for cookies and for kale

eating well to live well

Banana Tea Bread


Everyone has their favorite banana bread recipe. For as long as I can remember, my mom has made the banana tea bread from The Loaves & Fishes Cookbook. It’s moist, fluffy, incredibly simple and hard to beat. I have since experimented with other health-ified versions (I especially like this one) but as far as desserts go, it’s hard to argue with sugar. I made a few modifications from the original to give it a little nutritional value. The changes are basically undetectable (success!). Even my mom couldn’t tell a difference. The result is the same dense loaf with a slightly less incapacitating sugar hangover. Sounds good to me.

Banana Tea Bread (adapted from The Loaves & Fishes Cookbook)


2 eggs

1/2 c. safflower oil

3/4 c. sugar

1 tsp. vanilla

3 ripe bananas, mashed

3/4 c. whole wheat pastry flour

1/2 c. all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

1/2 c. pecans, roughly chopped (walnuts work, too)


  • Combine eggs, oil, sugar and vanilla and beat with an electric mixer on medium speed for 3 minutes, until smooth and creamy
  • Add mashed bananas and mix well
  • Add flours, baking soda, salt and mix on medium speed for one minute
  • Add chopped nuts and combine
  • Pour into greased loaf pan and bake for ~50 minutes at 350 degrees, until toothpick inserted into center of loaf comes out clean.

Author: For Cookies and For Kale

I'm a 2nd year college student studying french and medicine. I like biking, chocolate and greens. Lots and lots of greens. Here is my blog.

3 thoughts on “Banana Tea Bread

  1. boooookmarked jules. so far, so good!

  2. This is a great banana bread recipe! Thanks, Julia.

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