A 5'3 Perspective

Get In My Belly Banana Bread


In our house someone always ends up buying more bananas than they can eat, in hopes that they will magically turn into banana bread. That someone usually gets his wish – what a lucky guy!

I can’t remember where I came across this recipe, but I have made a few tweaks over the years and it seems to work out perfectly every time.

Part of the reason I am sharing this recipe with you guys is because I need to rewrite my post-it note of ingredients or else I may soon lose it.

Seriously… this is a health hazard. And look at how I spelled flour – I don’t know if I can ever live that one down.

I always thought making banana bread was a really tough feat – until I came across this recipe. I have been using it for as long as I can remember and I hate to brag [kinda] but I’ve been told it is the best out there! I should probably mention that this isn’t the healthiest recipe on the market [it isn’t the worst either though], but it is totally worth it!


Makes 1 loaf

What you will need:

Simple and few ingredients – as usual!

3-4 very ripe bananas [the ones in the picture are for show, I usually freeze my brown bananas and defrost them when I am ready to bake]

1/3 cup melted butter or margarine [either work so it is your preference]

1 cup sugar

1 and 1/2 cup all purpose flour [I have made this recipe using whole wheat flour with success]

1 tsp vanilla

1 tsp baking soda

1 egg

pinch of salt

What to do:

Step 1:  Preheat the oven to 350 degrees.

Step 2: In a large bowl, thoroughly mash the bananas – I use a potato masher for this task.

Step 3: Add the melted butter and sugar and continue to mash everything together.

Bananas, margarine and sugar mash.

Step 4: Add all of the remaining ingredients and mix well using a fork or spatula, whichever you prefer.

Ready to be poured into the pan.

Step 5: Grease a loaf pan using butter or margarine. This is essential to easy removal from the pan.

Step 6: Pour the batter into the loaf pan – the batter will be quite thick and sticky.

Before the oven.

Step 7: Bake for 60 minutes.

Step 8: Allow to cool in the loaf pan for 15 – 20 minutes.

And after. I love the way it cracks at the top and caramelizes – so pretty and tasty!

Step 9: Serve and enjoy!

This banana bread doesn’t last more than a few days in my house. I bake for banana bread purists so I don’t add any extras, however, adding nuts or chocolate chips would be delicious – your call though!

Author: ellepottsie

I'm a five foot three recent commerce graduate and marketing enthusiast. Recently I've noticed that life is a little different when you're closer to the ground, but maybe that is just my perspective!

3 thoughts on “Get In My Belly Banana Bread

  1. Hah! Your recipe is almost identical to mine, which has been passed down for a number of generations on my mom’s side. The only difference is 3/4 cup of sugar (and we usually make muffins). I guess when something works, it works!

  2. Pingback: Banana Cream Bread With Chocolate Chips | familyrecipebooks

  3. Pingback: Coconut, Chia Seed Banana Bread | A 5'3 Perspective

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