Homemade Banana Bread

One of my close friends reminded me last week that I hadn’t yet posted my banana bread recipe. I have been making this bread for many years, and have had countless people comment on its delicious taste and moistness. Last holiday season, I made 12 large loaves of organic banana bread for all of my kids’ teachers and directors at their school. And then the following week, the only request my daughter had on her birthday was for me to make her some of my banana bread – which I of course obliged! So this recipe is pretty well baked into my memory at this point. Hope you enjoy!

Notes to your health:

• According to recent studies, children who eat bananas (and oranges) regularly at age two are 51% less likely to develop childhood leukemia
• Bananas are often associated with a reduced risk of colorectal cancer, and in women, breast cancer and renal cell carcinoma.   Bananas are also known to help maintain proper kidney function, protect against ulcers, build strong bones and improve eyesight
• Bananas are fat-free, sodium-free and cholesterol-free and are one of the ‘cleanest’, pesticide-free fruits, because of its strong peel
• Bananas contain potassium, vitamin B6, vitamin C, folate, fiber, calcium and even protein
• Bananas contain the highest level of potassium among other fruits, which:
  • Minimizes the risk of stroke by reducing blood pressure
  • Provides potassium needed for proper functioning of the nervous system

These bananas were not as ripe as I'd like them to be, but they still worked well

Banana Bread

Ingredients:
2 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 c butter
3/4 c brown sugar
2 eggs, beaten
2 1/3 c mashed overripe bananas (this usually means an entire bunch of overripe bananas – 5-7 regular sized bananas)
A pinch of vanilla, cinnamon and nutmeg

Preparation
Preheat oven 350 degrees. Lightly grease 9×5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar; stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

I usually throw a thin layer of sugar on top before I put the loaf in the oven – it gives the top of the loaf a nice texture & color when it comes out (plus a little sugary crispness is nicccceee!)

Bake for 60-65 mins, until a toothpick inserted into center comes out clean. Let bread cool in pan for 10 mins, then turn out onto a wire rack.

And, as you can see, it makes a really nice homemade gift!

If you happen to have over-ripe bananas but no time to make banana bread, rather than throw them out, stick them in a Ziploc bag and freeze them. When you’re ready to make your banana bread, let the bananas thaw out, cut a hole at the top and squeeze the fruit out of the peel.

Enjoy!

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