Banana Bread

banana bread - Beth the BakerBanana bread is something pretty much everyone makes at one time or another due to the fact that EVERYONE at some point ends up with over ripe bananas that they throw into the freezer to “use later” so that they aren’t “wasting”.  Also, it is delicious.  Warm out of the over with butter… as a snack, dessert item.. it’s lovely as a breakfast treat.  I even know people who make french toast out of it.  Although not really a “bread” per se.. no yeast after all… it’s still a tasty snack.  You can also use the batter for muffins.

The last time I was making this,  I realized I didn’t have any eggs left and had to look up egg substitutions.  I knew applesauce was a substitution for egg (and oil) but I didn’t have any and I knew there were likely others. Did not know about flaxseed! Very good to know!  Since I was making banana bread, I went with a combo of banana and bit of vegetable oil.  Turned out great!  And if you substitute the butter and egg out for alternatives, this recipe is vegan!


  • 1 3/4 cup all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup butter, margarine or vegetable shortening
  • 2/3 cup sugar (I’ve used both white and brown)
  • 2 eggs, unbeaten (or egg substitute)
  • 1 cup mashed ripe bananas (2 or 3.. the riper the better)

Heat oven to 350°F.  Grease a loaf pan.  Mix all dry ingredients together (flour, baking powder and soda and salt).  Blend butter, sugar, and eggs until light and fluffy.  At low speed, beat in flour alternating with mashed bananas – blend just until smooth.  Turn into pan – bake for 60 minutes or until done.  Let cool in pan for 10 minutes.  Best to let cool overnight before slicing.

To “mix it up” you can add 1/2 cup of your favourite nuts, raisins (1 cup), dates, prunes, apricots or maybe even chocolate chips! Your call.. and enjoy!


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