julia’s banana bread

March 12, 2013


I love when my bananas “accidentally” turn brown. It means it’s banana bread making time! I’m guessing you might be wondering who Julia is. She’s not a family member, or the famous Ms. Child. She’s actually a woman who lives in Maui and makes this incredibly delicious banana bread, dubbed “the best banana bread.” Matthew and I had a harrowing experience driving to Julia’s banana bread stand when we were in Maui last year. {I talked about it here}. Let’s just say I’m glad we survived. The banana bread was worth it though, but when I saw the recipe in this month’s Bon Appetit I jumped up and down, knowing I’d never have to endure that drive again. I copied the recipe below so you all can save yourselves as well!


Julia’s Banana Bread from Bon Appetit March 2013


nonstick vegetable oil spray

1 3/4 cup all-purpose flour

1 1/2 teaspoons baking soda

3/4 teaspoon kosher salt

3 large eggs

1 1/2 cups sugar

1 cup mashed ripe bananas (about
2 large)

3/4 cup vegetable oil


Preheat oven to 350 degrees. Coat a 9x5x3-inch loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.

Bake until a tester inserter into the center of the bread comes out clean, 60-70 minutes. Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto a rack and let cool completely. Do Ahead: Banana bread can be made 3 days ahead. Store airtight at room temperature.

The bread was moist and perfectly sweet. I love how the tops of banana bread always taste slightly caramelized  So good! And of course it’s already all gone. I can’t keep baked goods in this house for more than 24 hours! sigh..


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