Bananas for Banana Bread

Too many overripe bananas, equals time for making banana bread.  Thought I was still on my banana baking game, until I managed to leave out by accident the sugar in the recipe.  I improvised and sliced it up to enjoy with a drizzle of honey.

Its probably a good thing that I don’t have any more overripe bananas to fret over in my fruit basket.

This banana bread loaf takes just a few minutes to put together.  It’s worth it.

Banana Bread
Makes 1 loaf
Recipe adapted from The Andrews Inn and Garden Cottages

2 cups pre-sifted flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sugar
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1/4 cup buttermilk
3 large or 4 small mashed bananas
3/4 cup walnuts (optional)
Preheat oven to 350 degrees F.  Coat a 9x5x2-inch loaf pan with vegetable oil or cooking spray.  You may also use a muffin tin to make muffins.
In a medium-size bowl, mix flour, baking soda, baking powder, sugar and salt.  In a larger bowl, mix eggs, oil, buttermilk, and bananas.  Fold dry ingredients into wet ingredients by hand until well mixed.  Fold in walnuts (optional).  Pour batter into loaf pan.  
Bake for about 50 minutes (25 minutes for muffins).  Place on rack to cool for 10 minutes before 
removing from pan.
Don’t forget the sugar!

29 thoughts on “Bananas for Banana Bread

  1. I had dinner at a \”touted\” local restaurant last week. One famous for it's coconut pie. The first bite was a shock–no sugar! I think banana bread wouldn't suffer too much since the bananas are sweet and a drizzle of honey would be just perfect. And, you could have two slices instead of one.Best,Bonnie


  2. I love banana bread! The recipe I use is a bit faffy. I will definitely give this one a go next time just to see, as it looks yummy! Buttermilk is quite hard to get hold of in the UK so I often use milk mixed with yoghurt instead, which seems to work ok…


  3. You'd certainly never know you left out the sugar. It looks wonderful. One time I made a cake and left out the oil and it turned out fine. Kind of makes you feel like baking might not be an exact science sometimes.


  4. I must admit I picked up a box of Pillsbury Quick Bread (banana) today and popped it in the oven….smelled good baking….looked pretty good……taste, well ok but not what I anticipated! Yours looks much, much better and I am sure it tastes wonderful!!


  5. There is nothing like a warm loaf of banana bread!! Unless it is a cold slice the next day! Love me some banana bread. I'm betting it was still wonderful with no sugar and the honey drizzled over it!! blessings ~ tanna


  6. My husband loves honey drizzled over banana bread or even banana pancake. And i make both without sugar most of the time. Never tried banana bread with buttermilk though, would like doing so next time.


  7. Whenever I see banana bread (in a cafe, on a blog), I want it. yet somehow these days I never seem to buy bananas, let alone end up with overripe ones for baking. Must remedy this…


  8. For the last year, down here in Oz, bananas have been way too expensive to turn into banana-bread (about $8.00 – $10.00 per pound).Thank goodness production is finally coming back after the cyclone last year and they are dropping to prices where they might be let go over-ripe!


  9. Thought id say hello while passing your blog by, and i hope you folks have a very nice weekend. We are maybe a little past fall peek colors for taking pictures of our tree's here in central Pennsylvania, but ill try anyway to go out one last time to snap some images. Richard from the Amish community of Lebanon Pennsylvania.


  10. Dear Velva, I know what you mean. Every time I walk past the fruit basket, the banana's seem call me for baking a bread. Sometimes they are eaten and other times know one notices them. Your banana bread sounds great. The fact that you left out the sugar makes is even better on the waistline and a better breakfast treat. Blessings, Catherine xo


  11. I like your banana bread, it is ages that I don't bake one, thank you for reminding me :-).And lovely blog, I will follow you, and then I love the name :-)!!!CiaoAlessandra


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