Banana Bread

Jan 18

Banana Bread

While cooking is certainly a new thing for me, baking is really where I shine.  I think this is probably the case because I live on sweets….no, really, I’m known to eat ice cream, cookies, etc for breakfast, lunch and dinner on a very regular basis.  It is a miracle (with a small amount of will power) that I don’t weigh 500 pounds.  Anyway, I have made the effort to bake over the past few years mostly because I enjoy the finished product more, so I’m a bit better at it – even taking into account that I bake at high altitude which kind of changes everything.

About four years ago I decided to delve into the world of quick breads – specifically banana bread, because I never got around to trying any others.  Since I have been able to practice this recipe so many times, it is not only AMAZING, but it is kind of my calling card and was, for a long time, the only thing I could really make well.  I hope you love this recipe as much as I do.


  • Lightly grease an 8-9 inch loaf pan; I use the Pam Baking Spray which I think just adds to the buttery taste, but regular non-stick spray is fine too.
  • Place the bananas in a bowl to mash them; continue whisking until there are no chunks.  I don’t use a mixer, but you can if you want – use a mixer fitted with a paddle or whisk and whip them for 2-3 minutes.

  • Add the sugar to the banana mixture and whisk for another 2-3 minutes until smooth.
  • In a separate bowl, mix the flour, salt, and baking soda.  Mix well with a whisk.
  • Add the butter, eggs, and vanilla to the banana mixture, beating well and scraping down the sides after each addition.
  • Add the flour, salt, and baking soda mix to the wet ingredients; when combining, scrape down the sides after each addition.
  • Place in the loaf pan (don’t fill it too full, as bread obviously rises) and bake until golden brown and firm in the center, about 50-60 minutes.

  • Once removed from the oven, I sprinkle cinnamon and pumpkin spice on top.  Set the loaf pan aside to cool for 10-15 minutes, then invert onto a rack.

  • Wrap and store at room temperature up to three days or freeze up to 2 months….but why would you want to wait that long to enjoy such an amazing treat?!

** Note: For those living at high altitude like myself, I would reduce the sugar by about 10% and increase the flour by 10-15% so that your bread bakes and rises properly.  It isn’t an exact science (for me) but seems to work really well.

Printer Friendly PDF: Banana Bread

This recipe is a modified version of a Todd English Recipe.


Leave a Reply

Your email address will not be published. Required fields are marked *