An unconventional baking temperature creates perfectly tender, foolproof banana bread every time. The recipe makes two large loaves－perfect for freezing or sharing!
I just returned from a wonderful afternoon volunteering at the Boys & Girls Club. We read a lot, shared some good stories, and enjoyed a yummy snack.
I baked banana bread for the occasion and paired it with apple slices and a cold glass of milk. This banana bread is one of my oldest recipes. A slow-baked version－you actually bake it at 250 degrees and the finished product is moist and delicious.
One batch was plain, the other had dark chocolate chips. I thought they would enjoy a taste test. Chocolate won!
- 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.
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.