cut slices as desired.

*Recipe changed from the original.


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