Banana Bread


When I talk about comfort food Banana Bread has to be on the list. When I was growing up Christmas morning was always highlighted with an amazing breakfast that included many homemade goodies, my favorite of which was banana bread. Because I just can’t make myself cook with shortening anymore I don’t cook my Grandmother’s recipe and I’ve had to find others. My first Winter here in Virginia I was at home when Sarah would get off from school, and every day I’d try to do something special to greet her. Some days I’d make hot chocolate, and others I’d have a freshly baked treat waiting for her when she walked in the door. The Bisquick Banana Bread recipe I found is pretty good and I posted that here in October of 2009.

Bisquick has it’s on special flavor that it adds to recipes so it’s not the only banana bread recipe I use. I’m actually typing this recipe while enjoying a loaf I made from this more traditional recipe. This one, I think would be perfect, if I could figure out how to get the buttermilk or “sour” milk flavor of my favorite childhood recipe. I’ll be sure to update if I find a way.

Banana Bread

350 degrees
50 to 60 minutes


2 or 3 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour


Preheat the oven. In a bowl mash the bananas and stir in the melted butter with a spoon. Add the sugar, egg, vanilla, baking soda and salt stir well. Add flour and stir until blended.

Pour into oiled/floured loaf pan and bake for 50 to 60 minutes until toothpick comes out clean. Cool on a rack.


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Suanne Brady