*This is one of my most requested recipes

Ingredients:

  • 1 3/4 C flour
  • 1-1/2 C sugar + extra for sprinkling on top
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 4 medium (or 3 large) very ripe bananas – mashed (leave some chunks)
  • 1/2 C vegetable oil
  • 1/3 C buttermilk – DO NOT SUBSTITUTE
  • 1 tsp vanilla

Directions:

  1. Preheat oven to 325 degrees
  2. Grease pan(s) (*see Pan Options below)
  3. In a medium bowl, mix together flour, sugar, baking soda and salt – set aside
  4. In a large bowl, add eggs, bananas, oil, buttermilk and vanilla – stir until well combined
  5. Add dry mixture to wet mixture, folding/stirring gently by hand just until combined – DO NOT BEAT OR OVER MIX!
  6. Divide the batter equally into the Pan Option you are using
  7. Sprinkle the top with a little bit of sugar for a sweet crust topping effect
  8. Bake according to the times listed in the Pan Options below

Pan Options:

*If using a regular (9″ x 5″ x 3″) loaf pan, GREASE pan and bake for 55 – 60 minutes – Don’t forget to sprinkle raw batter with sugar for a sweet crust topping effect

*If using a (11.25″ x 4″ x 3″) skinny rectangular loaf pan from IKEA, GREASE pan and bake for 50 – 55 minutes – Don’t forget to sprinkle raw batter with sugar for a sweet crust topping effect

*If using a (10.5″ x 7″ x 2″) rectangular cake pan, GREASE pan and bake for 35 – 40 minutes – Don’t forget to sprinkle raw batter with sugar for a sweet crust topping effect

*If using separate medium (5-3/4″ x 3-1/8″ x 1.5″) loaf pans, GREASE pans and bake for 37 – 42 minutes – Don’t forget to sprinkle raw batter with sugar for a sweet crust topping effect

*If using an 8 count all-in-one loaf pan, GREASE pan and bake for 22 – 25 minutes – Don’t forget to sprinkle raw batter with sugar for a sweet crust topping effect

*If using a 6 count all-in-one muffin pan, GREASE pan and bake for 30 – 35 minutes – Don’t forget to sprinkle raw batter with sugar for a sweet crust topping effect

*If using a 12 count all-in-one cupcake/muffin pan, GREASE pan and bake for 22 – 25 minutes – Don’t forget to sprinkle raw batter with sugar for a sweet crust topping effect

*If using separate 24 count all-in-one mini muffin pan (makes 40 total – 24 in one pan and 16 in the other – use the outsides for the 16), GREASE pan and bake for 14 – 17 minutes – Don’t forget to sprinkle raw batter with sugar for a sweet crust topping effect

*If using a Bundt Pan, GREASE pan and bake for 50 – 55 minutes – Don’t forget to sprinkle raw batter with sugar for a sweet crust topping effect

Notes:

  1. This recipe does not double well
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