Weekend Edition | Fresh Baked Banana Bread

I usually try and catch up on some baking on the weekends. I feel better about my boys taking muffins or banana bread to school rather than prepackaged snacks. I typically make double batches and freeze individual portions so they're easy to take in the morning rush.
Having a pretty and organized space to bake makes all the difference too.

Best Banana Bread by Erica Cook

1 cup softened butter
2 cups sugar
4 large eggs
4 cups ripe banana (6-7)
3 cups unbleached flour
2 tsp baking powder
1 tsp salt
1 tsp nutmeg

Preheat oven to 350°. Cream butter and sugar together well until light and airy. 
Continue blending adding eggs one at a time. Add in mashed banana. Remove 
mixing bowl and gradually hand fold in the four sifted dry ingredients, blending until
just moistened. Divide batter evenly between two lightly greased pans. 
Bake for 55-60 minutes or until fork comes out clean.  

Baking tips:

1. Cool in pan for a softer crust or pop onto cooling rack immediately for a crisper crust.

2. Store ripened bananas ahead of time. Peel and freeze them individually on a cookie sheet. when fully frozen transfer them to a plastic container. This makes it easy to remove as few or as many as you need for your recipe later without them sticking together. 

3. Invest in good quality bakeware. The coated metal pans end up with a million scratches, however the white ones above can be cut in and clean up well with a magic eraser. 


  1. Just pulled these out of the oven and the kitchen smells amazing! I'm going to slice them up and freeze one sliced loaf to be ready for school lunches. Thanks for sharing.

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