Banana Bread

Banana Bread

Banana Bread –



Banana Bread, such a simple and easy recipe, with variations abounding.

Sarah Kieffer’s recipes never disappoint and her Banana Bread recipe is no exception.  The light texture, not to sweet flavour, dark flecks of ripe banana and the moistness of this bread are sure to make it’s way into your heart and belly.  It is now my ‘Go To’ recipe and after you give it a whirl I bet it will be your ‘Go To’ as well.

Sarah’s recipe calls for 1/2 cup of toasted and chopped pecan halves but I subbed in 1/2 cup butterscotch chips plus 1/2 cup of walnuts.  If you prefer chocolate chips go ahead and add them in or leave out any additions.  Make sure your bananas are nice and ripe and have your butter and eggs at room temperature for best results.

This delicious recipe is from Sarah’s The Vanilla Bean Baking Book.

Banana Bread

Grease an 8 x 4-inch loaf pan and line with overhanging parchment paper for easy removal.  Preheat oven to 350F.


1 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1/2 cup pecans, chopped and toasted

1 cup ripe bananas, mashed (approximately 3)

1/2 cup sour cream

1 tbsp vanilla extract

1/2 cup unsalted butter

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs


In a small bowl, whisk together the flour, baking soda, salt and pecans.

In a medium bowl combine bananas, sour cream and vanilla.

In a mixing bowl, with an electric mixer, beat the butter on medium until creamy.  Add the sugars and beat on medium until light and fluffy.  Scrape down sides and bottom of bowl.  Add the eggs and mix on medium until combined.  Add the flour mixture and mix on low until almost incorporated.  Add the banana mixture and mix on low until combined.

Scrape down sides of bowl and finish mixing with spatula until completely combined.

Pour batter into prepared pan and bake 45 to 55 minutes until the top is dark brown and a toothpick inserted in the center comes out clean.

Let cool 20 minutes and remove from pan to cool completely.

Banana Bread –




Banana Bread

Ripe bananas left on your counter?!  Don’t toss them into your organic bin, just peel and mash 2-3 together and store in either a ziplock bag or another air tight container in your freezer.  When you have a few minutes and I mean maybe 10 minutes, you can have this moist, fragrant, delicious banana bread ready to pop in the oven.

Today’s recipe is from The Hummingbird Bakery cookbook.  I made a couple of changes when I baked it up.  I used half whole wheat flour and half all-purpose flour and used 11/4 cups dark brown sugar instead of the 1 1/2 cups of light brown sugar. I folded in about a 1/2 cup of chopped pecans but this banana bread would be scrumptious with the addition of chocolate chips, butterscotch chips or chopped toasted walnuts.  OH, my loaf baked up in about 40 minutes NOT the hour the recipe suggests so make sure to check yours after about 30 minutes.  If the edges seem to be baking up to quickly just tent your pan with some foil to prevent the edges from drying out until it is baked through.

Banana Bread

Preheat oven to 325F and line a loaf pan with parchment and spray lightly with cooking spray.


2 large eggs

1 1/2 cups packed light brown sugar

2 large ripe bananas, mashed

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 cup unsalted butter, melted

Put the sugar and eggs in a large bowl and using an electric mixer beat until well incorporated.  Beat in the mashed bananas.

Add the flour, baking powder and baking soda, cinnamon and ginger to the sugar/egg mixture.  Mix it thoroughly until all the dry ingredients have been incorporated into the mixture.  Pour in the melted butter and beat until well mixed.

Pour the batter into the prepared loaf pan and smooth over with a palette knife.  Bake in the preheated oven for about 1 hour (check after about 30 minutes), or until firm to the touch and a skewer inserted in the center comes out clean.

Let the banana bread cool slightly in pan before removing.