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Eating In: Banana Bread

By Rachelle Bowden in Food on Mar 31, 2008 6:00PM


Bananas are the only produce that we're sometimes happy to let "go bad." Once they're nice and brown, we're ready to make banana bread. And who doesn't like a nice thick slice of banana bread? Everyone has their little variations (add nuts, don't add nuts, add chocolate chips) but everyone likes it! This time around we brought a loaf to work and made a bunch of new friends.

This particular recipe for banana bread is one we've been making for years. Do you have a favorite recipe? What is your favorite banana bread add-in?



2 c. all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 c. butter
3/4 c. brown sugar
2 eggs, beaten
2 1/3 c. mashed overripe bananas
1/2 c. chopped pecans


Preheat oven to 350 degrees. Lightly grease a 9×5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. If desired, stir in nuts. Pour batter into prepared loaf pan. Sprinkle a few reserved nuts on top.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.