Banana Bread

img_6870 As I’ve said before, baking is something that I’ve had a bit of a touch and go relationship with, yet I had always seemed to have some sort of draw to baked goods outside of cookies and cakes. Cue muffins, and then somehow it’s close relative the banana bread. I found this recipe from Refinery29, and as promised, it really was the best banana bread recipe. Ever.

The first time I made this bread, I had the unfortunate fortune of it being a snow day, meaning that not only did I have my own children at home to feed, I also had my two nieces, who bring along a hefty appetite, as well  as my husband Todd, who was working from home. That being said, my lovely banana bread did not last long. The first loaf was gone as soon as it was removed from the oven. I was able to salvage some of the second loaf from greedy hands with promises of a movie and more snow time. Next time, I’ll be sure to save my baking for a time when I have the house to myself!

For a novice baker such as myself, I found this recipe to be very straightforward and simple. I didn’t happen to have any walnuts on hand the first time I made it, and I didn’t feel at all as though it took away anything from the final product. I did however have cake flour on hand, and I highly recommend using it. It made for a wonderfully delicious fluffy bread that melted in my mouth. A wonderful treat for a cold and snowy day. Mmmmm banana bread. Must bake more soon :)



Banana Bread
Prep time
Cook time
Total time
  • 1 stick salted butter
  • ½ cup light-brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • ¾ cup toasted walnuts, roughly chopped (optional)
  • 3 large overripe bananas (or 4 medium)
  • 2 cups cake flour
  • ½ tbsp. coarse sugar (like cane or Demerara sugar) for topping
  1. Preheat the oven to 350°. Melt butter and mix together with sugars until well combined. Make sure no lumps remain.
  2. Crack in eggs, then add baking soda and vanilla. Mix well.
  3. Slice up bananas and add them to the mix. Next, add toasted walnuts (I omitted). Mix and mash your batter until it’s a thick, lumpy mixture. Lumps are good in this case.
  4. Add flour and mix until fully combined.
  5. Pour batter into 2 lightly greased loaf pans and sprinkle with coarse sugar before putting into oven.
  6. Bake for 45 minutes, checking at the end with a knife to make sure the batter is cooked through (the bananas will make the loaf slightly gooey inside after baking)
  7. Loaf is done when it is cooked through and dark golden brown on top with cracks in the top surface.

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  1. Sarah says

    Hey, I’m wondering if your “slice” the bananas or mash them? If slice, how thick of slices. I’ve never done it without mashing the bananas so I don’t want to mess it up. Thanks! Sarah

    • says

      Hi Sarah! It really depends on how ripe (or overripe) your banana is. I’ve made banana bread with bananas that were perfectly yellow by slicing them about 1/2″ thick and added to the batter. Then used a whisk or wooden spoon to mix and mash them around a little. If your banana is getting to the point where it is brown and overripe, you can simply just mash the banana out of the peel without slicing or cutting the banana at all! Hope this helps :)

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