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A Taste of FALL from the TULAgirls

Over the last year or so I have been perfecting my banana bread recipe. It started out as a way to use overly ripened bananas at home, but has quickly turned into a family staple. Sometimes one banana bread just isn't enough with all the family and friends we see. To the point where my boyfriend Jasper would forbid me to share the bread with others unless he had had his fair share. So on occasion I have had to sneak off and give a slice to my other half (Anoma) and we even joke that banana bread has become a new currency in Magnolia.

Whether its a family staple in your home or a new treat, we offer you our favorite banana bread recipe to try this fall, otherwise how else will you stop wasting bananas? I recommend refrigerating after one day, you can warm it up in the microwave and add butter. Best with a strong cup of hot creamy coffee.


- Bread Pan

- 2 large mixing bowls

- Sifter

- Measuring cups

- Measuring Spoons

- Wisk


- 2 eggs

- 1/3 cup of milk

- 1 teaspoon lemon juice

- 1/2 cup oil (coconut or vegetable or butter)

- 3 very ripe bananas

- 1 teaspoon vanilla extract

- 3/4 cup sugar

- 2 cup flour

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 2/3 cup chopped walnuts

- 2/3 cup raisins


1. Preheat oven to 340 degrees

2. Beat Eggs in large mixing bowl

3. Pour milk into measuring cup about 1/3 and add 1 teaspoon lemon juice, let sit for 2 minutes

4. Add oil to eggs and beat again

5. Add milk and vanilla and beat again

6. Mash bananas thoroughly and add to eggs, oil, and milk

7. In separate bowl sift sugar, flour, baking soda and salt together

8. Add wet ingredients and stir thoroughly

9. Fold in walnuts and raisins

10. Pour in pan and cook for 45 minutes

11. Let cool for 15 minutes

12. Enjoy!

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