A Note on the Hoarding of Brown Bananas; or, It May Be Time to Make Banana Bread

Rich, dense and buttery; chock full of tasty bananaloids.
Rich, dense and buttery; chock full of tasty bananaloids.

I have a deep dark secret. I cannot throw away a banana. When they go brown in our house, in to the freezer they go.  Then, one day I open the freezer and it’s like they were banana tribbles.  When the hell did all those naners get in there?! Oh, wait. Right. So….time to make some banana bread it is.

Betty Crocker has this amazing BB recipe that I’ve barely tweeked. It’s really yummy, dense and moist and full of bananaloids. It comes together lickity quickity.

8" loaf pan from Chicago Metallic
My precious!


Having good, solid tools for cooking makes the process easier and more fun. In that vein, I am always on the lookout for serious quality bakeware.  Home Goods is a great place, especially around the holidays.  I love my Chicago Metallic pans – they are serious shit. Heavy. Nonstick. Steel. I reduce my temp by 15* to the recipe because of their dark finish, but they are awesome. 

Sprinkled with sugar. They get so sparkly! 

Ready for the oven
Ready for the oven

 And now, the whole house smells great. Waiting for these babies to cool and slice seems like it will take forever.

Drizzled with a little melted butter.
Drizzled with a little melted butter.


Have a slice.
Have a slice.

 Alrighty  – two beautiful loaves. One for us, one for the neighbors (you remember the neighbors, the ones who bring us all the goodies from M-O-M? Yeah, gotta take care of each other.)

Banana Nut Bread
Serves 24
Beautiful, moist and buttery with good banana flavor
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
172 calories
24 g
26 g
7 g
3 g
3 g
55 g
75 g
11 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 172
Calories from Fat 64
% Daily Value *
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 26mg
Sodium 75mg
Total Carbohydrates 24g
Dietary Fiber 1g
Sugars 11g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
The wet
  1. 1 1/8 c sugar (plus some to sprinkle on top)
  2. ½ c butter, melted
  3. 2 eggs, room temp.
  4. 1 ½ - 2 c. puréed overripe bananas (about four med)
  5. ½ c buttermilk
  6. 1 tsp. vanilla
The dry
  1. 2 tsp bkg pdr
  2. ½ tsp salt
  3. 2 ½ c flour
  4. ¼ tsp bkg soda
  5. 1 c chopped nuts (plus more for garnish)
  1. Heat oven to 350*.
  2. Grease two loaf pan bottoms & corners, and line bottom with parchment.
  3. Mix together the wet in the mixer.
  4. Sift together the dry and add to the wet, barely mixing. Lumps ok.
  5. Put in the pan(s), sprinkle with nuts and sugar, bake 350* for an hour.
  6. Cool ten minutes, slice a spatula or butter knife along the edges and depan them to finish cooling. (Hello, parchment, I love you.)
  7. Enjoy. This is definitely a Maginnis favorite.
  1. This will only work if your bananas are seriously overripe. Like, black or almost. But *not* if they're at the "my, that smells like banana rum" stage.
  2. Makes two loaf pans 8"x4 1/2" or one 9"x5"
  3. Betty uses 1 1/4c sugar, but I take some out because of the extra banana and the sugar on top.
  4. I've tried half brown half white, but my loaves burned. Will need to experiment/research more for that.
Adapted from Betty Crocker
Adapted from Betty Crocker
Bucket of Yum http://bucketofyum.com/

2 Replies to “A Note on the Hoarding of Brown Bananas; or, It May Be Time to Make Banana Bread”

  1. Always looking for a good banana bread recipe. Will give it a try this weekend. Hope mine looks as good as your pictures. Thanks for sharing.


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