Too Good Banana Bread

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What do you do when you realize that you forgot to eat all the bananas you bought last weekend and they're about 3 seconds from Fruit Fly City?  You make banana bread. Duh.  And then you try not to eat the entire loaf all by yourself.  I'm currently losing that battle.  

My friend Kristin's mom makes the best banana bread.  She uses the recipe that her mother used when she was a kid.  I'm sure she wouldn't be thrilled if she found out that I shared it on the internet, so I've made a few adjustments and said a little prayer that she doesn't find out.  If you are on the gluten free train like most people these days, you can also substitute an all purpose gluten free flour.  This one works well, I've tried it. 

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Banana Bread


  • 3 ripe bananas
  • 3/4 cup sugar
  • pinch of salt
  • 1 egg
  • 1/4 cup vegetable oil or butter
  • 1 tsp. baking soda combined with 1 tbsp. water
  • 2 cups flour
  • 1 tsp. vanilla extract
  • 1/2 cup chopped pecans or walnuts (optional) 

Preheat oven to 350.  Grease a loaf pan (if it's not nonstick).  Combine all ingredients with a mixer on low speed until smooth.  Bake for 45 minutes or until a knife inserted in center comes out clean. (My oven is slow, so mine usually takes about 50 minutes.) 

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