Sunday, April 15, 2012

Sunday Servings: Banana Bread

Baking has not been a priority in the first week of job hunting and settling in. So since I have nothing new to offer, I figure this week's Sunday Serving needs to be something simple and easy, but of course yummy, to bring up loads of memories for just about all of us.

So for your taste buds' pleasure a super-simple banana bread recipe to get everyone salivating because their are few things better than the smell of fresh baked banana bread.

Banana Bread:


  • 3 small or 2 medium-sized over-ripe bananas (I typically put bananas in the freezer for a few days prior. It's important to not use fresh bananas because it's more difficult to get the right batter consistency.)
  • 2 cups of all-purpose flour or whole wheat flour (I like to use whole wheat flour or nutty flours in fruit breads
  • 1 cup of sugar
  • 2 eggs
  • 1 teaspoon of baking powder 
  • 1 cup of butter or margarine
  • 1/2 cup of chopped nuts (Optional. I'm not a huge fan of nuts in bread, but many people are so it's up to you. Walnut or macadamia nut would both go well with this recipe.)


  1. Soften butter (do not melt) and mix with sugar. 
  2. Add eggs and bananas. Mash bananas into the mixture. Then add the flour and baking powder. Mix well. Spoon mixture into greased loaf pan.
  3. Bake loaf in a preheated oven at 350°F (175°C) for 45 minutes to an hour. Test with a fork to be sure that it has baked all the way through. Top should be golden brown. Allow to cool for ten minutes before serving.

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