Recipes to Remember: Banana Bread


I’ll admit — I kind of think of banana bread as a southern thing. I know people make it in the north too, but as I’m allergic to tree nuts I pretty much write it off as something I shouldn’t eat, since walnuts often make an appearance. But Korey loves it — sans walnuts — so I learned to make it the way his grandma does.

The recipe is fairly easy and straightforward. It calls for:

– two cups self-rising flour
– one cup sugar
– two eggs
– one stick melted butter
– three ripe bananas (I’ve added more before)
– one teaspoon of vanilla
– a pinch of salt

Mash that all together and bake for about forty minutes at 375°. I always cover mine with tin foil but I don’t think that’s truly necessary.


Although I have never actually tasted my own banana bread (the horror, I know, what a bad cook!) the kids seem to love it just as much as Korey. Izzy told me last night to make sure daddy didn’t eat it all. I replied that I had made two so there was no way he could eat it all. She replied “next time make three — one for the babies, one for daddy, and one for me!” Ha! The prospect of having to share at all is apparently too much for her. 😉


But I guess she knows what she’s talking about because between desert yesterday and whatever Korey ate for breakfast and took to work with him, there was only one left this morning! I don’t think I’ll be making three though. Some people just need to learn to portion better. 😛


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