1 1/2 cups (355ml) mashed ripe bananas (2 or 3 medium, the riper the better (you can mash and freeze overripe bananas and thaw them as needed))
1 egg
1/2 cup (120ml) milk
2 Tbsp. (30ml) neutral vegetable oil (i.e., not olive or other strong-tasting oils)

  • in a small bowl, mash banana, beat in egg, and mix in milk and oil

2 1/2 cups (355g) flour
1 cup (200g) sugar
1 tbsp. baking powder
1 tsp. salt

  • combine dry ingredients in a large bowl, mix, then add wet ingredients
  • fold to combine until there is no more uncombined flour
  • pour into greased and floured bread pan(s)
  • bake at 375°F for 55-65 minutes, until a toothpick comes out clean or a thermometer reads 200°F

Approx. baking times:

  • 4-cup loaf: 75+ minutes
  • 2-cup loaf: 55 minutes
  • 1 1/2-cup loaf: 50 minutes

yield: 4 cups of viscous batter

source: Betty Crocker (1981 ed.)

10/05/2021: Updated banana and other measurements to what I’ve been doing recently.

12/09/2023: Fixed metric units and moved oil to wet ingredients where it belongs.