Sunday, October 10, 2010

Banana Bread

Here is the banana bread recipe I use.  There very well may be other banana bread recipes on this site already, it didn't occur to me until I was typing this very sentence that I probably should have looked if there was.  But, hey, nothing wrong with variety, right?

This recipe is from  It's pretty good, I've made it a bunch of times.  Today, I used my Fall Icon Cakelet Pan from William's Sonoma.  Adorable little bites, aren't they?


  • 1 cup granulated sugar
  • 8 tablespoons (1 stick) butter, room temperature
  • 2 large eggs
  • 3 ripe bananas
  • 1 tablespoon milk
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt


Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan, or follow the directions for baking with a specialty pan, such as the one I used.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
Bon Appétit


Mrs. B. said...

These are so so unbearably CUTE!

Katie said...

I know, I love that pan!