Welcome to Daisy Farm Kitchen! I had some overripe bananas in the kitchen and thought now would be the perfect time to make my Great Aunt Elma’s banana bread.

I was a little hesitant at first, all of the other banana bread recipes I looked at called for butter and hers didn’t. Instead she uses both baking powder and baking soda. 

I didn’t have a 8×4 inch size pan so I used a 10×5 instead. It took less time to cook, but it doesn’t have the same height as a 8×4.

The banana bread was simple, easy, and I love how this recipe has been been passed down many generations. 

Thanks for stopping by!

Xo, Annie

Aunt Elma's Banana Bread

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Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 5 minutes

Total Time 1 hour 5 minutes

Ingredients

• 2 bananas, smashed with a fork
• 3/4 cup sugar
• 1 egg
• 2 tbsp milk
• 2 tbsp vegetable oil
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tsp baking soda

Instructions

In a large bowl, smash the bananas with a fork, then add sugar and egg. Mix it. Add milk and oil, mix. Then add flour, salt, baking powder, and baking soda, mix until well blended. Pour the batter into a greased 8x4 loaf pan. Bake at 350 for 45-55 minutes.

Ingredients

2 bananas, smashed with a fork

3/4 cup sugar

1 egg

2 tbsp milk

2 tbsp vegetable oil

1 1/2 cups all-purpose flour

1/2 tsp salt

1/2 tsp baking powder

1 tsp baking soda

Directions 

In a large bowl, smash the bananas with a fork, then add sugar and egg. Mix it. Add milk and oil, mix. Then add flour, salt, baking powder, and baking soda, mix until well blended. Pour the batter into a greased 8×4 loaf pan. Bake at 350 for 45-55 minutes.