The Best Banana Bread Ever

I have been posting a lot of absolutes lately:

Sometimes, the search for “The Best” leads you right back home.

I have been trying to incorporate coconut oil into my baking instead of butter or hydrogenated oils.     I found a few banana bread recipes that called for coconut oil but they really didn’t live up to the the old taste test.   (The Hubs didn’t like them.)

Finally, I pulled out an old family favorite cookbook:   Creative Cooking—Best with your Gas Range.   You see, many moons ago, utility companies would provide “premiums” (as my grandmother called them).   Today we would just call them freebies.   Apparently in the early 60s,  gas utility companies would give away this cookbook to promote buying a gas range.   DSC00209-300x225

That makes it seem they were in the dark ages before that time.   (I am old, but I am not that old!)

I remembered that mom’s go-to banana bread recipe came from this cook book.   I found my copy (because for some reason  my mom had a huge cache of these cook books so everyone in the family has one).     I decided to swap out the butter for coconut oil to see what would happen.

What happened?   SUCCESS!!!!!!

Best Ever Banana Bread

1/2 c. coconut oil (in solid form)
1 c. sugar
2 large farm fresh eggs
1 c. mashed bananas (2 or 3)
2 c. flour
1 t. baking soda
1/2 t. fine sea salt
3/4 c. chopped pecans

Preheat oven to 350 F.

In the bowl of a stand mixer, cream together coconut oil and sugar.    Mix until creamy.   Add eggs, one at a time, and continue mixing.    Add mashed bananas and mix until fully incorporated.

In a separate mixing bowl, whisk together the flour, baking soda and salt.

With the mixer running on lowest speed, add the flour mixture to the banana mixture.    Add pecans and mix just until everything is incorporated.   Don’t over mix.

Spray a 9 x 5 x 3 loaf pan with cooking spray.   Pour batter in and bake for 1 hour.

Remove from oven when done and let cool for 10 minutes.    Carefully remove from pan and let cool completely.

Slice and serve.

A retro picture for an updated retro recipe.

A retro picture for an updated retro recipe.


This bread has a crunchy exterior, but as I remember from my mom’s bread, there will be a few delicious gooey spots in the center.


Secret ingredients: coconut oil and gnarly bananas.


I love the loaf pan. It is Frankoma.


Ready for breakfast.



Bananas that are best for breads, cakes and muffins are those that are very nearly ready for the trash bin.     Anytime I have bananas that are that close to burial, I simply toss them in the freezer for later use.     They will look extra gnarly (the peels turning completely black) but they will be great and almost caramely  for baking recipes.

For another great recipe for Spiced Nuts from this same cookbook, click here.


22 comments to The Best Banana Bread Ever

  • Liz

    Mmmmm….your bread looks perfect! And I love the subtle undertones from using coconut oil…so yummy!

    • Really, I didn’t get a lot or coconutty flavor. I do want to make this again and add cocoa nibs to see what happens.

  • The banana bread looks super, Eliot.

  • Home is where the heart is haha so I guess the best recipe coming from there is totally awesome 🙂
    This looks delicious!

    Choc Chip Uru

  • Thank you for sharing this with me! I can attest to it’s deliciousness! Mine didn’t have the crunchy top, though. I’ve noticed that things (esp banana bread) bake different in my kitchen than in others. My favorite banana bread always sinks a little in the middle (very high in fat and sugar-yay!) but the woman who I got it from (I think she lives north), hers never sinks. And a friend in Florida made it and hers didn’t sink either. And now I didn’t get my crackly top that looks sugar-fied. Stupid KS kitchen! lol. And speaking of searching for bests leading you home, that’s how I finally found my best. I tried 16 (I think? Oh wait I think it was 25!) recipes until a friend reminded me she had given me her blue ribbon recipe ages ago. I felt so dumb! I had the best all along and never even tried it. Duh.

  • BTW, even though it’s my best, I am still looking for “better.” I think I’m obsessed-lol.

  • Is it cold there? Because it’s freezing here today. I probably need this banana bread to make me feel better.

    • OMG! We were hosting regional BB tournament. I luckily got to be the admin. in the bldg. and not outside at the field b/c it was FREEZING!!!!! I am sitting by the fireplace now! What is it with this weather. If we have a snow day tomorrow, I will do more than scream! 🙂

  • I love your BEST EVER recipes! I have a cookbook from the 60’s that has a delicious banana bread recipe in it as well. It’s a different cookbook, but I bet they are close to the same recipe. I love the way you substituted the coconut oil. Bet this was delicious and I know your house smelled wonderful while it was baking.

    • I can’t wait to make it for mom when she is here in a couple of weeks! I may make it and not tell her about the secret ingredient until after she tries it!

  • The bread looks so great! We love banana bread so this will be perfect. also, I remember those, we also used to get a recipe with our gas bill every month. In fact, our Girl Scout troop went to the gas company and took cooking lessons for a month or so in the late 60’s. I was just thinking about the carrot dish I made the other day! Maybe I’ll have to make it again.

  • I lvoe the crunchy top and yours looks amazing. I cant ever have enough banana bread recipes. Do they sell that coconut oil in regular stores? I will have to check whole foods to see if they have it.

    • I can find it in our regular grocery but I sometimes can find jars of it at TJ Maxx (where it is a bit cheaper).

  • I love banana bread! I make mine without nuts 🙂 Just don’t fry the coconut oil it will smell so awful LOL! It’s great for baking though!

  • Brittney

    This banana bread is one of the best I’ve ever had! I added a brown sugar/cinnamon mixture to the middle and only used 1/2c of coconut oil and the bread is still so moist and delicious! Thanks for the recipe!