Banana Bread

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Banana bread that actually tastes like banana…Yes, I made banana bread just last week. But, I had some overripe bananas that I never got around to eating. And the recipe that I tried tonight wasslightlydifferent than theoneI used last week. This one is healthier because it calls for wheat flour.What I like about this recipe–or pretty much any recipe for homemade banana bread–is that it actually tastes like banana. This is not the case for banana bread in a box. Boxed banana bread is missing that authentic banana flavor. It’s a flavor that you may not even realize is missing because you’ve been eating banana bread from a box since childhood.Do yourself a favor and try making real banana bread! Or, come over to my house (if you live in L.A. D.C.) and try some. I’ve been baking faster than my roommate and I can eat…

Banana Bread
Author: Vallery
Serves: 12 muffins or one loaf
  • 1 stick unsalted butter (1/2 cup)
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 4 overripe bananas (if they’re not ripe, they won’t be sweet enough)
  • 2 large eggs
  • 1/4 cup cold milk
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped walnuts (optional) OR 1 tablespoon poppy seeds (optional)
  1. Make sure the oven rack is in the center. Preheat to 400. Smear muffin tins with butter
  2. Measure the all purpose flour, wheat flour, baking powder, baking soda, and salt in a medium sized bowl. Mix in nuts or poppy seeds (optional).
  3. Using a stand mixer (preferable), hand mixer, or sturdy whisk, whisk the butter and sugar until fluffy and light yellow–about 5 minutes.
  4. Add the bananas and continue mixing at a high speed until the bananas are blended with the butter and sugar. With the mixer speed on low, beat in the eggs one at a time, followed by the milk and vanilla.
  5. Gradually add the dry ingredients to the wet, using the paddle attachment of your mixer on low speed. If you don’t have a mixer, use a wooden spoon. Mix until there is no trace of flour left, butdo not over mix.
  6. Scoop batter into muffin tins. Fill each tin to the top. Bake on the center rack 35-40 minutes (for big muffins). Less time if you are using a 12 muffin cup tin. Remove as soon as a toothpick inserted deep into the center comes out clean.
  7. Remove the tin and place it on a wire rack for a few minutes. Then, remove the muffins from the tin and let cool on the wire rack. Enjoy!

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  • Diane SAYS | October 22, 2009
  • Marcena SAYS | October 23, 2009
  • 20s Enthusiast SAYS | October 23, 2009
  • Rosezetta SAYS | October 23, 2009
  • Vallery SAYS | October 23, 2009
  • 20s Enthusiast SAYS | October 26, 2009
  • Vallery SAYS | October 26, 2009
  • Anonymous SAYS | November 4, 2009

about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.



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