Skip to main content

Banana Bread

 When Nana sends over a recipe for baking, it almost always never fails. This is no exception. This banana bread is quick to prepare and a good way to use up ripe or brown bananas. We often add dark chocolate chips to this, sometimes nuts and when we are feeling a bit guilty zucchini. The zucchini is to tell ourselves that we are making it healthier and also justifying the fact that the loaf almost always only lasts a day, maybe two, in our house. Plus vegetables are good for us, right?!


2 ripe bananas

2 eggs

1/2 cup vegetable oil

1 cup of brown sugar

1 1/4 cups flour

1 tsp baking soda

dash of table salt

1/2 cup of chopped walnuts (optional)

1/2 cup of dark semi-sweet chocolate chips (optional)

1/2 cup - 1 cup grated zucchini with as much moisture pressed out and removed (optional)



Preheat oven to 350 degrees F. Mash the bananas on a small plate with a fork. In a medium bowl, whisk eggs together until they are blended. Add oil, sugar and bananas to eggs. Mix together with the whisk. Sift flour, baking soda and salt into the mixture in the bowl and stir until mixed. Fold walnuts and/or chocolate chips into the mixture.

Butter bottom (not the sides) of the loaf pan. Pour batter into pan, using rubber spatula to clean bowl. Bake for 1 hour. Using oven mitts, remove from oven and let cool about 10 minutes. Run a knife between the sides of the pan and the bread. Turn pan upside down over a large plate or wire rack and the loaf will slide out. Cut, slather in butter and enjoy!

Serving: Time: