Banana Bread

Banana bread reminds me of Sunday mornings when my siblings and I would wake up early to create a feast for Mom and Dad. What reminds you of home ?

Sign by Husband

Prep: 30 minutes
Bake: 40-45 minutes        
Oven: 350°F                         
Yield: 2 loaves


  • 2 cups unbleached all-purpose flour (or half whole wheat flour)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 beaten large eggs
  • 2 cups mashed bananas (~6 medium or 4 large, I may have ended up using 6 large...)
  • 3/4 cup granulated sugar
  • ½ cup cococnut oil
  1. Grease bottom and ½ inch up sides of two 7 ½ x 3 ½ x 2 inch loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in center of dry mixture; set aside.
  2. In a medium bowl, combine eggs, bananas, sugar, and oil. Add wet mixture all at once to dry mixture. Stir until moistened (batter should be lumpy, don’t over mix!). Spoon batter into prepared pans.
  3. Bake in 350°F oven for 40-45 minutes. Wooden toothpick inserted near the center should come out clean. If bread needs more time but is starting to brown on top too much, coven the top loosely with foil for the last 15 minutes of baking.
  4. Cool in pan on a wire rack for 10 minutes prior to handling. Then, remove from pan and cool completely on wire rack. Wrap and store overnight before slicing.
To make Coconut Banana Bread, add in a cup of unsweetened shredded coconut!


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