Rainbow Confection

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Banana Bread


Somehow I had it in my mind that bananas were “gross.” I probably hadn’t eaten one in, literally, YEARS. Surprise, surprise (to me, at least), bananas are one of the most delicious and easy to eat fruits of all time! After my revelation about two months ago, I’ve been going a little bit banana crazy. This was the fourth time I’ve made banana bread, and it definitely isn’t going to be the last. This recipe is extremely easy, and as long as you have the bananas, you probably have the rest of the basic ingredients available.

Ideally, you should use very ripe bananas that are starting to freckle. If you notice from the pictures, I was a little impatient and made this batch a little earlier than ideal. 

Banana Bread 

Recipe adapted from The Kitchn

Makes 1 loaf or 8 mini loaves


  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 3 bananas, ripe
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 tablespoons chopped walnuts (optional)
  • 2 tablespoons mini chocolate chips (optional)

Preheat the oven to 350 degF. Spray the mini loaf pan with non-stick cooking spray. Toast the walnuts in a small frying pan on the stove, and set aside. 

In the bowl of a stand mixer, cream together the butter and sugar. Add the eggs, and stir to combine. Mix in the milk and vanilla. 

Peel the bananas, and add them to the bowl. Mash them in, and leave a few lumps for some chunky banana bread. Stir in the flour, baking soda, and salt to the batter until just combined. Fold in the toasted walnuts and chocolate chips. 

Divide the batter equally between the compartments in the mini loaf pan. Bake for approximately 40 minutes (until a toothpick comes out clean). If making a full loaf, bake for about 60 minutes. Allow to cool in the pan. 

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