Slow-Baked Banana Bread
This makes two large loaves, freezes well, and mixes up in one bowl.


  • 4 very ripe bananas (browner than you’d want to eat) **see options below
  • 1 3/4 cups sugar
  • 1 tablespoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup canola oil
  • 1 cup buttermilk
  • 4 eggs
  • 3 cups flour (I usually use half whole wheat, half all-purpose)


  • May add 1 cup walnuts or pecans and/or 1 cup chocolate chips–I like dark chocolate but you could use milk, semi-sweet, mini chips, or chunks. Sometimes, I also add an additional banana–diced–after mashing the first four.


  1. Mash bananas well in a large bowl. Add the remaining ingredients in order and mix well. Pour batter into 2 greased, 9×5-inch loaf pans. Bake for 1 3/4 to 2 hours at 250 degrees–yes, 250 degrees!–or until a toothpick inserted into the center comes out mostly clean and the top is golden. Cool for 10-15 minutes, then remove from pans and cool completely on a baking rack.

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