Emily’s Banana Bread

Loaf of Banana Bread

Recipe by Emily, Lakeshore Aquatics Coordinator


1/3 Cup Oil of Choice (melted butter works as well)
1/2 Cup Honey or Maple Syrup
2 Eggs
1 Cup Mashed Ripe Bananas (about 2 large bananas)
1/4 Cup Milk of Choice
1 tsp Baking Soda
1 tsp Vanilla Extract
1/2 tsp Salt
1/2 tsp Cinnamon
1 3/4 Cups All-purpose Flour (gluten free flour works as well)
To make this grain free, substitute 1 1/2 cups almond flour and 1/3 cups tapioca flour for the all-purpose flour.
Optional Add-ins:  1/2 Cup of Chopped Walnuts, Pecans, Chocolate Chips, etc.


  1. Preheat oven to 325 degrees and grease a 9 x 5 inch loaf pan.
  2. Line pan with parchment, if available, for easy clean up.
  3. In a large bowl, whisk together the oil and honey.  Add the eggs and beat well.  Mix in the mashed bananas and milk.
  4. Add the baking soda, vanilla, salt, and cinnamon and whisk to combine.
  5. Stir in the flour to combine. A few lumps are ok.
  6. Add any additional mix-ins.
  7. Transfer batter to the prepared pan.
  8. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cool in the loaf pan for 10 minutes and then transfer to a wire rack to cool completely.