Banana Bread

Yield: 1 loaf

requires 9in x 5in x 3in loaf pan. You can use whatever oven safe pan you have, it just won’t be a loaf shaped bread anymore. Double recipe if using a bundt pan


  • 1 cup granulated sugar
  • 1 stick (8 tablespoons) butter, room temp
  • 2 large eggs
  • 3 ripe (or way over ripe) bananas
  • 1 tablespoon milk
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt


Preheat oven to 325 degrees F. Butter or grease the 9in x 5in x 3in loaf pan (or whatever pan you’re using).

Mix together the 1 cup of sugar with the 1 stick of butter until smooth. Add the 2 large eggs one at a time.

Peel and mash the 3 bananas in a small bowl using a fork. Mix in the 1 tablespoon of milk and 1 teaspoon of cinnamon into the banana mash.

Mix together, in another separate bowl, the 2 cups of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt.

Mix the banana mixture into the sugar/butter mixture and stir until combined. Finally mix in the dry/flour mixture just until the flour mixes in.

Pour final mixture into your prepped pan and bake for 1 hour or until a dry toothpick stuck into the center of the loaf pulls out clean. Allow the loaf to cool in the pan for 15 minutes before removing by flipping the loaf over onto a cooling rack or plate.

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