Bananas for Banana Bread

PUBLISHED ON: 11.03.2011

Too many overripe bananas, equals time for making banana bread.  Thought I was still on my banana baking game, until I managed to leave out by accident the sugar in the recipe.  I improvised and sliced it up to enjoy with a drizzle of honey.

Its probably a good thing that I don’t have any more overripe bananas to fret over in my fruit basket.

This banana bread loaf takes just a few minutes to put together.  It’s worth it.

Banana Bread
Makes 1 loaf
Recipe adapted from The Andrews Inn and Garden Cottages

2 cups pre-sifted flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sugar
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1/4 cup buttermilk
3 large or 4 small mashed bananas
3/4 cup walnuts (optional)
Preheat oven to 350 degrees F.  Coat a 9x5x2-inch loaf pan with vegetable oil or cooking spray.  You may also use a muffin tin to make muffins.
In a medium-size bowl, mix flour, baking soda, baking powder, sugar and salt.  In a larger bowl, mix eggs, oil, buttermilk, and bananas.  Fold dry ingredients into wet ingredients by hand until well mixed.  Fold in walnuts (optional).  Pour batter into loaf pan.  
Bake for about 50 minutes (25 minutes for muffins).  Place on rack to cool for 10 minutes before 
removing from pan.
Don’t forget the sugar!
  • It looks good even without sugar. But, I'm a sugar luver, so I hope I wouldn't forget it.

  • I had dinner at a \”touted\” local restaurant last week. One famous for it's coconut pie. The first bite was a shock–no sugar! I think banana bread wouldn't suffer too much since the bananas are sweet and a drizzle of honey would be just perfect. And, you could have two slices instead of one.Best,Bonnie

  • Don't you just hate when you forget to add an ingredient. It was smart to think of the drizzle of honey. The loaf stills looks good.

  • I love banana bread! The recipe I use is a bit faffy. I will definitely give this one a go next time just to see, as it looks yummy! Buttermilk is quite hard to get hold of in the UK so I often use milk mixed with yoghurt instead, which seems to work ok…

  • You'd certainly never know you left out the sugar. It looks wonderful. One time I made a cake and left out the oil and it turned out fine. Kind of makes you feel like baking might not be an exact science sometimes.

  • I wonder what I can use instead of buttermilk as I never have it around.

  • Well – I usually cut the sugar in half. And this does look good – smelling the aroma! Improvisation can be new recipes!

  • I love banana bread. Delicious.

  • I must admit I picked up a box of Pillsbury Quick Bread (banana) today and popped it in the oven….smelled good baking….looked pretty good……taste, well ok but not what I anticipated! Yours looks much, much better and I am sure it tastes wonderful!!

  • Looks good! I also love sugar, so I likely wouldn't forget it! lol

  • There is nothing like a warm loaf of banana bread!! Unless it is a cold slice the next day! Love me some banana bread. I'm betting it was still wonderful with no sugar and the honey drizzled over it!! blessings ~ tanna

  • My husband loves honey drizzled over banana bread or even banana pancake. And i make both without sugar most of the time. Never tried banana bread with buttermilk though, would like doing so next time.

  • I caramelized my last ripe banana yesterday and had it with ice cream. I'm often a day late and a dollar short.

  • Banana Nut Bread is my absolute favorite. I'll have to remember to forget the sugar next time. 🙂

  • I can even imagine this toasted with honey. Sometimes a mistake leads to invention! I love banana bread loaded with walnuts. I see this one calls for buttermilk and no butter. It sounds delicious!

  • One of my favorite treats, Velva. Love that beautiful texture of your recipe.

  • That's the first thing the boys ask for when they see darkening bananas. I hate the stuff but the rest of the family LOVES it.

  • Love banana bread – for breakfast, lunch and tea! sounds like a delicious recipe!mary x

  • Whenever I see banana bread (in a cafe, on a blog), I want it. yet somehow these days I never seem to buy bananas, let alone end up with overripe ones for baking. Must remedy this…

  • I love banana bread, and haven't made it in awhile. This looks great! I bet even without the sugar, it was still good- great idea with the honey!

  • I found that when the bananas are extra-ripe, the sugar is not so necessary, or at least not in huge quantities. A little goes a long way. Yours looks great!

  • For the last year, down here in Oz, bananas have been way too expensive to turn into banana-bread (about $8.00 – $10.00 per pound).Thank goodness production is finally coming back after the cyclone last year and they are dropping to prices where they might be let go over-ripe!

  • Thought id say hello while passing your blog by, and i hope you folks have a very nice weekend. We are maybe a little past fall peek colors for taking pictures of our tree's here in central Pennsylvania, but ill try anyway to go out one last time to snap some images. Richard from the Amish community of Lebanon Pennsylvania.

  • Dear Velva, I know what you mean. Every time I walk past the fruit basket, the banana's seem call me for baking a bread. Sometimes they are eaten and other times know one notices them. Your banana bread sounds great. The fact that you left out the sugar makes is even better on the waistline and a better breakfast treat. Blessings, Catherine xo

  • I love banana bread but surprisingly I do not have a really good recipe for it. Thanks for sharing yours; it sounds yummy:)

  • mmm, i love banana bread, this looks awesome. the picture below is incredible too!

  • A lovely bread! So moist and fluffy.Cheers,Rosa

  • I like your banana bread, it is ages that I don't bake one, thank you for reminding me :-).And lovely blog, I will follow you, and then I love the name :-)!!!CiaoAlessandra

  • Hmmmm – this is one beauty of a banana bread loaf.

Leave a Reply

Your email address will not be published. Required fields are marked *

You cannot copy content of this page