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Banana Bread

May 12, 2009

I can take little credit for this recipe. It’s a family favorite, passed down from my grandmother via stained, dog-eared recipe card. It is absolutely delicious and I’ve been know to purchase double the bananas then I know can be eaten in a weeks time, hoping that at least three will make it to the dappled brown, incredibly sweet and mushy phase desired for the bread. There’s no added oil or butter, which is surely a coincidence–my grandmother wasn’t known for her low-fat or low-cal cooking and produced some pretty decadent treats in her day.

Be warned that this bread doesn’t usually last long. If I’m looking to ward off any resident munchers, I cool and slice the bread, sandwich parchment paper between each slice and freeze in a sealed plastic bag. Frozen slices defrost quickly, but I generally leave a slice or two on the counter overnight to be ready for the next morning. Toasted and smeared with a bit of peanut butter, this makes a most satisfying breakfast.

Whole wheat flour works beautifully here, and I usually substitute at least half for the white flour in the original recipe. In the loaf shown, I also added a half cup of raisins. Finely chopped dried pineapple works well too and looks gorgeous and jewel-like in the final, sliced and toasted product.

Without further introduction, here is…

Gran’s Banana Bread

1 cup sugar
2 eggs
3 large bananas
1/2 cup chopped nuts*
1 1/2 cup flour
1 tsp. baking soda dissolved in a little water

Preheat oven to 325 degrees. Beat eggs in a large bowl until light. Add sugar and beat again to combine. Mash bananas and add along with baking soda mixture. Sift in flour and stir in nuts. Bake in greased loaf pan for 50-60 minutes or until a toothpick inserted in the center of loaf comes out clean.

a couple of sliced, one already nibbled

2 Comments leave one →
  1. Conor permalink
    March 31, 2011 4:00 pm

    My belly says cheers! Alison just made this and it was awesome.


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