Mom’s Old Fashioned Banana Bread. A 40 year old, unfussy family recipe that turns out great, moist banana bread every time.
Mom’s Old Fashioned Banana Bread
This old fashioned banana bread is our family’s standard recipe for about 40 years and has literally been made thousands of times in in family circles. It’s an incredibly easy, forgiving, unfussy recipe that always turns out well time after time.
It’s still incredibly popular. with the legions of teenagers who descend on our house for lunch on a daily basis. We almost always add the chocolate chips to this recipe but you can, of course omit them if you prefer.
I like to use 50% cocoa dark chocolate chips in this recipe but any kind can be used.
The beginning of the week often means a return to the pain of packing lunches. This longtime lunchbox favourite helps make that chore a little easier.
Mom’s Old Fashioned Banana Bread
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If you liked this recipe, you’ll love our Orange Chocolate Banana Bread with White Chocolate Chunks!
Orange Chocolate Banana Bread with white chocolate chunks
Mom's Old Fashioned Banana Bread
Mom's Old Fashioned Banana Bread - A 40 year old, unfussy family recipe that turns out great, moist banana bread every time.
Ingredients
- 1 cup white sugar
- 1/2 cup vegetable oil
- 2 eggs, beaten
- 3 medium bananas. mashed
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup orange juice
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Beat sugar and oil in a bowl. Add eggs and mashed banana.
- Sift together dry ingredients and fold into banana mixture alternately with orange juice.
- Fold in chocolate chips.
- Pour batter into 1 large or two small greased and parchment lined loaf pans.
- Bake for 45 minutes to an hour depending upon pan size. A toothpick inserted in the center which comes out clean is the best indicator that the loaf is fully baked.
- Cool in the pan for 10-15 minutes before removing to a wire rack to cool completely.
Nutrition Information
Yield
16Serving Size
1 sliceAmount Per Serving Calories 248Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 23mgSodium 153mgCarbohydrates 37gFiber 2gSugar 22gProtein 3g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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Kate
Thursday 16th of February 2023
Wondering, what is the reason for orange juice??? What can I use instead? Truly enjoy your recipes
Laurie
Wednesday 6th of February 2019
Yet another great recipe. Thanks Barry! I have made this as a single loaf several times. I reduce the sugar to 1/2 a cup and use buttermilk instead of the orange juice and I still get superb results. It takes just over an hour to bake in my heavy gauge USA Pan loaf pan and convection gas oven.
Donna
Friday 25th of January 2019
HI, Barry, just wondering can you use a mini loaf pan ,to make banana bread,if so is the time of cooking the same? Thanks Barry really enjoy your recipes.
Barry C. Parsons
Thursday 28th of March 2019
You can, just rely on the toothpick test to be sure they are done. Look at our crinkle cake recipes for time guidance.
Diana Coady
Saturday 20th of October 2018
Barry, Made this banana bread with chocolate chips right to the letter. Baked wonderful. Couldn’t wait to taste it. But when I sliced it the next day, I could taste the oil. Cut off a couple more slices. Same thing.. I used Unicorn brand veg oil: soybean oil and/or canola oil and/or corn oil. First time this ever happened! I usually prefer butter as the fat. Any suggestions?
Mark
Saturday 19th of May 2018
Near retirement. Have not baked very much. This recipe was easy and has never failed. Soon gonna baked bread number 4. I substituted frozen wild blue berries for the chocolate chips on cake number 3. Worked really well. Thanks.