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This banana bread, using Khorasan White all-purpose Flour is light in texture, full of flavor and includes a crispy topping, adding a bit of crunch along with the softness of the bread.

We love this recipe for the flavor and look of this banana bread.

Makes one 4.5 x 8.5 inch pan loaf. Fill pan 3/4 full. When baking, tent the bread with foil the first 30 minutes to prevent the bread getting too dark.


3 ½  ripe bananas, mashed
1/2 c. vegetable oil
1 c. granulated sugar
2 eggs
4 1/2 tsp. lemon juice (juice of 1/2 lemon)

1 tsp vanilla

2 c. Khorasan White all-purpose Flour
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

¼ tsp cinnamon

1/2 c. chopped pecans or walnuts

Crumb Topping:
1/3 c. softened butter, (NOT melted, just softened)
1/3 c. light brown sugar
2/3 c. flour


Preheat oven to 340 degrees. Line the bottom of 4 1/2" x 8 1/2" loaf pan with waxed paper. Additionally, spray pan with paper bottoms with nonstick baking spray. Set pan aside.


Wet Ingredients

In mixing bowl combine mashed bananas, eggs, oil, sugar, vanilla and lemon juice. Set aside.


Dry Ingredients

In another mixing bowl, combine the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture. Stir until batter is combined. Lastly, stir in the chopped nuts. Evenly pour the batter into the prepared pans.


Crumb Topping

For the crumb topping: In a bowl, combined the softened butter, brown sugar and flour. Mix with a fork until crumbly. Sprinkle over the batter of each loaf.


Bake at 340 degrees for 50-55 minutes or until toothpick inserted comes out clean and free of crumbs. Tent the bread with foil the first 30 minutes to prevent the bread getting too dark. Let cool on rack for 10 minutes before removing from pans. Remember to remove the waxed paper from the bottoms. Slice warm or let cool.

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