• February 4, 2016

    The Best Banana Bread

    Best Banana Bread Recipe Ever | www.foodess.com

    This recipe, originally from the post The Best Banana Bread Ever, is an oldie, but still one of the most popular in the archives.  When I recently had a site redesign, a few of my posts didn’t import the photos properly, and for some reason, the one linked above was showing pictures of a lentil curry instead of banana bread.

    Best Banana Bread Recipe Ever | www.foodess.com

    It’s been on my to-do list to re-shoot and re-share it.  And it’s fitting that one of the early posts should be reincarnated this week, because yesterday was the 7th anniversary of the day I launched Foodess!

    I just want to say a huge, warm thank you to everyone who has been reading along over the years.  Sending big squeezy, heartfelt hugs over the internet waves to the readers who have entertained my ramblings and cheered me on through university, marriage and babies.  And just like that, oh my god, I’m tearing up. 

    A warm welcome to all the newer readers, too, I really hope you stick around.  I am so humbled and honoured by the fact that you bring my recipes into your kitchens to feed the hungers and other appetites of your nearest and dearest.  I feel like we’re all connected by a common table.

    Food is love, people. Food is love.

    Best Banana Bread Recipe Ever | www.foodess.com

    And banana bread is a very special kind of love. Especially this one, which dares to proclaim itself as the best, but can totally back it up.

    Tons of banana make it super moist and flavourful. It stays tender and fresh for days. You’ll want to squirrel away bananas (4 per loaf) and let them blacken. I recommend making a double batch – freeze one (or even better, spread the love and share one).

    The Best Banana Bread

    The best banana bread recipe ever, one of the most popular recipes on Foodess.

    Course Breakfast
    Cuisine Canadian
    Prep Time 15 minutes
    Cook Time 55 minutes
    Total Time 1 hour 10 minutes
    Servings 8
    Author Jennifer Pallian


    • 1 large egg
    • 2 cups mashed over-ripe banana (about 4 large)
    • 1/2 cup unsalted butter melted
    • 1/4 cup milk
    • 1 1/2 cups all-purpose flour
    • 3/4 cup granulated sugar
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp salt


    1. Preheat oven to 350 degrees. Prepare an 8 1/2- by 4 1/2-inch loaf pan by greasing it or lining it with parchment paper (allowing an overhang on sides). Beat egg, mashed banana and melted butter in a large bowl until thoroughly blended. Stir in milk.
    2. Combine flour, sugar, baking powder, baking soda and salt. Add to banana mixture and stir until just moistened. Scrape batter into prepared pan. (You can slice some banana rounds on top for presentation, if you like.)
    3. Bake for 55-65 minutes, until toothpick inserted into the centre comes out clean.

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    Hi, I'm Jenn! I'm in the Foodess kitchen making a spectacular mess + something delicious, in roughly equal parts. Join me for seasonal baking punctuated by globally-inspired comfort recipes and (healthy-ish) dinspiration, plus with lots of tips and resources. So happy that you're here!


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