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Banana Bread

There are so many renditions of banana bread, but this is the one I’ve perfected over the years. It’s amazing that you really don’t need much more then flour, eggs, a little sugar and the bananas! They are the star of the show, and provide most of the flavor (also a great way to use up some of those bananas that have been sitting in the freezer). I have been known to add chocolate chips — it doesn’t take a lot of persuasion.

I know, in the summer it’s unthinkable to turn the oven on in the middle of the day. I get around this by baking at night, but if you want to wait to make this, tuck it away in your recipe book for the cooler months. It will be good then too.

  • 4 mashed bananas
  • 2 eggs, beaten
  • 2 cups all-purpose flour (I’ve also used whole wheat flour, which works fine, but just makes the bread a little dense)
  • 1/2 cup sugar (I use sugar in the raw)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • options: 1/2 cup chopped walnuts or chocolate chips (or combination)

Preheat the oven to 350 degrees. Stir the bananas and eggs together in a large bowl. Add the sugar and mix thoroughly. Combine the flour, salt and soda in a separate bowl. Stir to combine, and then add the dry mixture to the large bowl. Stir everything together, and add the chocolate and/or walnuts last. Grease a bread loaf pan (or line with parchment paper) and bake for about 50-60 minutes. Test with a toothpick to make sure it has baked all the way through.

make one loaf
p.s. I often double the batch, and freeze a loaf.

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