I love baking first thing in the morning. It’s rare but it makes my insides happy when I do so. Something always simple to bake is banana loaf. It requires ingredients that you probably have in the pantry and there’s nothing tricky about it. It’s also a great way to use over ripped bananas. I refuse to eat them but I love to bake with them. As soon as they turn spotty and brown, I put them in the fridge or freezer to blend with smoothies, mix in pancakes, or bake into banana bread. All delicious alternatives to wasting.

I’ve make Food Network’s banana loaf countless times. I highly recommend it. It’s a tasty, basic recipe that can be easily modified. Spruce it up with spices such as cinnamon and hazelnut, or cut the sugar to make it healthier. I always reduce the sugar by 1/2 a cup and add walnuts in and on top of the mixture. Other than that, I follow the recipe exactly. It’s perfect the way it is.


1 1/4 Cups Unbleached All-purpose Flour
1 t Baking Soda
1/2 t Salt
2 Eggs, at room temperature
1/2 t Vanilla Extract
1/2 Cup Unsalted Butter, at room temperature
1/2 Cup Sugar
3-4 Ripe Bananas, peeled and mashed
1/2 Cup Walnut Pieces


1. Pre-heat oven to 350 degrees.
2. Butter a 9-5-3 inch loaf pan.
3. Mix flour, baking soda, and salt in medium bowl. Set aside.
4. Whisk eggs and vanilla in small bowl. Set aside.
5. Cream butter and sugar together in a large bowl.
6. Gradually pour egg mixture into butter while mixing.
7. Add mashed banana’s.
8. Combine flour mixture to banana, egg, and butter batter with a spatula.
9. Fold in nuts.
10. Transfer mixture to pan.
11. Bake for about 55 minutes.
12. Set on cooling rack for 5 minutes.
13. Knife the edges of the pan.
14. Turn loaf out of pan and allow to cool on rack.