Growing up, I ate a lot of banana bread. My mom always kept bananas in the house for us to bring to lunch or have for breakfast. But the thing is, we hardly ever actually ate them. So come the weekend, we’d have banana bread! I suspect the real reason my mom bought bananas was to make bread with them, and if one of us kids happened to eat one along the way, then great.
Now that I’m all grown up and buying my own food, I do the exact same thing. I’ve just gotten used to always having bananas on the counter, because I really don’t like them. I try to eat them all, but inevitably one or two get over ripe. So I throw them in a ziplock bag and freeze them until I have enough for a big batch of banana bread.
Banana bread is an awesomely straightforward breakfast to make on the weekend. When you’re all groggy in the morning you don’t want to make something finicky and complicated. For this recipe you simply mix wet ingredients, mix the dry ingredients, mix them together, then you throw it in the oven and go back to bed for an hour. Easy peasy.
This recipe is an adaption of a more traditional banana nut bread recipe. I use 2:1 ratio of flour to cornmeal and include dried fruit along with walnuts. The addition of the cornmeal and dried fruits makes this bread more substantial and a little less cake-like. I tend to like hardier breakfast over pastries and this is reflected in this version of banana bread.
- 1 1/4 cups all-purpose flour
- 3/4 cup cornmeal
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 2 1/3 cups mashed overripe bananas
- 1/2 cup chopped walnuts (optional)
- 1/2 cup dried cranberries (optional)
- 1/4 cup dried coconut (optional)
- Preheat oven to 350 degrees F. Lightly grease a 9×5 inch loaf pan.
- In a large bowl, combine flour, cornmeal, baking soda and salt.
- In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Mix in the optional nuts and dried fruit at this point.
- Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
- Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.