Aunt Elma’s Banana Bread

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

Aunt Elma's Banana Bread
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.