It’s rare, but every now and then we have bananas that start to get overripe, and what better to make with them than banana bread? My boys would eat banana bread for breakfast, lunch, and dinner if I let them, so no worries about it not getting eaten here.
I only really like banana bread when it is fresh out of the oven, and will occasionally eat it the next day or two. We tend to eat it as a dessert or snack when it is first made, and then for breakfast until it is gone.
We have tried a few ways to make banana bread, but always end up going back to the same recipe that I got from my aunt, Shawn. She always loads hers up with cinnamon, which is what we prefer as well. We made it once without much cinnamon and it didn’t have as much flavor. I’ve also seen recipes with chocolate chips which, while it was yummy, added more sugar than we need since there is already a lot in the recipe.
As soon as we have bananas that start to get spotty the boys ask if we can save them to make banana bread. They both know that we need three, and will make sure to count them out properly before eating another to make sure there are enough.
Both of the boys also like to help make the banana bread. There are quite a few ingredients that have to be dumped into the stand mixer so they can easily help. I have them get their stools from the bathroom and then take turns pouring or dumping things in the mixer and turning it on. The only thing I usually do is the bananas just because they are squishy and messy.
I find using the stand mixer is the easiest way to make banana bread, but you can make it with an electric hand mixer or stir by hand. It’s quite a bit of stirring, but it gives a great arm workout!!
Start by preheating the oven to 350F and lightly greasing a loaf pan. Then use a mixer to combine the butter and sugar.
Add in the eggs and stir until it’s well blended.
Stir in the bananas and water and beat for at least 30 seconds or until the bananas are well combined.
Slowly add the flour, baking soda, baking powder, and cinnamon. Continue to mix until there are no more lumps, scraping the sides of the bowl as necessary.
Pour the bread batter into your prepared loaf pan and bake for about 70 minutes, or until a toothpick comes out clean.
Let the bread cool for about 20-30 minutes, then serve warm with a bit of butter, if desired. Cover and keep at room temperature for a few days.
- 1 cup sugar
- 1/3 cup butter melted
- 2 eggs
- 2 bananas overripe, smashed
- 1/3 cup water
- 1 2/3 cup flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- Cinnamon to taste
Preheat oven to 350
Grease loaf pan
Mix sugar and butter in bowl
Stir in eggs until well blended
Add bananas and water, then beat for 30 seconds
Stir in remaining ingredients
Pour into loaf pan
Bake about 70 minutes or until toothpick inserted in center comes out clean
Other banana recipes to try:
- Banana BreadSeptember 13, 2016
- Banana Cream CheesecakeJanuary 4, 2017
- Banana Creme Puppy ChowMarch 26, 2018
- French Vanilla Banana Pudding with Nilla WafersJune 17, 2016
- Chocolate Banana MilkshakeOctober 23, 2017
- Elegant and Creamy Banana Cake with Cream Cheese FrostingMarch 21, 2018
- Frozen Fruit CupsAugust 16, 2016
- Make-Ahead Oatmeal Breakfast BarsMay 10, 2017
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