This banana bread is simple, deep, and rich. Maybe I’m biased because this is one of the very first things I ever cooked all by myself, but I love it.

I’m pretty sure this recipe originates from my brother’s middle school home-ec class. Yes, really. This is the horrible thing I get to read every time I make it:

The. Worst. Handwriting. Ever.
It makes me happy, though. I don’t have the heart to transfer it onto anything legible so spent about 10 minutes trying to decipher this strange code. I just love handwritten recipes. This piece of paper is about 15 years old now!

Don’t worry, I’ll decipher that for you:

Brian’s Banana Bread
3 ripe bananas, mashed (about 1 cup)
1 cup sugar
1 egg
¼ c margarine, melted
1 ½ cups flour
1 tsp salt
1 tsp baking soda

Preheat oven to 325F. Lightly grease one large loaf pan or six small.

In a large bowl, mash bananas. Beat in sugar, egg, and butter.

In another bowl, mix flour, salt, and baking soda. Add flour mixture to banana mixture and stir until just moist.

Pour batter into prepared pan. Bake for 55-60 minutes (30-35 for small pans). Let cool for 10 minutes before removing from pan.

How I like to serve this: slice bread, toast, and butter one side.

Like I said, this is not very sweet, although people tend to like it for that very reason. Still, buttering one side is so good!


  1. OH I much prefer savory bread over sweet bread. I will give this a shot. It seems like the perfect summer beginning breakfast.

  2. I think I’ll give this one a try also because I like how it’s simple yet not too sweet…just what I need right now. A bit of sunshine and happiness. Thanks!

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