Marie Saba

From My Kitchen To Yours

Classic Banana Bread

My grandmother used to make banana cake for my birthday every year when I was young, so anything banana flavored makes me super nostalgic!

This classic banana bread is not quite as sweet as the one she used to make, but it’s just as special. With real butter and three ripe bananas, this quick bread is wonderfully moist and full of rich banana flavor. We love it with walnuts mixed in and sprinkled on top, but you can leave them out if you prefer, or sub in chocolate chips.

Classic banana bread is delicious as a quick breakfast or snack with a pat of butter or swoosh of cream cheese. It also freezes well, whole or in slices, so go ahead and whip up a loaf anytime you have ripe bananas! There’s nothing better than having a homemade snack on the ready during a busy week!

If you’re looking for something with a chocolate spin, check out my gluten-free Double Chocolate Banana Bread. This one is deceptively delicious — made made with coconut oil, ripe bananas and grated zucchini and carrot, but tastes like chocolate cake!

Classic Banana Bread

Ingredients

2 eggs
3/4 cup sugar
3 very ripe bananas, peeled and mashed
2 teaspoons vanilla extract
1/2 cup butter, melted and cooled
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts

Instructions

Preheat oven to 350 degrees F. Grease the bottom and sides of a 9 x 5 x 3-inch loaf pan.
In the bowl of stand mixer, mix together eggs, sugar, bananas and vanilla. Add melted butter and mix to combine.
In a separate bowl, mix together flour, baking soda and salt. Add dry ingredients to wet ingredients and mix to combine. Fold in 3/4 cup walnuts, reserving 1/4 cup for sprinkling on top.
Pour batter into greased loaf pan and bake for 50-60 minutes, or until toothpick inserted into the center comes out clean.

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