We can’t avoid the obvious intro, y’all. Sing it with me. This bread is bananas. B-A-N-A-N-A-S!
But seriously, you guys. Banana bread is not a joking matter.
Oh, wait. It can be. Even better.
I love a homemade loaf of bread that allows you to cut “slices” that are 2 inches thick. Oh my gosh, stick that baby in the toaster oven & give it a pat of butter. Hallelujah.
Joanna Gaines boasts that it’s the perfect after school snack, & I’m not saying she’s wrong, but you know when banana bread saves my day? Breakfast. Why are toddler breakfasts hard for me? I fear I do it to myself, but it’s a hard meal for me. I try to menu plan at the beginning of each week, & while all the meals can stump me, breakfast is the one that surprises me because for me personally, the options are endless. When I go to a restaurant still serving breakfast, all of the sudden my decision making skills are out the window because everything looks so stinking delightful.
But my kids? Well once again, I fear I’ve created the issue. They just get bored. They are not so big on repetition when it comes to food unless you’re offering Chick Fil A or cheese sticks.
Enter banana bread. It’s fantastic for a few reasons:
- Not a lot of ingredients & most likely have them on hand already.
- Great way to use up ripe bananas, which we always have because my kids can’t decide if they like them or not.
- Makes your kitchen smell like a bakery. Or a monkey’s heaven. Either one.
- Excuse to top something with cream cheese.
- Pairs fantastically with hot tea or coffee.
So the recipe I use is from Joanna Gaines cookbook, Magnolia Table. But she has a similar recipe on her blog. I’m going with the cookbook version because that’s what I’ve used, & it’s newer so I’m assuming better!
1 stick salted butter, melted & cooled
1 C brown sugar (I used 3/4 C, & it was plenty!)
2 eggs, whisked
4-5 very ripe bananas, mashed
1 3/4 C flour
1 t baking soda
1/2 t salt
1 t vanilla
- Cream butter, sugar, vanilla. Add eggs & banana.
- She says to mix flour, baking soda, & salt in a separate bowl & then add it to the wet ingredients, but I really didn’t want to wash a second bowl, so I just mixed it all in the first bowl & called it good.
- Optional: If you want to add chopped walnuts or pecans or chocolate chips, now is your shining moment. I don’t add nuts because those are still a choking hazard for Jude, & I don’t add chocolate chips because I think it’s plenty sweet without them. But you live your life, sister.
- Grease or lay parchment paper in your pan. I like parchment paper because it makes me feel very professional. Joanna used an 8×8 pan & baked hers for 45-50 minutes. I used a loaf pan & baked mine for 1 hour.
- Sing yourself praises for being an excellent steward of your old bananas & enjoy a slice with a cup of hot coffee.