Wednesday, June 6, 2012

Yummy Banana Bread - Update

Do you have some bananas that are past their prime?  In our house, we prefer a fairly green banana to it's brown-spotted ripened brothers.  So once they start to get spots on them, they are probably not going to be eaten by any of us.  This conundrum put me in search of an easy banana bread recipe.

And I found it.  Chances are you have all the ingredients you need already in your pantry.  This recipe is yummy and is easy enough to be kid's in the kitchen friendly.  It's moist and dense and beautifully banana-y. (Click on the picture to be taken to the recipe)

Courtesy of
Some people like to eat their banana bread just like it is.  I, however, prefer to toast mine just a little and smear a some peanut butter on it.   That, my friends, is the way to eat banana bread.

So try this out and whip up a loaf (or two, they freeze well you know) for yourself.

The link does not appear to be working.  This recipe comes from


  • 1/2 cup margarine, softened
  • 1 cup white sugar
  • 2 eggs
  • 1 1/2 cups mashed banana
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch pan.
  2. Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring just until combined.
  3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool, store in refrigerator or freeze.

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