Thursday, January 7, 2010

My Basic Banana Bread

Yes--I'm supposed to be working. On school stuff. But the snow and the weather brought the BAKER out in me this morning. I couldn't help it. She demanded to be turned loose with the new toy called THE Kitchen Aid. She demanded to put those ripening bananas to good use. She demanded and I gave in. And why not? Banana bread would be tasty on a cold, snowy morning like this!
(BTW---Am I the only one who divides parts of my personality into titled nobility? Like BAKER, MOM, WIFE, CARETAKER, HOUSEKEEPER, CRAFTY...etc.?)

If you are looking for a decent banana bread recipe, this one came from "Breads: Favorite Recipes of Home Economics Teachers." I've had this book for at least 25 years. It's well worn from use and I've tweaked this recipe over time. It's not as sweet--which is better for me and it uses coarser, more whole grain flour--which also good for me. 

Although I follow her blog and have her cookbook,  I'm not the Pioneer Woman. I forgot to get photographs of every step. She makes it looks so easy to just blog about a recipe--but I got carried away with The BAKER, instead of The AMATEUR PHOTOGRAPHER.  

You will need the following ingredients:½ cup softened butter
1 tsp vanilla
1 cup honey
2 eggs
3 fully ripened bananas
1 tbsp milk
1 cup graham flour (I use Hodgson Mills)
1 cup unbleached, unenriched flour (can be all-purpose but don't get the self-rising kind)
1 tsp baking soda
¼ tsp salt

The Steps
  •  Preheat oven to 350-degrees. Thoroughly grease/spray one loaf pan. 

  • In a separate bowl, combine flours, baking soda, and salt. Set aside until later.
  • In another smaller bowl, mash bananas and mix in milk. Set aside.
  • Cream butter and sugar and vanilla in a large bowl until fluffy. Add honey and mix thoroughly.  Beat in eggs. Add dry ingredients and banana mixture alternately, beating well after each addition. Pour batter into loaf pan and bake for 45-50 minutes, or until bread tests done when a toothpick inserted in the middle comes out dry. Cool for 10  minutes in the pan and then turn out on a wire rack to cool.

Demerara Sugar
 The end result off a doubled batch


  1. Your bread looks yum-o! I'm actually making banana bread today too but I'll have to stick to my regular recipe this time because I don't have that kind of sugar or the graham flour. I do so love those Home Economics cookbooks. I have a few but not the bread one. The reason I'm making banana bread today is because I want to try April's (Coal Creek Farm)recipe for Banana Bread Pudding with Rum Sauce. In case you don't know April, here's the url to that particular post:

  2. A slice of banana bread and one of Kathy's chai lattes would be the happiest treat! I've never seen that kind of sugar and will be looking for it.

  3. I absolutely love that sugar, especially to bake with.

  4. Thanks Ladies! I use these ingredients because of my stupid allergies. Thanks OK Granny--I'm going to check out that link! I think it's cool you and I were baking banana bread the same day! Great minds and all that.

    LanyardLady? You can find it at your local Wally-World most times. And this sugar is sweeter than the refined processed stuff so you need less.

  5. I can almost smell the bread....and Cherin...that sounds like a perfect match!

  6. Mmmm, I can almost smell the sweet aroma of Banana bread fresh out of the oven. You're so right, it does taste wonderful on cold wintry days with coffee, tea or hot coco. I'm going to look for that sugar at my local Wal-Mart as it looks interesting.