1 1/2 cups mashed ripe bananas (355ml, 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 milk (120ml)
2 Tbsp. neutral vegetable oil (30ml)

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

2 1/2 cups flour (355g)
1 cup sugar (200g)
1 Tbsp. baking powder (14g)
1 tsp. salt (5g)

  • 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 wooden pick comes out clean
  • makes 4 cups of viscous batter

Approx. baking times:

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

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.