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Since I lost my job in December (eek – still stings a little to say!) I’ve been upping my domesticity game in a major way. Not only have I been keeping myself on a ‘cleaning schedule’ [ugh — that sounds terribly domestic], but I’ve also been trying to stay on a meal schedule of some sort.

And that includes breakfast.

Sure, it doesn’t always work out the way I want it to; but I stick to a ‘semi’ plan — which is helpful. I’m not going to lie — a lot of our breakfasts have included Organic Pop Tarts (yep – we’re totes real AND crunchy granola like that). But about every other week I make this AhhhMAZING banana bread and we can’t help but eat it morning, afternoon, and night. Seriously.

Banana Bread

Prep time 30 minutes
Cook time 1 hour, 5 minutes
Total time 1 hour, 35 minutes
Meal type Bread


  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter
  • 3/4 cups brown sugar (tightly packed)
  • 2 eggs (beaten)
  • 2 1/3 cups overripe bananas (mashed)


Step 1
Preheat oven to 350 degrees F. Grease loaf pan (I use coconut oil to grease the loaf pan).
Step 2
In a large bowl, combine flour, baking soda, salt, and cinnamon.
Step 3
In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended.
Step 4
Slowly blend flour mixture into banana mixture until completely moistened.
Step 5
Pour batter into loaf pan.
Step 6
Bake in preheated oven for 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn over onto a wire rack.
I can’t help but cut myself a piece while it’s still warm. I toast it for a few minutes and put a teeny bit* [*relative term] of butter on it… life-changing!

So please — if you’ve got some bananas on the counter that are turning an ugly color, consider putting them to good use with an awesome banana bread recipe! You won’t be mad. I promise. 😉

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