Classic Banana Bread

It feels so good to be cooking again. I really missed time in the kitchen preparing meals for the family.

I know not everyone feels this way, but cooking is relaxing for me and I take great pride in the final product.

It's a lot like the feeling I get after a workout. You may not want to start it initially, but the end result is deeply satisfying.

Classic Banana Bread

This isn't a new recipe, so it technically doesn't count toward my total number. However, it's a family favorite. Originally it was in the 1960 edition of Ladies Home Journal and is an Indiana State Fair ribbon winner (according to my mom).

I had some rapidly deteriorating bananas on my hands and decided to whip this up during a full evening of cooking prep for the week ahead.


Makes 1 loaf
1/3 cup butter, softened
3/4 cup brown sugar
2-3 ripe bananas, mashed (about 1 cup)
2 eggs
1 1/2 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup milk
1/2 cup walnuts or pecans, chopped

To make

Pre-heat your oven to 350 degrees.

Cream butter and sugar together in a large bowl. Once smooth, beat in eggs and mashed bananas.

Blend dry ingredients in a separate bowl. Add them to the creamed mixture, alternating with the milk and mixing throughout. Once blended, use a spatula to fold in the nuts.

Bake in a greased loaf pan for one hour. Cool 10 minutes in the pan before removing the loaf. Wrap in foil when cool. This loaf also freezes well in foil.

We love to serve this bread with cream cheese or butter:)

And don't worry, this is pretty fool proof! A great recipe if you're not used to trying quick breads.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina