Double Banana Bread Recipe

We don't know if you'll think double banana bread is twice as good as regular banana bread, but if you do we won't be surprised.
By Anne Vassal
December 1993/January 1994
Add to My MSN

Can you resist banana bread? Our double banana bread will test your will!

Content Tools

Related Content

Making Yogurt: A Great First Project for Homesteaders

Making your own yogurt is an excellent project for beginning homesteaders.

Lavender Honey Lemonade Recipe

Try this refreshing herbal lemonade recipe.

Using Essential Oils for Honeybees

Essential oils can be a useful supplement for honeybees. Lemongrass, spearmint and thyme essential o...

Greek Yogurt

This blog teaches readers how to make homemade Greek-style yogurt.

Not many people can resist banana bread. Unless kept under lock and key and parceled out one slice at a time, no loaf ever lasts long at my house.

You may wonder where or what the “double” in double banana bread consists of. It’s simple. For this quick bread variation I used twice the usual number of bananas, two cups instead of one. But if you feel like experimenting there are other ways to double; try using banana yogurt instead of regular yogurt, for example.

This recipe makes two loaves if baked in conventional loaf pans.

4 eggs
2/3 cup oil (can reduce to 1/2 cup)
2 tablespoons buttermilk
2 teaspoons yogurt
2 tablespoons lemon juice
1 teaspoon lemon rind
1 teaspoon vanilla
1/3 cup honey
1/3 cup brown sugar
2 cups bananas
1 teaspoon soda
3/4 teaspoon nutmeg or mace
1/2 cup wheat germ
4 cups sifted whole wheat pastry flour
1 tablespoon baking powder
1/3 cup walnuts (optional), chopped

Preheat oven to 350°F Lightly oil bottom of two loaf pans or five miniloaf pans. Mash bananas in glass measuring cup. Using an electric mixer, beat together all ingredients up to and including nutmeg until well mixed. Slowly beat in wheat germ, flour, and baking powder until just mixed. Pour evenly into pans and sprinkle nuts on top.

Bake for 45 to 50 minutes if using standard pans or 20 to 25 minutes if using minipans. If you find that larger loaves start becoming too brown before an inserted toothpick comes out clean, reduce oven temperature to 325°F for the last 15 minutes.

Cool on racks before removing loaves from pans. Loosen them first with a spatula before turning the pans upside down to release loaves.

If you liked this, try my other Quick Bread recipes.

Post a comment below.


Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

MOTHER EARTH NEWS is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. MOTHER EARTH NEWS helps you cut costs without sacrificing modern luxuries.

At MOTHER EARTH NEWS, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.00 (USA only).

You may also use the Bill Me option and pay $17.00 for 6 issues.