My apologies! Somehow the eggs were overlooked when we transcribed this recipe from my book, The Family Kitchen. (If you happen to own the book, the recipe is on page 78.) I have reinstated them; 2 large eggs. Again, sorry about that!

I know it’s corny, but I had to say it: “going bananas.” Doesn’t just about everyone use that term when they talk about banana bread? It’s easy, fun, delicious, satisfying, kid-friendly, adult-happy—just about everything a quick bread should be. Plus, no need to use the electric mixer, just a wire whisk and a wooden spoon.

You can bake this with the nuts, or without. Clearly the bread here is without. I had a few very ripe bananas lying around and so made it this weekend, and frankly I am never sorry when I take the time for it. I was lucky to snap the picture before my kids and their friends rushed into the kitchen to devour nearly the whole loaf!

Going Bananas for this Banana Bread Recipe

Banana Bread Recipe with Nuts


Makes one 9-nch loaf


Unsalted butter

½ cup canola oil

1 cup sugar

2 cups mashed bananas, about 3 ripe bananas

2 large eggs, lightly beaten

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½ cup finely chopped walnuts, optional

3 tablespoons milk

1 teaspoon pure vanilla extract


  1. Preheat the oven to 350°F.Grease a 9-by-5-by-3-inch loaf pan with butter.
  2. In a large bowl and using a wire whisk, whisk together the oil and sugar until blended. Add the bananas and eggs and mix well with a wooden spoon.
  3. In a large bowl, combine the flour, baking soda, baking powder and salt. Whisk well with a wire whisk. Gradually add to the banana mixture and stir until incorporated. Do not overmix. There will be some streaks of flour, which is fine.
  4. Stir in the nuts, if using, milk, and vanilla and mix until evenly distributed.
  5. Pour and scrape the batter into the pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
  6. Invert the loaf and remove it from the pan. Let the bread cool right side up on a wire rack.


[from The Family Kitchen]

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