June 15, 2009

©2009 Amuse-bouche for Two

Banana Bread

I've had this recipe for banana bread in my recipe box for years. I usually make it without nuts since I never seem to have the required on hand. While often had after dinner with espresso, my favorite way is to warm it in the toaster oven and spread with an organic salt free creamy peanut butter and eat for breakfast.

Preheat oven to 350°.

Combine the following dry ingredients:
1 3/4 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Cream together by hand or with a mixer:
1/3 cup softened unsalted butter
2/3 cup sugar

Add 2 large eggs to creamed mixture and mix until just blended. Then add in 1 cup of ripened mashed bananas and mix until just blended. Follow up by adding in the dry ingredients. Mix until you no longer see flour. At this point you can stir in about a half cup nuts of your choosing. Pour mixture into a buttered 8"x4" loaf pan.

Bake for about an hour. Let cool completely before you remove it from the pan. This banana bread freezes well and will last about a week under a cake dome on the counter or longer if refrigerated.


  1. I love your idea for toasting banana bread and spreading on some peanut butter. I once had a dessert of banana bread prepared like French toast, then drizzled with chocolate sauce.

    I like to add poppy seeds to very plain banana bread, for crunch.

  2. Kim, the french toast idea sounds great! I'm also toying with the idea of a banana bread bread pudding. I'll have to give the poppy seeds a try. Thanks for the inspiration!


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