I love to have this banana bread in the oven when my kiddies come home for the holidays! Aaaaaaah…… it fills the house with that wonderful aroma that just warms your heart and says welcome home!
It is the quintessential banana bread filled with the natural sweetness of ripe bananas so it is relatively low in added sugar. I also use whole wheat pastry flour for the added fiber and canola oil as my source of healthy fat. I feel doubly good knowing I get to nourish my sweeties while “spoiling” them! Scroll down to see my new #CookwithCuisinicity feature and join me in my kitchen!
Click here and here (this one has no added sugar!) for vegan versions of this yummy bread!
Welcome Home Banana Bread
Welcome Home Banana Bread
Author: Catherine Katz
Serves: 1 loaf
Ingredients
- 3 ripe medium bananas mashed with a fork
- ½ cup organic cold- or expeller-pressed canola oil
- ½ cup brown sugar (packed)
- 1 tsp vanilla
- 2 large eggs (organic cage-free)
- 2 cups whole wheat pastry flour
- 2 tsp baking powder
Instructions
- Preheat oven to 350 degrees F. Lightly grease and flour a 9x5 inch loaf pan.
- Cream together canola oil, brown sugar, eggs and vanilla with an electric mixer, scraping sides with a rubber spatula as you go.
- Add mashed bananas and stir until well blended (do not overbeat).
- Add flour and baking powder and stir again to blend well with a spatula so the batter stays “airy”.
- Pour batter into prepared loaf pan.
- Bake in preheated oven for 40 to 45 minutes, until a toothpick inserted into center of the loaf comes out clean.
- Let bread cool in pan for at least 15 minutes, then turn out onto a wire rack.
Martine SANANES says
March 4, 2018 at 4:04 amBonjour, j’avais plein de bananes réservées à mon petit petit neveu parisien de 3 ans pour sa visite chez moi…patatra! Le verglas est arrivé chez moi à Nancy, impromptu et sa visite est reporté… voilà l’histoire de mes banana breads?…j’en ai fait deux d’un coup et j’y ai ajouté de l’essence de bergamote…une spécialité de Nancy…et c une merveille…merci et bonne journée proche du Printemps Martine de Nancy
Catherine Katz says
March 7, 2018 at 8:17 amYay Martine, j’adore!!! Hmmm l’essence de bergamote, quelle bonne idée! il faut que j’essaye ca!! 🙂
Iris says
March 31, 2017 at 12:07 pmIt’s raining and dreary and my little one asked me to make a banana bread. I looked at your recipe and it looked fairly easy to put together. My problem was that I did not have canola oil or sugar. I used avocado oil and coconut sugar and added chocolate chips. It turn out great! Thanks for your easy to follow and nutritious recipes.
Zuzana Valach says
February 24, 2017 at 6:05 amDear Catherine,
many thanks for a great recipe 🙂 I used buckwheat and banana flour and it’s soft and delicious!
Kind greetings from Slovakia 🙂
Zuzana
Catherine Katz says
February 24, 2017 at 8:12 amThank you so much Zuzana!! That sounds so delicious! I am going to try your version too! Kind greeting from the US 🙂
John Breeden says
September 5, 2016 at 5:55 pmOn my run this morning, I decided to celebrate Labour Day by preparing this recipe before my family got up. The aroma filled the house.
What is so wonderful about this experience is the absence of worry – not worrying about all of the nutritional factors. What is valued too is the fact that I have one goto spot I can visit to cook nutritional food that is good to eat.
My plan is to eventually stop being a stealth dad and graduate by leading my kids to this site, and have them choose a recipe from Cuisinicity to cook. My daughter is becoming more and more health conscious – so the goal is is sight.
And, oh yes, 5 hearts for this recipe too. It is fun cooking this way, without second guessing or worrying. Life’s too busy. Thanks for sharing your talent with the world and hope you don’t stop!
Catherine Katz says
September 10, 2016 at 8:53 amIt’s so wonderful to hear from you John–as always such wonderful uplifting words that mean so much to me! It fills my heart that my cuisinicity recipes have found a place in your home and beautiful family! I couldn’t wish for anything more! 🙂 I just created a new dark chocolate shake that I think your children (and you!) are going to LOVE! It is superb! http://cuisinicity.com/cocoa-oat-almond-shake-vegan/ I can’t wait for you to try!!
John Breeden says
September 10, 2016 at 11:03 amThanks Catherine! I’m going to make the new dark chocolate shake today. I have being trying to encourage my children to eat more oats. When I serve oatmeal, for example, I make it with whole ingredients, but it’s considered boring compared to Quaker Instant Oatmeal, which contains many uncertain powders of natural and artificial flavours…. Always a battle. 🙂 I will definitely give this shake a try. Appreciate very much the suggestions.
Jenn says
April 21, 2016 at 3:56 pmHi! Having a rainy-day urge to bake here today, and the only flours I have are regular multipurpose flour and Glutino GF multipurpose flour..any thoughts? I know the proteins will make a difference in rising and density, etc, just not sure exactly what might be the best balance. Thanks!
Catherine Katz says
April 21, 2016 at 4:04 pmHi Jenn, You are so cute! I know that rainy-urge feeling!! I think your regular multipurpose flour will probably “behave” much like my pastry flour so I would use the same amount. The only reason I prefer to use pastry flour is because it is better nutritionally as it is not refined and has fiber, but really, culinarily, I think you’ll be fine with what you have on this rainy day!! Enjoy!
Donna Saliter says
March 7, 2016 at 7:54 amAnother great recipe for my ad and his “soft” teeth! I am loving the fact that I can “Yummly” these recipes! Soooo easy and fun to have my own recipe box.
Catherine Katz says
March 13, 2016 at 9:11 amAbsolutely Donna, so much fun! I made that banana bread for my mom too, and she loved it as well, perfect for soft teeth!
Greg says
December 28, 2015 at 6:39 pmYUM – just tried this out – nest time I think I will use bananas that are a little more ripe – for more flavor – but so good and moist.
Catherine Katz says
December 29, 2015 at 8:38 amYAY Greg! When the bananas are just right–not overly ripe but that sweet perfection, this bread warms the heart!!
Kristin says
December 7, 2015 at 12:28 pmI always have bananas on hand and love to have something homemade for the family to grab on their way out the door in the morning, this bread is perfect for that. I usually make two loaves at a time, one with mini chocolate chips and the other with walnuts. I slices them up and put into sandwich bags and store a few in the freezer for later. Everyone is good to go!
Catherine Katz says
December 7, 2015 at 1:50 pmKristin, what a wonderful addition to your kids’ lunch box. I LOVE IT!
Mme Nata says
November 15, 2015 at 12:04 pmJe me régale grace à vous .Votre recette du Biscuit aux bananes est excellente, .
Il est si simple à confectionner… maintenant je peux le faire les yeux fermés…
Mais ce qui m’épate le plus en suivant scrupuleusement votre recette c’est de constater toujours les mêmes résultats au niveau de la cuisson, aspect, goût, odeur….
MERCI.
Lyne says
July 17, 2015 at 10:29 pmBonjour Kathy, avez-vous essayé d’utiliser de l’huile d’olive? J’ai une recette avec beaucoup plus de sucre qui utilise de l’huile d’olive. Je vais essayer la vôtre la prochaine fois et je vais faire les deux versions et voir la différence. Je vous tiens au courant.
Catherine Katz says
July 18, 2015 at 9:26 amOui, Lyne, mais pas pour cette recette car l’huile d’olive donne trop de goût, et ne se “marrie” pas bien avec le goût de la banane. Vous allez voir que cette recette est douce à souhait telle quelle! Tenez moi au courant, j’adore ça!
Tracey says
July 16, 2015 at 11:04 amAwesome!! I added ground walnuts !
Catherine Katz says
July 18, 2015 at 9:27 amYum Tracey! I love that too!
Miriam says
April 29, 2015 at 1:30 pmI was wondering if you ever use coconut oil in your baking & coconut flour as I am on a coconut binge these days…I woukd like to make this banana bread with some substitutions..will definitely try the powdered milk…great tip!
Catherine Katz says
April 29, 2015 at 1:45 pmThank you Miriam!
Actually I prefer not to use coconut oil. Here is a nice article that explains why in more detail than I can here: http://www.webmd.com/diet/coconut-oil-and-health.
You’ll find I like to use canola oil in my baking because It’s a good source of monounsaturated fats, and it is the richest cooking-oil source of alpha-linolenic acid which has been linked to heart health. Here is a nice article that I agree with and that gives it more justice than I can in a few words here: I hope this helps! http://www.eatingwell.com/nutrition_health/nutrition_news_information/how_healthy_is_canola_oil_really.
As for coconut flour, I am not exactly sure of its fiber content but love to use whole wheat pastry flour because of its delicate taste along with its wholegrain high fiber content. If gluten is an issue, perhaps then coconut flour would be a lovely substitute, but I can’t know for sure becuase I have never tried it and I don’t know how it will “behave” in this particular recipe. I would love to know if you give it a try! Have fun with it!
Dorit says
February 7, 2015 at 12:13 pmI made this today. Since I had only two bananas I added a tablespoon of yogurt and, BC I love nuts, added some coarsely chopped roasted almonds. Half is already gone – thank you!
Catherine Katz says
February 9, 2015 at 12:57 pmI am impressed Dorit!! That’s great!
Michelle says
January 7, 2015 at 6:42 pmI made this today with my preschooler and it was yummy!! I am going to try it again and subsitute skim milk for the brown sugar as you suggest. Keep the great recipes coming! I am having so much fun cooking/baking my way through them.
Catherine Katz says
January 8, 2015 at 7:11 amYAY Michelle! I love that you are having fun with this with your pre-schooler at that! Just wonderful, and what I hope this website is all about! Please let me know how replacing some of the sugar with the powdered milk worked for you. Thank you for your wonderful comment!
Catherine Katz says
December 15, 2014 at 6:28 pmHi Kathy,
I actually do not have the nutritional analysis for this one, I am sorry. What I can say is that it is rich in fiber (both from the wholegrain flour I use and the fresh bananas) and relatively low in sugar (2/3 cup for whole loaf serving about 12 slices) but if you would like to lower the sugar content further for your husband, I would recommend cutting it in half and replacing the other half with fat free powdered milk (so that you are deriving the sweetness from the natural lactose). I do this often in my desserts but you have to “play” with it a little to get it just right. I think, in this case, as long as you use nicely ripe bananas that are naturally sweet, you should be fine with those proportions. I hope this is helpful and please keep me informed on how it goes for you.
Kathy says
December 15, 2014 at 5:50 pmYour Welcome Home Banana Bread recipe looks great, do you have the nutritional break down for this recipe, ie. carbohydrates, fiber, sugar, fat, calories, etc. It would be greatly appreciated. My husband is diabetic and I always watch his carb and sugar intake.
Catherine Katz says
December 12, 2014 at 6:32 amMerci Nata Rose!!
Nata Rose says
December 11, 2014 at 11:37 pmHum!!! Quel accueil chaleureux pour des retrouvailles de son enfant revenu au nid…..autour d’un bon feu de bois
dégustant ce DÉLICIEUX BISCUIT et si facile à reproduire…… Merci Madame…et bon séjour à Natalia !!
Catherine Katz says
December 16, 2014 at 4:34 pmMerci beaucoup Nata Rose! Je suis tellement heureuse d’avoir tous mes enfants autour de moi!!
Catherine Katz says
December 11, 2014 at 5:24 pmYou know it will be in the oven for you my sweetest!
Corinda says
December 11, 2014 at 4:26 pmYum!!! I can’t wait to have some!