Banana bread

I will be honest and say that i really didn’t want to share the recipe for this banana bread because it was too lit but then i realised there was no point in blogging if i was going to be stingy with recipes. After all i got the recipe from another blogger even though i did a whole lot of tweaking to the recipe. This banana bread was soft and yummy. I saw the banana splitting technique on instagram and i decided that was how i was going to decorate mine. I was worried that the split banana on top was going to get soggy or burnt but non of those things happened. The banana baked well and had a sweet touch on the bread. Here is the recipe (i am going to put the original recipe from and add my notes as well)


  • 1/2 cup (1 stick) unsalted butter
  • 1 cup granulated white sugar (i used 3/4 cup of brown sugar to balance out the sweetness of the bananas
  • 2 large eggs
  • 3 medium bananas, very ripe
  • 1/4 cup milk
  • 1 teaspoons vanilla (i used 2 tspns, because vanilla is life)
  • 2 cups all-purpose flour ( i used cake flour because what the hell is all purpose flour?)
  • 1 teaspoon baking soda (i used 2 teaspoons because i wanted my bread to the occasion 😜get it?)
  • 1/2 teaspoon kosher salt (whats kosher salt? I used hamaliyan pink salt, i mean salt is salt)
  • 1/2 cup chopped nuts or chocolate chips (optional) i dint use this, i opted for oats and muesli


  • 8×5-inch loaf pan
  • Parchment paper (not necessary, i just greased my pan)
  • Large bowl (if u have ever been on my insta stories then you know a large bowl does not exist in my house😂)
  • Whisk or fork, if making by hand ( whisk for who? I used a fork)
  • Stand mixer or hand mixer, if not making by hand

Spatula (I don’t have any of this fancy stuff, i do it by hand)


1 Heat the oven and prep the pan: Preheat the oven to 350°F (I don’t know what 350 F means and i was lazy to google so i settled for 180 degrees)with a oven rack in the bottom third of the oven. Line the loaf pan with parchment ( not necessary, just grease the pan with butter ) letting the excess hang over the sides. Spray the inside with nonstick cooking spray. → If using nuts, toast them in the oven for 10 minutes as the oven is pre-heating.

2 Melt the butter: Melt the butter in the microwave or over low heat on the stovetop. → Alternatively, for a more cake-like banana bread, soften the butter (but do not melt) and cream it with the sugar in a stand mixer in the next step.

3 Combine the butter and sugar: Whisk together the melted butter and sugar in a mixing bowl until combined. (Or cream in a mixer until fluffy.)

4 Add the eggs: Crack the eggs into the bowl. Whisk until completely combined and the mixture is smooth.

5 Add the milk and vanilla: Whisk the milk and vanilla into the batter.

6 Mash in the bananas: Peel the bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer. If you prefer an entirely smooth banana bread, mash the bananas separately until no more lumps remain, and then whisk them into the batter.

7 Add the flour, baking soda, and salt: Measure the flour, baking soda, and salt into the bowl. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible.

8 Fold in the nuts or chocolate, if using: (i added a handful of muesli.

9 Pour the batter into the pan: Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter. I then cut the 4th banana and carefully placed it on top of the batter, then i sprinkled some oats lightly on top

10 Bake for 55 to 65 minutes: Place the pan in the oven. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a tooth pick or cake tester inserted into the middle comes out clean. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every 5 minutes after.

11 Cool in the pan for 10 minutes: Set the loaf, still in the pan, on a cooling rack. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.

12 Remove from pan and cool another 10 minutes: Lift the loaf out of the pan using the parchment paper “wings.” Set it on the cooling rack to cool for another 10 minutes before slicing. Leftover bread can be kept, covered, at room temperature for several days or wrapped in foil and frozen for up to 3 months.

Recipe Notes:

• Banana Muffins: To make muffins, line a muffin tin with liners and fill each cup to roughly 3/4 full. Makes 8 to 10 muffins.


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