*Easy Bake {Banana Bread}

Photo by Marta Dzedyshko on Pexels.com

I’ve been on a baking binge here at home with my family. This morning after straightening up the kitchen, putting the night’s dishes away after the dishwasher, I decided to put the 3 ripened bananas sitting on my counter to delicious use.

The featured photo is *not my bread, however I am not talented at taking photos of my food. But I am very well versed in creating delicious baked goods for those I love. I’d like to extend that circle to you all who read this blog. ♥

The truth is there are many ways to make a loaf of banana bread, but much like cake if you memorize the basic ingredients, you can do so without ever looking it up again.

A basic loaf usually calls for:


  • 1 stick of butter melted or soft
  • 3 ripened bananas
  • 3 eggs
  • 1 tablespoon of vanilla (I ♥ vanilla)


  • 2 cup of white flour
  • 1 cup of white sugar
  • 1 tsp. of baking soda
  • 1/2 tsp. of salt

Popular extras:

  • 1/2 – 1 tsp. cinnamon
  • 1 cup of chocolate chips
  • 1 cup of walnuts
  • 1 cup of raisins (*my favorite if making muffins)

*It’s not uncommon for folks to replace the eggs and butter with their favorite oil, or applesauce. This is great if you are short wet ingredients, it’s delicious and vegan friendly, and probably a tad healthier.


  1. Preheat your oven to imperial US standard of 350 degrees Fahrenheit
  2. Prepare your 9.5 inch loaf pan with butter or spray and set it aside.
    • I prepared in a loaf pan, however muffin tins will work perfectly.
  3. Combine your wet ingredients in a large bowl with a hand masher (if necessary) and a wet spatula.
  4. Combine your dry ingredients in a separate bowl.
  5. Slowly add the dry mix into your wet and fold to combine.
    • Sifting adds a nice smooth texture to your bread.
  6. Once combined pour into your prepared pan, and place into the oven for 40-50 minutes
    • Test your loaf with a toothpick in the center, when the toothpick returns dry your loaf is finished.
    • Muffin tins will usually cook in 25-35 minutes.
  7. Set out to cool for 20 minutes before serving. (Just a suggestion, it’s your mouth-roof)

In my house this loaf is lucky to last a day, but it should sit at least 3 days wrapped in plastic on the counter. Disclaimer: I’m not a professional; just sharing some sweet sweet banana bread flavor with the world. I hope it brought some joy to your day, your quarantine, and to your cold last days of Autumn.

In other news: Last night in a pinch I put together a gigantic cast-iron skillet cookie which naturally we topped with ice cream. Needless to mention, my daughter devoured it along with the rest of us. However I’m still working on the recipe, it was too dry for my tastes, so I don’t think I should share it just yet. But if you’re interested in me posting that once I’ve worked out the kinks let me know!

Thanks for reading.

Paige Six | 12. 4. 20

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