Banana Bread


  • 1 cup granulated sugar
  • 8 tbsp tbsp unsalted butter, room temperature
  • 2 large eggs
  • 3 ripe bananas
  • 1 tbsp soymilk
  • 1 tsp ground cinnamon
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt


  1. Preheat the oven to 325°F. Butter a 9x5x3 loaf pan.
  2. Cream the sugar and butter in a large bowl until light and fluffy. Add in eggs and beat well.
  3. In a small bowl, mash the bananas with a fork. Mix in soymilk and cinnamon. Add to sugar and butter mixture and stir until combined.
  4. Mix remaining dry ingredients in a bowl. Add dry ingredients to wet and mix until flour disappears.
  5. Pour batter in pan and bake for an hour, or until toothpick inserted in center comes out clean. Let cool for 15 minutes before removing from pan. Let cool fully.
  6. Will last for a week or two, wrapped in tin foil at room temperature.
  7. Notes

    Largely unmodified from this recipe