Banana Bread

Hi everyone! Sorry for the radio silence the last few months. Madison and I have been spending the past few months in the process of finding a new home and I’m excited to say that we’ve found a great house and will be homeowners very soon!!  It’s been such a whirlwind of craziness the past few months but I am now at a point where I am relaxing a little and allowing myself to be excited for our next great adventure together! 🙂

So today’s post is your basic banana bread, which I think everyone must have a recipe for somewhere in their personal cookbook. It’s such a great comfort food and great to bake on a quiet Sunday morning.  This one turned out just as yummy as I’d hoped and I’ll be making this many more times to come. Enjoy!!


1 1/4 cups sugar

1/2 cup butter or margarine, softened

2 eggs

1 1/2 cups mashed very ripe bananas (3-4 medium)

1/2 cup buttermilk

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt


Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottom of 1 loaf pan, 9x5x3 inches.

Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.

Bake about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.


I hope you all have a wonderful week! I have another recipe in mind to try very soon so stay tuned!


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