Food From Home

Cooking at home for fun, health and frugality!

Bonkers for Banana Bread

on March 2, 2016


In our house something strange happens to bananas. We buy them and people eat them… except they stop when there are 2 or 3 left every time. The bananas just sit there getting browner and sadder waiting for something to happen to them. Monsters!  Those poor bananas. I have to save them from the trash by putting them in banana bread.
It took me awhile to notice that the banana consumption pattern was no accident. Hagbard loves banana bread. Brown bananas make the best banana bread. This is a plot to get banana bread!
This week 6 bananas were left to get brown so I set out to make 2 loaves. Clever fiend!
My trusty basic banana bread recipe is from the Better Homes and Gardens New Cookbook published in 1996. That is the year I graduated college and this was the second cookbook I ever owned. I have tried other banana bread recipes but this is Hagbard’s favorite.
This is quick and easy to mix up but takes 40-50 minutes to bake. Your house will smell great about 20 minutes in!
I used half all purpose flour and half whole wheat flour. I put in 1/2 tsp lemon juice instead of the optional lemon peel. Hagbard hates nuts in banana bread so no nuts in my loaves.

Banana Bread
1 1/2 c all purpose flour
1 1/2 tsp baking powder
1/8 tsp salt
1/4 tsp baking soda
1/4 tsp cinnamon
1 egg
1 c mashed banana (3 medium)
3/4 c sugar
1/4 c cooking oil
1 tsp finely shredded lemon peel or 1/2 tsp lemon juice (optional)
1/2 chopped walnuts or pecans (optional)

Preheat oven to 350° F. Grease the bottom and 1/2″ up the sides of an 8″x4″x2″ loaf pan. (I use cooking spray for this.)
In a medium bowl combine flour, salt, baking powder, baking soda, and cinnamon. Set aside.
In another bowl combine egg, mashed banana, sugar, cooking oil, and lemon peel/juice.
Add banana mixture to flour mixture and stir until just moistened. Fold in nuts.
Spoon batter into prepared loaf pan. Bake 40-50 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on wire rack completely. Wrap and store overnight before slicing. Makes 1 loaf.


As you can see your banana bread will crack on top and be a medium brown when done. You will want to eat it right away. Don’t do it man! Seriously, let the banana bread cool down and sit several hours or overnight before cutting it. It is hard to wait but it is even better if you do that.
When I make two loaves like this I usually put one in the freezer after it cools. When we want it I just thaw it at room temperature and it is good to go. This time Hagbard is taking a loaf to share at work. He’ll probably share it.
We enjoy eating our slice of banana bread plain, with butter, with honey or even spread with some peanut butter. I saw an idea once for a banana bread sandwich with peanut butter and bacon but that is going too bonkers for me. If you are a bacon lover you might try it though.

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