When Brian was growing up his mom would make this bread for him about every month because he loved it so much. He now regularly makes it for his office and I hope he makes it for our kids some day because it is the best I have ever had. Every time he makes Banana Bread he gets requests for the recipe, and he is happy to share. The real magic is coating the pans with cinnamon.
Brian’s Famous Banana Bread
Makes two loaves. Recipe care of Brian & Pat.
- ¾ cup Vegetable Oil
- 3 Eggs
- 1 ½ cups Milk
- 1 tsp Vanilla
- 1 cup mashed Bananas (2 – 3 overripe bananas)
- 3 cups Flour
- 2 cups Sugar
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 ½ tsp Baking Powder
- 2 tsp Cinnamon plus extra for pans
- 1 3oz box Jello® *Instant* Vanilla Pudding
- Optional: 1 cup Walnuts, chopped
You’ll also need two Loaf Pans, and something to grease them, I recommend butter!
- Preheat oven to 325 degrees.
- Mix all wet ingredients in the mixing bowl of your electric mixer bowl.
- Mix all dry ingredients in a large bowl.
- With your electric mixer on ‘mix,’ or, ‘stir,’ slowly add the dry ingredients into the wet ingredients bowl a little at a time. When it’s all mixed, you should get a thick banana bread soup that sticks to the beaters a little. If you’re not squimish about raw egg, this is a perfect time to taste test 😉
If you’ve elected to add nuts, now is the time!
- Grease the inside of the loaf pans, then generously sprinkle some cinnamon in the loaf pans and shake to coat. When baked, this will harden to make a flavorful crust.
- Pour the mixture into the loaf pans evenly.
- Put them in the oven and bake at 325 degrees for about 55 -75 minutes (depending on the oven). You can test to see if it’s done using a toothpick or cake tester (nothing too thick or you’ll let the air out of the loaf). If the tester goes to the bottom and comes out fairly clean, it’s done! If it comes out really gooey, put it back in the oven.
- When it’s done, remove from the oven and let cool for a while. Once cool or cold, remove from the pans by flipping them upside down and gently rocking the bread out so it doesn’t stick or tear.
You can eat the bread cold, but it’s best warm with a little butter… mmm…