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Banana Bread

This stuff rocks!

I can't think of a better aroma in the house than Banana Bread. I think one of us actually hid bananas until they were too ripe to eat. Instead, they were vanquished to become banana bread.

The secret...

This bread was designed to travel directly from oven to mouth, do collect butter, but don't bother with anything else.

Cooking tips

I'd personally avoid the Cooking Tips part of the recipe, but I'm not well known for my "let's give it a go" sense of spirit.

1 cup    Sugar  
2   Eggs (large or jumbo)  
1/3 cup    Water  
1 tsp    Baking soda  
1 tsp    Baking powder  
1/3 cup    Butter, softened  
1 ½ cups    Mashed ripe bananas  
1 2/3 cup    Flour  
½ tsp    Salt  
½ tsp    Chopped nuts  
1 Heat oven to 350°.
2 Grease bottom only of a loaf pan, 8½ x 4½ x 2½, or 9 x 5 x 3 inches.
3 Mix sugar and butter in 2½ quart bowl.
4 Stir in eggs until blended.
5 Add bananas and water; beat 30 seconds.
6 Stir in remaining ingredients (except nuts) until just moistened, and then stir in nuts.
7 Pour into pan. Bake until toothpick comes out clean (8 inch loaf = 1¼ hours; 9 inch loaf = 55 to 60 minutes).
8 Cool 5 minutes. Loosen sides of loaf from pan; remove. Cool completely before slicing.
 Cooking Tips
NOTE: I had only 2/3 cup of bananas, so I added dried cranberries to make up the 1½ cups. Wrap tightly and refrigerate before slicing--its easier that way.