Author Lisa Lagaly

I have been using the same banana bread recipe for years, but yesterday, with four brown bananas staring me in the face, I decided to try a new one.  Of course, I altered the recipe I found online just to make it a smidge healthier, but I did leave in the butter.  I was impressed.  It was moister than my old recipe (probably due to the butter) and the banana flavor wasn’t overwhelming like you’d expect with 3 bananas.  Also discovered my potato masher is great for stirring this up.

Oven: 350

Bake Time: 1 hour

Recipe

• 3 (medium/large) ripe bananas
• ½ cup butter, softened (I used salted)
• ¼ cup brown sugar
• ¼ cup honey
• 2 eggs
• 1 ½ cup whole wheat flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ tsp vanilla
• ½ to 1 cup walnuts
• ¼ to ½ cup raisins

1. Turn on oven to 350 F.
2. Mash bananas, stir in butter, sugar, honey, and vanilla.
3. Stir in eggs
4. Mix dry ingredients and add to wet.
5. Add walnuts and raisins
6. Pour into prepared pan and bake about 1 hour. I went the full hour and it looked almost overdone but it tasted fine.

What I changed: White flour became wheat flour, decreased total added sweetener from ¾ cup  to ½ and used brown sugar instead of white.  Used salted butter instead of unsalted (because I didn’t have any unsalted) and decreased the salt to 1/4 tsp to compensate. Also used fewer walnuts and raisins than the original recipe because walnuts are expensive and I have a son who doesn’t like raisins.  The original recipe can be found here: https://natashaskitchen.com/banana-bread-recipe-video/