Banana Bread

Banana BreadMy daughter and I had some alone time today and we decided to make a loaf of banana bread (we had two very ripe bananas to use up). We had a great time laughing, making a mess, and creating the best banana bread I have ever made. I was really impressed with how well my daughter bakes – she is a natural. Let me just say, this loaf lasted less than 24 hours in our house…there was only a third left after I took it out of the oven and my kids happily ate the remainder this morning with breakfast. It was so good! I love the cinnamon, nutmeg & clove flavors combined with the banana and vanilla. The only downside of this loaf was that it was a bit small so I will double the ingredients next time for a fuller loaf. No matter how small my loaf was, it was FULL of flavor, moist and delicious.

Banana Bread:


  • 1 cup of flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 ripe bananas
  • 1 egg
  • 1/4 cup of white sugar
  • 1/4 cup of brown sugar
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/4 cup melted butter
  • 1/2 tsp vanilla extract
  • 1/2 cup walnut pieces

Preheat the oven to 350 degrees. Grease and flour a loaf pan.

Sift flour, baking powder, baking soda, and salt into a large bowl and mix thoroughly, set aside.

In another bowl mash bananas, egg, sugar, cinnamon, nutmeg, cloves, butter, and vanilla together and mix thoroughly.

Slowly add dry ingredients into wet ingredients and mix well. Once the batter is well-combined add walnuts and stir.

Pour ingredients into the prepared loaf pan.

Bake in the oven for 40-45 minutes or until a knife inserted into the center comes out clean.

Remove from oven & let cool for a few minutes before cutting. Serve while it’s warm with butter. Enjoy!

Banana Bread


Click here for a printable version of this recipe – For the Love of Cooking.net

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  1. You have just reminded me that I have some ripe bananas in the freezer. Banana breads are very comforting!

  2. I was just thinking about making banana bread last night but I didn’t, and looking at your yummy looking pics is making me sad that I didn’t. =(

  3. That looks soo good! I was going to make this with your recipe, but then I remember that I didn’t have any bananas. but theres always next time.

  4. This sounds delicious. I think the smaller loaves bake more evenly…yours look perfect! Can’t wait to try it.

  5. I made a large loaf using your recipe this evening. I doubled it at your suggestion. I accidentally used a 1/2 tbsp measure instead a 1 tsp measure for the spices, but it turned out great anyway. The extra spice didn’t make as much difference as I worried it might. The bread was fantastic, even the next day (which is as long as it lasted).
    Thanks for the great recipe.

  6. I made the banana bread and told myself that I could only have one slice. 5 out of 6 slices in one sitting later, I can now say that this is the best banana bread that I’ve ever made. Thanks for the recipe!

  7. I made this tonight on a whim because I wanted to use up my last two browning bananas. I prepared it exactly as you listed (except that I subbed chocolate chips for the nuts) and it turned out DELICIOUS! I like that the bread is super dense and moist. Thanks for sharing this recipe!

  8. This was delicious! You forgot to mention sugar in the directions part, but it was easy enough to figure out. I will make this one again.

  9. Thanks for the delicious recipe! I only had two overripe bananas, and your recipe came up in a google search. I liked the smaller bread size, actually. I made it in a Pyrex loaf dish, which is on the smaller side. I did have to bake it for closer to 50 minutes, but it could be because I made it in the convection oven. Oh! And I replaced the egg with a ground flaxseed/water combo. My co-workers are currently loving it! Thanks!

  10. I made this bread last night and it received a rapturous response. Truly delicious. Also much lighter than previous banana breads I have made. This will become a firm favorite. Thank you!

  11. Omg!! I just made this and it was great…I’m trying to control myself so I don’t eat it all..great recipe! I didn’t add the nuts or cloves though .

  12. Hi! I came upon this recipe and had to try it out. I put them in muffin tins instead and since it was a dark pan I decrease the temp by 25 degrees and baked for 20 mins. Came out perfect. This is a keeper. Thank you for sharing this.