Anna’s Banana Bread

I’ve seen 100 people make banana bread over the course of this Covid-19 quarantine. It’s probably because most of the ingredients are in your pantry already and it is the kind of snack you could have at any time of day. It could be breakfast, an afternoon snack or a late night dessert. I think it should be dubbed “THE quarantine recipe.”

I absolutely love banana bread and feel like I’ve perfected my recipe over the years. Some people like nuts in banana bread but I’ve never felt like it does much for me. Feel free to add in some walnuts etc if you’d like! One trick that I learned on the inter webs was that if you have green bananas, you can ripen them quickly by tossing them in a 350 degree oven for 6 or 7 minutes

Ingredients:

  • 3 large overly ripe bananas (mashed)

  • 2 cups all purpose flour

  • 1/2 teaspoon salt

  • 1 teaspoon baking soda

  • 3/4 cup white sugar plus 1 teaspoon molasses (or just use 3/4 cup brown sugar)

  • 2 eggs

  • 4 dashes of cinnamon

  • 1/2 cup unsalted butter (softened)

Directions:

  1. Preheat oven to 350 degrees.

  2. In a large bowl, combine the flour, salt and baking soda. In a separate bowl, whisk the sugar and butter until fully incorporated and then add in the eggs, mashed banana and cinnamon.

  3. Slowly add the flour mixture into the sugar mixture. Bare careful not to over mix. Now bake for 60 minutes on a 350 degree oven. Be sure to let it cool in the loaf pan for a few minutes and then let it fully cool on a wire rack for about a half hour. Enjoy!

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