Early Bird Banana Bread

I used to love it when we would go to church on Sundays and would smell the bread or pies baking at a nearby bakery.  (If you grew up in Kirkwood like me, here in Metro Atlanta, you may also remember the old Colonial Bakery and Edwards Pie Company… imperfect pies cooler).  Its like you could smell the butter and crust as it baked, and could nearly taste it with a warm beverage.  I’d get so excited if my mom would have us go by and purchase one after service was over.

I cook and/or bake for my family early on many weekends.  One, because I know they love waking up with expectations of something good and warm to start the day.  But also, because though I’m no longer the early bird I used to be “before children”, I do enjoy a warm cup of coffee in the mornings while whipping up this warm loaf of savory goodness.

Also, these days, sometimes I even get a hint from hubby or the kids if they want banana bread, because I see the bananas haven’t been eaten, or have been set aside intentionally!  And this begins the journey!

So don’t waste those dark brown bananas any longer.  Keep them for the weekend.  Or brown bag them intentionally to speed up the process.  And prepare to make the simplest, yummiest, bread EVER.

To begin… Prep the following ingredients in two separate bowls.  

Wet Ingredients

  • 1/2 Cup (1 Stick) Butter  – Melted
  • 3 Large Ripe Bananas – Mashed
  • 2 Large Eggs – Beaten
  • 1 teaspoon Vanilla Extract

Dry Ingredients

  • 2 Cups All Purpose Flour
  • 1 Cup Granulated Sugar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

Prep

  • 1 Glass or Metal Loaf Pan (Oiled with Crisco)

Note: Makes 1 Loaf

Directions:

  1. Preheat oven to 350 degrees F
  2. Grease the Pan!
    • If you’re southern like me, you may have Crisco in the pantry, and that’s what I use.
    • But if you have PAM or something similar, use that and spray a loaf pan with non-stick cooking spray.  Or merely grease with butter and set aside.
  3. Gather the wet ingredients above.
    • Melt the butter first.  Let it sit out, or melt it in the microwave.
    • Mash the bananas until smooth.
    • Add the eggs one at a time and beat into the mix.
    • Add vanilla.
    • Done.
  4. Gather the dry ingredients.
    • I recommend sifting those cups of flour to eliminate flour clumps and to lighten the mix.
    • Sift in the baking soda as well.
    • Add the cinnamon, salt, and sugar and mix well.
    • Done.
  5. Now to combine!
    • Add the dry ingredients to the wet ingredients and mix together with a spatula just until combined.
  6. Pour the batter into your prepared loaf pan and bake for 45-60 minutes, until a toothpick (or butter knife) inserted in the center of the bread comes out clean.
    • Note: This varies by oven and dish used.  After the 60 minute mark, check every 5 minutes if the stick/knife comes out clean.  You don’t want to burn the bread.

Once removed from the oven, let it rest 5 minutes.

Feel free to cautiously (it’s HOT!) flip it onto a plate and let it cool.

Serve alone or with a pat of butter if you choose… and coffee!

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