Why is it that whenever I buy bananas, a lot of them end up getting over ripe?
Not that this is a problem or anything. And I’m sure my unexplained compulsion to bag two bunches of bananas every time I go to the grocery store doesn’t help matters one bit. But I usually end up with maybe one or two ripe bananas, which I then use for this oatmeal (<– seriously, every time!)
But now that I have not one or two but three ripe bananas? It’s banana bread making time, baby!
Can we talk about how amazing this banana bread is? If you want a banana bread of all trades, this is it! I have been eating this for pretty much every meal… slathered with butter, or otherwise topped with peanut butter or jam. I have even made French Toast Banana Bread with this banana bread (may or may not post it. We will see..)
And since it has banana in it, and bread (um, hello deliciousness) it is practically a food group in itself. Maybe add it in alongside ice cream and mug cakes? Only then would I seem like a health freak!
I have actually had this recipe for a long time. When my sister was young, she wrote this recipe down on a scrap piece of paper, and we have been using it as a reference ever since. I know I should credit someone for this recipe, but it was so long ago that my sister found it that I’m not sure where it comes from.
But it is our tried and true banana bread recipe, and I can tell you right now, once you try this one, you won’t want any others.
I have been looking for the ultimate banana bread recipe and this is it!! Super moist, this makes a great breakfast or snack recipe.
- 1 cup granulated sugar
- 1/3 cup salted butter, melted
- 3 medium bananas, ripe
- 1/2 tsp vanilla extract
- 2 large eggs
- 1 tsp baking soda, dissolved in 1 Tbsp cold water
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Preheat the oven to 350˚F
In a large bowl, cream the sugar and butter until light and fluffy. Add the bananas, vanilla, eggs and baking soda mix, and mix until fully combined.
In a medium bowl, mix together the flour, baking powder, cinnamon and nutmeg. Slowly pour the dry ingredients into the wet ones, mixing until fully incorporated.
Pour the batter into a lightly sprayed loaf tin and bake for around 40-50 minutes, or until a toothpick inserted comes out clean.