Bread and A Banana… Or {Banana Bread}

by zesty on May 6, 2011 · 4 comments

The end of the week is here! This week flew by, hard to believe we are in May already. Guess what I just remembered last night? It is mother’s day on Sunday.  Opps sorry Mrs. Cooking – I will get on it as soon as possible and surprise you for Sunday. I have a couple of ideas in mind so it will just be a matter of execution
on Saturday.

As for this sudden craving I had… banana bread. I had some lonely looking bananas hanging in the freezer that were just aching to be warmed up and cooked. What better way to use up bananas with on of my favorite breads in the whole world. Moist, tender, soft, fluffy banana bread! Give this recipe a try if you have a craving like I did and I am pretty confident you will not be disappointed.




Today, I thought I would share with you my take of a classic bread – Banana Bread! One of my all-time favorite loafs and a great way to use ripened bananas.

Every now and again I feel the need to add some nuts to my Banana Bread recipe for a different texture and flavor combination. With this loaf I chose the “Walnut”.


  • 2 Cups all-purpose flour
  • 1 Tsp. baking soda
  • 1/4 Tsp. salt
  • 1/2 Cup butter
  • 1 Cup white sugar
  • 2 Eggs, beaten
  • 4 Mashed overripe bananas
  • 1/4 Cup walnuts


  1. Preheat Oven to 350°.
  2. Lightly grease a 9×5 inch loaf pan.
  3. In a large bowl, cream together butter and white sugar.
  4. In a separate bowl, combine flour, baking soda and salt.
  5. Stir in eggs and mashed bananas until well blended, then toss in the walnuts.
  6. Stir banana mixture into flour mixture; stir just to moisten.
  7. Pour batter into prepared loaf pan.
  8. Bake at 350 for 55-60 minutes until a toothpick inserted into center of the loaf comes out clean.
  9. Let bread cool in pan for a bit, then flip it out onto a wire rack.


  10. ENJOY!

Zesty Tip: When bananas are on their last leg on your counter, a great place to store them for either smoothies or baking is in the freezer. They freeze very well and it will help prolong their useful life.

I hope you get some time in the near future to try this banana bread. As I mentioned earlier, it is one of my favorite loafs to make and eat. A slight problem is that I tend to eat the whole loaf. I especially love the two end pieces. Do you like the end pieces?

Weekend is upon us… any big plans for you? I hope you have fun with whatever you choose to do and I will see you back here on Monday!

Oh, one last thing, if you haven’t checked out our recipe e-book yet, you can download it here for free.

Take care


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{ 4 comments… read them below or add one }

1 Mary (What's Cookin' with Mary)

I’ve made your banana bread recipe at least 10 times. I use whole wheat pastry flour and earth balance and add choc chips and nuts. Great recipe! Here’s the pictures I took of them:

Happy Friday!


2 alicia

I adore the end pieces of any and all breads….I have been freezing bananas for years – it makes banana bread and smoothies so much easier….and banana soft-serve. Just blend a banana with a little milk for a smooth and cool treat.

Your bread looks delicious!


3 (what runs) Lori

I LOVE the end pieces and the crust of homemade bread- banana or zucchini, pumpkin, regular. Love it all. This is definitely a decadent bread of bananas. ;)


4 Liz

Great recipe! I am intrigued about freezing bananas – I have never done this before! How do you do it (in the peel?) and how do you thaw them for use?


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