Banana Bread

Banana Bread. It was a staple of my childhood. I loved coming home from school to the smell of the fresh baked treat. Memories of gathering in the kitchen, with friends, and eating warm banana bread are clear in my memory. Sometimes it was zucchini bread–that’s a recipe I haven’t perfected yet but sure will share when I do.

For now I’m sharing the banana bread recipe I’ve been making for years. We always seem to have an abundance of extra ripe bananas around. Why is that? We all love bananas in our house but can never seem to eat them quick enough. So I’ve had plenty o f time to make a few adjustments to the recipe given to me from my mom. I hope you’ll give it a try.


  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1 tsp vanilla extract
  • 3 eggs
  • 3-4 overripe bananas
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream

Yields 2 loafs of Banana Bread. Preheat oven to 350. Grease and flour pan. You can use peanut butter to grease the pan. I’ve done it in a pinch when I don’t have butter. Its pretty delicious and gives a nice flavor to the outer portion of the bread. Mash your bananas. Combine all dry ingredients. Add eggs, vegetable oil, sour cream, vanilla, and bananas and mix until most of the lumps are out. Divide between 2 loaf pans. Bake for 30-40 minutes or until toothpick comes out clean. Bake time can vary depending on your oven. Let cool before removing from pan. Top with confectioners sugar if your sweet tooth is anything like mine. Try with a dab of butter, its divine. Enjoy!

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