I have the worst habit of buying a bunch of banana's and only eating one or two before the rest go rotten. I feel awful having wasted food, but money as well. Faced with the predicament, I turned to my mothers cookbook and pulled out her famous Banana Bread recipe. It's the perfect breakfast meal with butter, mid-day on-the-go snack, or a bed time snack.

Banana Bread

  • Prep Time:10 mins
  • Cook Time:1 hr 5 mins
  • Total Time:1 hr 15 mins
  • Servings:10
  • Easy


  • 2 1/2 cups flour
  • 1 cup sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons or vegetable or canola oil
  • 3/4 cup milk
  • 1 egg
  • 1/2 teaspoon cinnamon or to taste
  • 1 cup mashed bananas approx. 3-4 bananas
Alexa Rosenberg
  • Step 1

    Heat the oven to 350°.

  • Step 2

    Grease and flour the bread pan. You can also buy cooking spray that already comes with the grease and flour, so all you have to do is spray.

  • Step 3

    Mash your bananas in a measuring cup or small bowl. I use a fork and mash away, leaving a few lumps.

  • Step 4

    Add all ingredients into a bowl and mix with a hand or stand mixer on medium speed for 30-60 seconds (it will be more wet than your average bread). After mixing, pour it all into your greased and floured pan.

  • Step 5

    Bake in the oven for 55 to 65 minutes. This is also where I like to use the toothpick test, when you stick a toothpick into the center of the item and if it comes out clean, it's done.

    #SpoonTip: If your toothpick doesn't come out clean after 65 minutes of baking, wrap tinfoil around the top of the bread to keep it from getting too crispy or burnt while the bottom of the bread continues to bake.

This is my favorite banana bread recipe, not only because it reminds me of home but because of the subtle hint of cinnamon you get in every bite. I always suggest adding a small slather of butter to a slice right after it comes out of the oven, or after warming it up in the microwave. To me, it's a little taste of heaven in every bite.