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Banana Bread

This is a classic, straight forward banana bread so moist and full of flavor. The trick is to use bananas that are very ripe and brown. Just add a proper cup of tea and find a garden spot of your own.

1 stick unsalted butter, softened

1 cup granulated sugar

2 eggs

3 very ripe large bananas, peeled and cut into chunks

3 tablespoons whole milk

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

3/4 teaspoon kosher salt

  • Preheat the oven to 350 degrees

  • Butter 2 9X5 glass loaf pan and line the bottom with waxed paper

  • In a stand mixer, add the butter and sugar and beat until light and fluffy

  • Add the eggs, bananas, milk and vanilla and beat until smooth

  • Combine the flour, baking soda and salt and add to the batter and beat until just incorporated

  • Scrape the bowl and beat until everything is combined

  • Divide the batter between the prepared pans

  • Bake for about 45 minutes or until a cake tester comes out clean and the loaves are lightly golden

  • Remove from the oven and cool slightly

  • Run a knife around the edges and turn the loaves out onto a cooling rack, removing the waxed paper

  • Serve with unsalted butter if desired

Fresh banana bread, a proper cup of tea and the garden in full bloom - heaven.


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