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
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.