Motherhood, Art, Creative Play, and Finding Joy in Everyday Life

Recipe: Banana Bread


I have this new candle scent going in my house that smells like a sugar cookie. Last night it was driving me nuts, making me crave baked goods like mad. So I whipped out one of my favorite cookbooks, grabbed my two overripe bananas from the fruit bowl, and decided to make my some banana bread.

When I am setting out to bake or cook from a recipe, my very first step is always to gather up all of the ingredients on the list, to make sure I have everything before I set out. If I don’t have everything on the list, I check if I can make necessary substitutions. (This saves me from having to rush off to the store part way through.) Last night, I realized I was missing sticks of unsalted butter, and was a bit short on bananas. So I decided to make a half recipe with just the bananas I had, and to substitute oil for the butter. Also, the book recommends walnuts stirred into the batter, but I used chocolate chips to fulfill my dessert craving. I am happy to report that it came out delicious, despite my variations from the norm.

Here is the halved recipe, with the noted variations:

~1 cup all-purpose flour
~3/4 teaspoon baking powder
~1/4 teaspoon baking soda
~1/8 teaspoon cinnamon
~pinch of nutmeg
~1 beaten egg
~2-3 mashed bananas. (Overripe is always best, and thawed from frozen is ideal for maximum sweetness.)
~1/2 cup sugar
~1/4 cup cooking oil or melted butter
~1/8 teaspoon salt
~handful of walnuts or chocolate chips.

Preheat Oven to 350. Grease the bottom of a loaf pan. (The one I used is 8.8″ x 4.5″x2.5″.)

In large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk together and then form a well in center of mixture and set aside.

In a separate, medium bowl combine egg, bananas, sugar and oil.

Pour banana mixture all at once into the flour mixture and combine. Batter will be lumpy. Fold in nuts or chips.

Pour batter into loaf pan and then bake about 35 minutes or until wooden toothpick comes out clean.

Jeramy and I couldn’t wait to dig in, so we cut slices immediately, while the bread was still quite hot, (Does anyone actually follow the instruction to let things cool?) and devoured. I had mine with a small glass of almond milk. Just perfect!

Note: You may have noticed that my regular, weekly “Food Friday” feature has been missing for the last two weeks. I have decided to do away with it, since right now my desire to write about baking and cooking is a bit more sporadic. I will still be writing about food and sharing favorite recipes, but some weeks I might have other things to say, and then in a following week I might do a food post more than once.


Author: thismummaslife

I am a Mumma, Wife and part-time Assistant Children's Librarian. I want this blog to be a collection of moments from daily life that may inspire or be relatable. Please feel free to leave me comments, thoughts, feedback or stories from your own life.

4 thoughts on “Recipe: Banana Bread

  1. Ahhhhh…love it! Thanks for sharing!

  2. Yum! Banana bread with chocolate chips is one of my all time favorites — and in my house it is usually gone within an hour of coming out of the oven!

  3. I have a deep love for banana bread… (what a deceiving name, there’s nothing bread like in it at all). It looks delicious!!!

    I find that taking a recipe and altering it is a great skill. I am always short on something in the house and often the kids don’t allow me to get to the store, so like it or not I’ve had to develop that skill for myself. Though, to be honest, I usually use salted butter instead of unsalted (because I hate buying 2 kinds of butter).

    • It definitely is a good skill to learn! We use Brummel and Brown to spread on toast and such, which I have been told can be used for baking, but I didn’t want to use it all up in one go so I went for the oil.

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