My favorite banana bread

April 6, 2016




Even with the warm Seattle summer weather, I love the smell of a delicious baked good in my kitchen. What is one of my tried and true recipes? Banana bread. Why? I, almost, always have the ingredients on hand and it is a great way to use up overly ripe bananas.


Kimm's Banana Bread
Oven: 350 degrees F
Time: 40-50 minutes
Bakeware: 9 inch x 5 inch basic non-stick loaf pan, lined with parchment paper and greased with soften butter


  • In kitchen mixer, with the paddle attachment, cream together until nice and fluffy (about 10-15 mins):

1 stick (8 tablespoons) unsalted soften butter
1/2 cup brown sugar


  • In a small bowl, combine:

2 eggs
2 overly ripe bananas
2 teaspoon vanilla extract
Slowly add to butter-sugar mixture

  • In a medium bowl, combine:

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
Add to mixture and slowly mix until the batter is combined and even. 

  • Pour into loaf pan and bake away. It is done once a paring knife is inserted and comes out clean.

This bread, along with other quick breads, is super easy to freeze and enjoy whenever you have a craving. Enjoy!

Happy baking,


Share on Facebook
Share on Twitter
Please reload

Please reload