Classic Banana Bread | Cleveland Food Photographer


I truly believe there is no greater baked good than the humble banana bread. I once went on quest to find a healthy version in hopes I could indulge in an entire loaf a day for the rest of my life guilt free. I tried several, and while they were good, that was all they were. They were far from amazing and given the chance to eat an obscene quantity every single day, I would gladly pass. 

That was when I finally accepted that there are certain foods in this world (i.e. all pastry and desserts) that are meant to be high in fat, sugar, calories and almighty greatness. They are meant to be eaten in moderation and when that is practiced, one should by all means go all out. Enjoy it for what it is and dream about in between each indulgence. 

Don't get me wrong, I like to shake it up a bit. Maybe throw in a heaping handful of chocolate chips, sprinkle the top with toasted pecans, or toast a slice and slather it with fresh peanut butter (my sister's favorite). But the base, the foundation, should always remain the same. Simple and sugary, just like my Darling Aunt Coletta used to make us.

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Banana Bread

  • 2 cups flour ( I use King Arthur's White Whole Wheat)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup sugar
  • 4 very ripe bananas, mashed
  • 1 teaspoon vanilla
  • 1/2 cup canola oil
  • 1 teaspoon cinnamon
  • 1/2 cup - 3/4 cup toasted pecans, chocolate chips, other filling of your choice (optional)

preheat oven to 350 degrees + grease (2) 9x5 loaf pans

In medium bowl, whisk together flour, baking soda, baking powder, and salt.

In a large bowl, cream together the eggs and salt. Once combined, stir in the mashed bananas, vanilla, oil and cinnamon.

Fold the flour mixture into the banana mixture, 1/3 at a time. If you are mixing anything else in, such as nuts or chocolate chips, fold them in as well.

Divide batter into the two prepared loaf pans. Top with nuts (if using).

Bake for roughly 1 hour (start checking it around 45 minutes), until golden brown and a toothpick comes out clean after pricking the middle of a loaf.