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Dosed Banana Bread

75 Minutes

About 10 (10mg Doses)


Dosed Banana Bread


  1. Preheat the oven to 350°F.

  2. Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.

  3. Place the mashed bananas, canola oil, granulated sugar, brown sugar, eggs, Lingua™ or Oil Barrel™, and vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.

  4. Add the flour, cinnamon, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.

  5. Pour the batter into the prepared loaf pan.

  6. Bake the bread on middle rack of oven until a toothpick inserted in the center comes out clean, 55-65 minutes.

  7. Check to see that bread is done. Remove from oven or add time as needed.

  8. Allow the bread to rest in the pan for 10 minutes, then release from the pan onto a cooling rack. Allow to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top bag at room temperature for 1 day, in the refrigerator for 4 days, or in the freezer for up to 3 months.

Nutrition Facts

SODIUM 250mg
FAT 9g


  • nonstick cooking spray

  • 2 bananas (large, very ripe, well mashed)

  • 1/3 cup canola oil

  • 1/2 cup granulated sugar

  • 1/4 cup light brown sugar (packed)

  • 2 large eggs

  • 1/2 teaspoon vanilla extract

  • 1 1/2 cups all purpose flour

  • 1 teaspoon cinnamon

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1.5ml of Lingua™ or .10ml Oil Barrel™

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