January 2021

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Grace Paul

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Easy and Delicious Banana Bread

Easy and Delicious Banana Bread

Perfect for entertaining or lazy Saturday mornings, this is my favorite easy and delicious banana bread.

 

I adore a fresh out of the oven loaf of banana bread with a crispy crust and slathered with butter. Throw in a steaming cup of medium roast coffee and happy children and what more could you ask for? Which brings me to how I got this recipe for easy and delicious banana bread.

I recently posted a photo on instagram of some rotting bananas I had sitting on the counter. We like to buy the mega bundles from Sams because #housefullofboys.

Somehow when I buy only one they disappear within a day. Then when I buy two bundles they sit on the counter and rot faster than the milk spilt in the backseat of the car on a hot summer day.

We had a lot to get done this week and I needed a quick grab and go breakfast so off to the internet to ask for the best recipes. Let me tell you, the mamas on instagram did not disappoint!

There were so many great recipes to pick from and if you’re anything like me you have precious people waiting on this bread so I’ll get to the point.

 

A few criteria for when I’m baking anything:

  1. Easy to make
  2. Minimal kitchen cleanup
  3. Low Sugar
  4. Tasty so that it actually gets eaten
  5. Easy to modify

    Grace Paul of Grace Paul Photography in Nashville shares her favorite easy and delicious banana bread recipe.
    This recipe is a culmination of all the ones that were sent to me on instagram. Thank you to everyone who shared theirs with me! 

    Easy and Delicious Banana Bread

    Ingredients:

    5 over ripe mashed bananas
    1/2 cup melted and cooled butter
    1/2 cup brown sugar
    1/4 cup white sugar
    2 eggs
    3 tsp vanilla (love me some vanilla!)

    1 3/4 cup flour
    1 tsp baking soda
    1 tsp salt
    1 tbsp cinnamon
    1/2 cup chopped pecans

    Directions:

    1. Combine all ingredients, wet first then dry, into one bowl.

    2. Mix until combined.

    3. Pour into loaf pan or muffin tins and bake at 350 degrees.

    Bake 45-55 minutes for a loaf and 12-15 minutes for muffins.

    Store in an airtight container for 2 days out or in the fridge for up to a week. This also freezes very well. If you plan on freezing just pop it into the microwave for 15-20 seconds when you’re ready to eat.

    Healthy substitutions: 
    Replace half of the sugar with agave syrup or another low glycemic sweetener
    Substitute coconut oil for butter
    Cut white flour with wheat ( I like to do 1/2 and 1/2)

    Make it special additions:
    1/2 cup dark chocolate chips
    1 cup dried cherries and walnuts mixed

    Have kids help:
    Kids can crush pecans (place them in a plastic bag and let them go to town!)
    Mash bananas
    Measure and stir ingredients
    Scoop into batter into muffin tin or pan

    That is all my friends, I hope you enjoy it! Follow along on IG and tag me if you try it. 

    Love,
    Grace

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