Banana Loaf


When bananas look like this there is only one thing to do with them….BAKE! I love bananas, I eat one every day.  This time of year, summer, I am having a hard time keeping them from ripening so fast.  It seems like as soon as I buy them, two days later they look like this.  Anyone have any tips to slow down the ripening process? Covering the stems with foil did not work. Separating each banana did not work and they taste funny if you put them in the fridge, not sure what else to try.  Anyways, having bananas like this is always a great excuse to bake, wouldn’t want them to go to waste.

I like banana bread/muffins, real banana muffins.  I hate when you think you have a beautiful homemade banana muffin and your first bite all you can taste is that imitation banana ‘flavour’, YUCK!  To be honest I have yet to make a banana loaf, I have made Banana Cake many, many times, but this time I wanted more of a dense loaf, not a cake.  I looked on-line and there are thousands, but which one to try?  I asked a few people and the one Jen (guest baker) showed me looked the best.  She says it is delicious, so I gave it a try.

Banana Bread

from Simply Recipes


3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour


1. Preheat the oven to 350°F (175°C).

2. Mash bananas in a large bowl


3. With a wooden spoon, mix melted butter into the mashed bananas in a large mixing bowl.


4. Mix in the sugar, egg, and vanilla.


5. Sprinkle the baking soda and salt over the mixture and mix in.


6. Add the flour, mix.


7. Pour mixture into a buttered 4×8 inch loaf pan.


8. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.


This bread smelt so good while it was baking.  It tasted ok, not  a whole lot of flavour.  I must say I was not fussy on the texture, it was kind of spongy/rubbery.  Don’t think I’ll make this one again.


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