Monday, September 13, 2010

Granny's Banana Bread (with a twist)

I don't like cooked bananas, but one of my favourite things to make is banana bread. The smell is heavenly and it's a great way to use up bananas that are about to go bad cause my kids have gone on a sudden banana strike after I bought 6 of them. (Infuriating!)

Luckily the kiddos and most of my extended family loves banana bread and are only to happy to take it off my hands once it comes out of the oven. Banana bread is one of the smells I always associate with my grandma's house. She always had some on hand. So naturally I use her recipe when I make a loaf. I used to make it exactly as she had it written but over the years I added my own spin on it: a few extra spices, a cinnamon-brown sugar topping and occasionally, chocolate chips if my 4 year old happens to be helping (she wants to put chocolate chips in everything... I taught her well).

This is a great back-to-school lunch box addition. Give it a try and tell me if it's not totally yummy... I dare you!

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Granny's Banana Bread

2 eggs
1/2 c vegetable oil
1 c sugar
2 c flour
1 1/2 tsp baking powder
1 tsp baking soda
3 ripe bananas, mashed
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla

brown sugar topping

1 tsp cinnamon
1/3 c brown sugar
2 tbsp butter, melted


1. Mix together the eggs, oil, sugar and vanilla.
2. In a separate bowl mix the flour, baking powder, baking soda, cinnamon and nutmeg.
3. Add the wet ingredients to the dry ingredients and mix just until incorporated.
4. Add the mashed banana and mix to combine.
5. Pour into a greased loaf pan.
6. Melt the butter in the microwave and add to the sugar and cinnamon. Sprinkle over the top of the batter.
7. Bake at 350˚F for 1 hour or until a toothpick inserted in the centre comes out clean.

Print this recipe
you have to eat it with a little schmeer of buttah!


1 comment:

  1. You've done to your banana bread exactly what I did to mine (and my grandmother's recipe!). We've had a profusion of fruit flies this summer, so I throw the bananas in the freezer until I have six, and then make two loaves after letting the bananas thaw for a bit. Works really well -- and I love the crunchy cinnamon sugar on top. Pecans make the top really yummy too.
    Loving your blog!