Wednesday, April 8, 2015

Little Red Hen's Best Banana Bread

This is the best banana bread and that is really all I have to say about it. It still tastes good the next day, it isn't mushy, it has a heavenly texture. It only takes three soft bananas, which helps when you are deciding whether or not to toss the bananas or deal with a potential fruit fly invasion while you wait for the bananas to be just right. The lower baking temperature ensures that you don't get a beautiful loaf with a soggy, undercooked center. What you do get is banana bread nirvana. 

I don't add nuts because why ruin a perfectly good loaf of banana bread with nuts? What you could add are blueberries and struesel topping like my friend the baker upstairs did, because that is delicious.

For those who are trying to cut back on sugar, this recipe, amazingly tastes just about as good with only half the amount of sugar. That's right! Only 1/2 cup of sugar and my family didn't notice. Still, for your first time, go for the full cup because it'll make you happier. Trust me.

The recipe for the best banana bread I've ever tried, or made, is as follows:


Best Banana Bread

  • 1 cup sugar
  • 1 cube (1/2 cup) butter- do yourself a favor and don't use margarine!
  • 2 eggs
  • 3 tbs milk
  • 2 cups flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 3 old, brown and squishy bananas, mashed
  • dash of salt

  1. Pre-heat oven to 325 degrees. Grease a 9"x 5" bread pan.
  2. Cream sugar and butter. Then add the eggs. Cream until fluffy and combined, about 1 minute.
  3. Mash the bananas. Set aside. 
  4. Add the dry ingredients and milk. Mix. (Sifting the dry ingredients together is a good idea so you don't bite into a clump of baking soda. Nothing will kill your banana bread faster than a clump of baking soda.)
  5. Stir in the 3 mashed bananas.
  6.  Pour into greased pan and bake for 1 hour.
  7. If at the end of the hour the middle of the loaf still seems a little soft, adjust heat to 350 degrees and bake for 5-10 additional minutes- just until set and golden brown.

Bake the bread. Share the slices. 


  1. Somehow I missed a whole bunch of posts on your blog! I thought I had added you to my bloglovin but I guess I haven't yet. Sigh. Anyway, I was catching up on your posts and realized I had old bananas sitting on the counter, and bam! this banana bread was in the works. It really is the best ever! I've never been very impressed with any homemade banana bread I've made, but this one is a keeper. Yum! And yes, why (WHY?) would anyone ever put nuts in banana bread? Blech.

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  4. Lovely cake. Thank you so much for this recipe and for your site. Your simple, tasty recipes have reignited my love for cooking.

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  8. I must have missed a slew of entries on your blog! I thought I added you to my bloglovin' list, but I guess I didn't. Sigh. Anyway, I was catching up on your posts when I noticed I had some ripe bananas on the counter, so banana bread was born. It is, without a doubt, the best ever! I've never been a huge fan of banana bread made from scratch, but this one is a keeper. Yum! And, yes, why would anyone include nuts in banana bread (WHY?). Blech.
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