Tuesday, June 14, 2011


My family gets excited when they see that our stash of bananas have turned brown and mushy, because they know they'll soon be snacking on freshly baked banana bread.  I came across this recipe many years ago on one of my favorite sites, Allrecipes, and over the years have tweaked it a dozen different ways.  This recipe is fool-proof and so versatile.  In the past I've added in ground flax seed (which makes for a super moist loaf of bread!), chopped walnuts, chopped pecans, chocolate chips, and even cinnamon chips.  Most recently I've experimented with using McCormick French Vanilla extract (delicious!) and substituting whole wheat flour for half of the all purpose flour.  I've made it in a single large loaf, two smaller loaves, and in every variety of Bundt pan I own.  Any way you slice it, this is a great recipe!

Banana Bread
adapted from Allrecipes


  • 1 1/2 cups white sugar
  • 1/2 cup butter, softened
  • 3 bananas, mashed
  • 2 eggs
  • 2 cups all-purpose flour (half white, half wheat flour is a good alternative)
  • 1/2 teaspoon baking soda
  • 1/3 cup sour milk (1/2 tsp lemon juice + milk to equal 1/3 cup)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • optional add-ins: 1/4 ground flax seed, 1/2 cup chopped nuts, 1/2 cup chocolate chips


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan or Bundt pan.
  2. Combine sugar, butter, bananas, eggs, flour, baking soda, milk, salt, vanilla extract, and any optional add-ins in a large mixing bowl; beat well. Pour batter into prepared pan.
  3. Bake in a preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.


  1. How timely! I have 10(!) frozen brown bananas in my freezer. Need.to.make.this!

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