Foodie Friday: Banana Bread

I can now successfully make Banana Bread

You don’t eat banana’s they start to look gross so you throw them in the freezer and find them a few months later still looking gross. This is a common problem I know.

Never again!

I want to buy bananas and let them go ripe so I can make this simple recipe again. So moist, soft, delicious and totally yummy.


  • 3 or 4 ripe bananas, smashed
  • 1/3 cup melted butter
  • 1 cup sugar (can easily reduce to 3/4 cup)
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour


  1. Preheat oven to 350 degrees
  2. Take a wooden spoon and mix/mash (have some fun and squish out those ripe bananas, I used four because I had a few lying around) Add in butter and continue to mix in a large bowl
  3. Stir in required sugar, egg and vanilla
  4. Original recipe says ‘sprinkle’ in baking soda and the ‘pinch’ of salt in. Whoever came up with this type of measuring system needs to try some of my baking failures. Anyways, I basically just shook the salt shaker and baking soda box a few times and hoped for the best.
  5. Lastly, add in the flour to the mix and stir well.
  6. Put mixture into your loaf pan, I don’t think size really matters I split the mixture between two tinfoil loaf pans.
  7. Bake for an hour, optional to cool on rack
  8. Hide from your husband and try not to eat it too fast. Also freezes well.



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