Banana Bread That Rocks Your World

I love banana bread - it’s pretty much cake you’re allowed to eat for breakfast. As an avid fan of both cake and breakfast, this combo really floats my boat.

That being said, leftover bananas have become my favorite pantry item, earning all of my praise in recent weeks. I find January and February to be so…morose. Just kinda “bleh” without anything really exciting to jazz up the day. But banana bread stands is the perfect example of turning “oh darn” situations into amazing experiences. Instead of looking at “too ripe” food as a burden, banana bread uses the situation as an opportunity to bring some happiness to the dead of winter.

See also: Blueberry buckle cake

After weeks of practicing and Pinteresting (and eating) I’ve decided upon my banana bread recipe, perfect for turning an ordinary morning into a lovely start to the day.


3 ripe bananas

1.5 cups all purpose flour

1/3 cup butter

2/3 cup brown sugar

1 egg

1.5 tsp vanilla extract

2 tsp cinnamon

1 tsp baking soda

1/2 tsp baking powder

Pinch of salt

*Optional but highly recommended: top with chocolate chips—fold more chocolate chips into the dough if you’re really feeling festive

The great thing about this bread is that you simply mix the goods together and plop the dish in the oven. Bake time is about 40 to 45 minutes, so you have time to meal prep something else in the meantime. How convenient, yes?

Preheat your oven to 350 degrees, then get mixing.

Sift the dry ingredients in one bowl: flour, salt, baking soda, baking powder, and cinnamon.

In a separate bowl, mix the brown sugar and the butter—it helps to soften the butter in the microwave first. The sugar should be fully dissolved.

To the butter and sugar combo, add in the (beaten) egg and vanilla.

Mash up your three bananas (the stars of the show!!) and add to the other wet ingredients.

Then, begin adding the dry ingredients to the party bowl (aka the bowl with the bananas). Don’t dump all the flour in at one time—you don’t wanna freak the other ingredients out! Mix thoroughly.

If you’re feeling fancy and going for the chocolate chips, this is the time—this is your moment! Add those beauties to the mix. You could also add walnuts or blueberries to fit the breakfast vibe you’re going for.

Pour the final mixture into your buttered loaf pan (4x8 will do the trick) and turn on your timer! You’re 45 minutes away from banana bread heaven.

See also: Pumpkin bars for all seasons

Depending on your oven’s obedience level (mine runs notoriously too hot), your cook time may be a little different. Use the knife test to see if you bread is ready ever so often after you’ve reached the 35 minute mark. Once a clean knife gives you the go-ahead, take your bread out of the oven, stat. You’ve got feasting to do.

Happy baking, friends!


FoodLily MoeComment