• 2 cups mashed banana (about 4 or 5 medium bananas)
  • 1/2 cup vegetable oil
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts, optional


  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon


  1. Preheat the oven to 350ºF. Lightly grease a 9x5 loaf pan. (*If your pan is glass or stoneware, reduce the oven temperature to 325 degrees.)
  2. In a large bowl, stir together the banana, oil, sugar, eggs and vanilla.
  3. Add the flours, baking soda, baking powder, salt and cinnamon and chopped nuts (if using). Mix well, making sure you scrape the bottom and sides of the bowl as you're mixing.
  4. Pour the batter into the prepared pan. Mix together the sugar and cinnamon, and sprinkle over the batter. Bake for 60-75 minutes, until a toothpick inserted in the center comes out clean.

  5. Remove the bread from the oven and let it cool it in the pan for 15 minutes, then using a butter knife, loosen the edges, and turn it out of the pan onto a rack to cool completely.
  6. Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.

Recipe Notes

Don’t pack the flour in the measuring cup. Scoop it and level it off with a knife instead. I don't normally do this when baking, but the recipe highly recommends doing this because it does makes a difference in this recipe