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Oh, my Nana Banana Bread!

August 19, 2009

nanabananabreadA bundle of bananas we’re turning brown, so I put them to use for my über-moist Nana Banana Bread. Crazy delish for breakfast or afternoon snack! It’s bananas! My father calls it “monkey bread” because its so moist and banana-rich; he prefers it nutty with a handful of walnuts. On that note, this tasty recipe can be modified to suit your taste buds, cravings, or seasonal palette. See variations listed below the recipe for ideas.


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1 to 2 teaspoons ground cinnamon
  • 1/2 cup butter, softened (1 stick)
  • 1 cup brown sugar or 1 1/2 cups white granulated sugar
  • 2 large eggs, beaten
  • 4 medium-sized overripe bananas, mashed


1. Preheat oven to 350 degrees F. Lightly grease a 9×5 inch loaf pan with butter or baking spray.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and sugar. Stir in eggs and mashed bananas until well blended. Add cinnamon and vanilla extract. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Any excess batter can be poured into muffin or mini-muffin pan.
3. Bake loaf pan in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Muffins will be done after 20 to 30 minutes and mini-muffins after 12 to 15 minutes, depending on size. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.


  • Go nuts and add 1 cup chopped walnuts to batter before pouring into pan.
  • Or, fold in 1 to 2 cups semi-sweet chocolate chips. After all, chocolate makes everything better.
  • Also, you can add 1 to 2 cups of raisins for additional texture.
  • Instead of sugar, use 1/4 cup of honey with 2 tablespoons brown sugar.
  • Or, go really rich and use 1 cup molasses in lieu of sugar.
  • To inspire autumn leaves to turn, add 1 to 2 teaspoons nutmeg to taste.


1 serving roughly estimated, 1 slice or medium-size muffin (recipe as stated above made with 12 oz bag of chocolate chips added): 142 calories, 5g Total Fat, 3g Saturated Fat, 22mg Cholesterol, 114mg Sodium, 22g Carbohydrates, 1g Fiber, 12g Sugar, 2g Protein.

8 Comments leave one →
  1. August 20, 2009 6:14 PM

    Love love love banana bread. I always use sour cream or buttermilk to keep it moist, but I’ve got some bananas in the freezer just craving that stick of butter. Thanks for sharing!

    • August 20, 2009 8:41 PM

      Thanks, Dixie. And yes, buttermilk is a great tip. I’ve never tried sour cream in banana bread; I’ll have to remember that to try on another batch. Happy baking!

  2. DWP permalink
    August 20, 2009 8:59 PM

    I was blessed to eat some of Babycakes’ Nana Banana Bread. So moist, it almost melts in your mouth! You definitely cannot eat just one slice.

  3. August 21, 2009 9:26 AM

    I was gifted a bundle of browning nanas, so I’ll be making another batch today. 🙂 This time, with some variations. My family will have yummy treats to eat this weekend.

  4. August 22, 2009 6:16 PM

    Check out my Flickr photostream for photos of Nana Banana Bread, Muffins & Acorn Cakelets:

  5. Lakewoody permalink
    August 24, 2009 2:04 PM

    Made your banana bread this weekend. It was great!

    • August 24, 2009 2:56 PM

      Thanks, Lakewoody, for your comment. I’m simply delighted to hear it! 🙂 I shared my last batch with friends and neighbors. Nana Banana Bread seems to spread smiles wherever it travels.

  6. April 20, 2015 5:15 PM

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