cff HOME BAKED BANANA BREAD RECIPE | Simple and Serene Living


Monday, November 25, 2019

There is something about baking that brings me a sense of serenity. Life is somewhat chaotic this time of year, and I have found that the gathering together of ingredients can also help me to gather together my thoughts and emotions. 

When I was younger I made a lot of homemade bread. I loved the kneading of the dough. It always seemed to ease the troubles of the day. These days it would be difficult to do the necessary kneading of bread because of my arthritis in my fingers, but I find I still enjoy the quiet time alone in my kitchen. So I limit myself to quick breads. 

There is nothing like the smell of something baking in your oven. It evokes memories of family and togetherness. Of arriving home from school on a cold snowy day to find your mother has spent her afternoon baking an afternoon treat for you. Of baking those same treats for your own children. 

When you take the bread from the oven there is something so satisfying in seeing that perfect loaf cooling.

The anticipation of cutting that first perfect piece is a wonderful part of the ritual,

and then there is the reward of sitting down in your chair with your freshly baked bread and a cup of tea, remembering other days of baking, and knowing that it was time well spent.

Banana Bread
original recipe found here

  • Prep time: 10 minutes
  • Cook time: 55 minutes 


  • 2-3 very ripe bananas, peeled
  • 1/3 cup melted butter
  • 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet) (I use natural sugar)
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour (I use gluten free flour)

    1 Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
    2 In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
    3 Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
    4 Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
    5 Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)
  • Enjoy!


  1. This looks fabulous, Laura! I've also been doing a lot of baking lately...yesterday during a major snowstorm I made dark chocolate chip cookies with dried cherries in them.....boy are they good!

  2. Oh, Laura! This sounds like a good recipe! I’m going to take a screen shot to save it. I do hate to waste ripe bananas.....

    1. I hate wasting ripe bananas too and this is a delicious easy way to use them.

  3. This sounds so yummy. I have been trying to stay gluten free so I am going to try this recipe. I love finding traditional bake goods that can be made with the gluten free flour. Thank you for sharing this. I am envisioning Thanksgiving morning with coffee brewing and a nice loaf of banana bread in the oven. Happy Thanksgiving enjoy your family.

  4. I love baking too and find it relaxing. I am wanting to switch to gluten free flour. King Arthur is my favorite for years. A bit pricey but I love it. They have gluten free measure for measure. I'm using it better for MS they're learning.

    I really only wat gluten in baking and pasta. This Italian girl won't give up pasta once in awhile.

    Happy Thanksgiving sweet friend


    1. I started eating gluten free a few years ago for my peripheral neuropathy. I eat gluten free pasta and have learned to like it just as much as wheat pasta. There are so many gluten free options now.

  5. What a great recipe! Banana bread works well with whole wheat flour too. I love baking when the weather cools! Happy Thanksgiving my friend!

    1. The original recipe is for wheat flour so I'm sure for those who can eat wheat it is just as yummy. Happy Thanksgiving, Diane.

  6. I love banana bread but haven't made it in ages. I too baked a lot of bread when my kids were at school. I typically made whole wheat bread back then. With my arthritis I couldn't knead that bread again either.

  7. Getting older definitely stops us from doing some of the things we loved doing when we were younger.


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