WFMW: Banana Bread


So I’ve been staring at eight bananas all week that have been turning blacker by the minute. I could have peeled them and frozen them, but I already have a stockpile of about ten frozen bananas (they’re perfect for smoothies, by the way).

So I began searching for banana bread recipes. First I tried my recipe binder (tried & true favorites), but couldn’t find anything that appealed to me. So I searched the internet, finally coming across The Fresh Loaf.  I found a couple of recipes on there, compared and contrasted them, and found that they’d use up my stuff, namely eight bananas and an 8 oz. cup of plain yogurt Little Sis opened thinking it was vanilla yogurt.

Little Sis and I rolled up our sleeves and got to work.

I tripled this recipe, added the yogurt and a splash of vanilla. I divided the batter into 4 mini loaves and one regular-sized loaf. The mini loaves were done in about 23 minutes, and the loaf was done about 20 minutes later.

We sliced the large loaf for an after-school snack, and I wrapped and froze the mini-loaves. I would’ve saved one to take over to Mom, but apparently bananas are toxic to those with kidney failure. Who knew?

For more great ideas, check out Rocks in My Dryer.


Banana Bread (courtesy The Fresh Loaf)
Makes 1 full-sized loaf or 2 small loaves

Preheat the oven to 350.

In one bowl, combine:

1/2 stick (4-5 tablespoons) butter, softened
2 eggs
2 or 3 very ripe bananas
2/3 cup sugar

Use a potato masher, fork, or spoon to squish the banana and mix the ingredients together. It is alright for there to be small (1 centimeter) chunks of banana in the batter, but you want most of the banana to be reduced to mush.

In another bowl, combine:

1 1/3 cup all-purpose unbleached flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon (optional)

Combine the wet and dry ingredients and mix until the ingredients are blended together.

If you like, stir in additional ingredients here, such as chopped walnuts or pecans, dried cherries or apricots, or chocolate chips. A handful (about a half a cup) is about right.

Pour the dough into greased baking pans and bake until a toothpick inserted in the center comes out clean. Small loaves take around 30 minutes, a normal-sized loaf takes around 50 minutes.

Remove from the oven. This bread is great warm, but it is excellent cold too.

After they have cooled for 5 or 10 minutes the loaves can be removed from the pan to cool. Once they are cool they can be individually wrapped and frozen.



About Kathleen

Kathleen Heuer is a serial arts advocate and volunteer. She is the mom of two beautiful girls, wife to a brilliant nuclear engineer, and referee between her golden retriever and her hissy 18-year-old cat. For more, go to
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3 Responses to WFMW: Banana Bread

  1. Nessie says:

    Hey Great Timing! I’m just about ready to start all that holiday baking. This recipe sounds like it would be a wonderful little gift.

  2. Jerri says:

    I just love banana bread!

  3. Audra Krell says:

    Fantastic pictures! The bread looks great and your little girl is so cute. Great use for bananas that seem to turn over night…thanks for this post. Blessings to you this Christmas!

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