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KM Banana bread.jpg
KM Banana bread sliced.jpg

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 with a bit left over for a mini loaf.


3 1/2 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

1/4 tsp cinnamon

1/2 c chopped pecans or walnuts (optional)

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


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


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


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 your prepared pan.


Crumb Topping

In a bowl, combine the softened butter, brown sugar and flour. Mix with a fork until crumbly. Sprinkle generously over the top.


Fill pan 3/4 full and bake at 340 degrees Fahrenheit 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 from getting too dark. Let cool on rack for 10 minutes before removing from pan. Remember to remove the waxed paper from the bottom. Slice warm or let cool.

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