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banana bread

Banana Bread

What better way to use those bananas that have started to turn brown(er) than to make banana bread. This recipe is quick and easy to make. You'll probably notice that this recipe doesn't use as much sugar because I typically use bananas that are about 40% - 50% brown and slightly soft, e.g., over-ripe. Why? Because the browning of bananas is a sign of of the starch converting to sugar = sweeter tasting bananas = less sugar needed in your recipe. (But, bananas that have turned completely brown and mushy are inedible and should be tossed out.)

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Prep time: 10 minutes
Cook time: 50 minutes - 1 hour
Servings: 1 loaf


3 or 4 over-ripe bananas, mashed
1/3 cup butter, softened
1/2 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda


Pinch of salt
3/4 cup whole wheat flour
3/4 cup unbleached all-purpose flour
Chopped walnuts (optional)
Chocolate chips (optional)


Preheat oven to 350 degrees F.

With a wooden spoon, cream butter and sugar together in a large bowl. Add the egg, vanilla and bananas. In a separate bowl, sift together both flours, baking soda and salt. Add the flour into the banana mixture and combine until thoroughly mixed. If you choose, you can fold in the chopped walnuts and/or chocolate chips

Pour mixture in a buttered 4 x 8 loaf pan. Bake for approximately 50 minutes or, until toothpick/fork inserted in the middle comes out clean. Cool on a rack for about 20 minutes. Remove from pan, slice and serve.

Recipe for courtesy of simplyrecipes.com.