Tuesday, March 8, 2011

Banana Bread

Lately we have been ending up with bananas at the end of the week.

It makes sense that I would soon be Googling banana bread recipes.

This is the one I landed on. It appealed to me because it uses few ingredients, lots of bananas and nothing I didn't already have in the kitchen. Also, my wife hates nuts and this recipe doesn't call for them. Its nice not to have to wonder how the exclusion of nuts is going to affect the texture.

Banana Bread

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed, overripe bananas (I actually just use however many bananas are left at the end of the week)

Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt.

In a separate bowl, cream together butter and brown sugar.

Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.

Let bread cool in pan for 10 minutes, then turn out onto a wire rack.



  1. I just did a mash up of your recipe and an America's Test Kitchen recipe and the results were delicious!

  2. Hey Alexis! Mash-up indeed, appropriate :)