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Friday, February 21, 2014

Warm Banana Bread Evokes Memories

Banana bread is a taste that transports me immediately back to early childhood. It is my first and strongest taste memory; banana  bread baking also ranks as the first thing I can remember smelling. That smell meant Mom was in the kitchen for us.

The many loaves of banana bread that I have made in the ensuing decades vary with the quality of the ingredients and whether or not I can let it completely bake thru before I have to harvest its delectableness and eat it while it's still hot enough to burn my fingers and melt the butter I slather on it.

If you wants nuts, of any kind, in your bread have at it. They get added at the end with the last of the dry ingredients and I think they distribute better if you dredge them in flour first before you drop them into the mix. And don't use the mixer anymore unless chopping them smaller is ok with you.

So, in the interest of sharing so you can bake your own loaves of deliciousness, I present you with my go-to-recipe for Banana Bread.

Preheat oven to 350 F and grease or spray a loaf pan or about a dozen muffin cups. Set aside.

In a big bowl, cream 2/3 cup unsalted butter at room temp with 1 cup of sugar (brown, white or a mix), one egg, one teaspoon vanilla, and three to four sliced or mushed bananas.

In another smaller bowl mix 1-1/2 cups flour, one teaspoon baking POWDER, 1/2 tsp salt, one Tablespoon cinnamon (less if you are inclined or leave it out altogether but I like its flavor addition since I don't use nuts). Stir that together and add it to the mix a third at a time, nuts with the last third, incorporating fully each addition. Scrape the sides of the bowl frequently when using a mixer.

Plop mix into loaf pan or muffin cups, filling cups about 3/4 full.
Bake until pick inserted all the way to the bottom comes back clean.

Baking Times
Muffins 15-20  mins.
Loaf pan takes nearer to an hour.

I spin everything I bake 180 degrees approx halfway thru the cooking time because even with a decent convection oven, the front and back of the appliance cook at different temps and speeds.

We may have cooked a half dozen loaves during this last cold spell but I am not admitting to anything other than loving banana bread and enjoying its evocative nature this winter.

Happy Eating, may your bananas ripen just the way you like them to.

I'm linking up with Linda at Natural Suburbia's Creative Friday. Have a lovely weekend.


  1. Oh if only it was as easy as me phoning and saying pop the kettle on darl I am on my way over. Mmmm that sure does sound delish!


  2. Banana bread brings back childhood memories for me too! So yummy. xoxo

  3. Yummy. Thanks for the recipe. Warm Banana Bread is perfect for these cold days. Yesterday, I was eyeing my banana's thinking I needed to make some bread. I'll surely try your recipe.