Banana bread

Nina Brockelman

Last week, my roommate and I decided rather impulsively to put our overripe bananas to use and make banana bread. It was procrastination at its finest, but in hindsight, putting off the night’s homework was definitely worth it. We couldn’t believe how delicious this recipe turned out—with some help from our friends, the entire loaf was gone within minutes! It would truly be selfish if I did not share this with you all… it's just that damn good.


  • 4 medium sized, overripe bananas

  • ½ cup of butter (one stick)

  • 2 eggs

  • 1 tsp vanilla extract

  • 2 cups all purpose flour

  • ½ cup granulated sugar

  • 1 tsp baking soda

  • ½ tsp salt

  • ½ tsp cinnamon


  • 2 large bowls

  • 1 baking dish

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First, preheat your oven to 350 degrees and grease the baking dish with butter or nonstick cooking spray. Then, take a large bowl and mix together the dry ingredients: 2 cups of all-purpose flour, ½ cup of granulated sugar, 1 tsp of baking soda, ½ a tsp of cinnamon, and ½ a tsp of salt. In another large bowl, combine 1 cup of melted butter with four medium-sized bananas, mashed with a fork. The key to great banana bread is making sure that the bananas you use are overripe; this ensures that the bread will be sweet without using excessive amounts of sugar and moist when it comes out of the oven.. Once you’ve mashed your bananas with the  butter, add two eggs and 1 tsp of vanilla extract. Mix these ingredients well, until you no longer see streaks of eggs or large chunks of banana. 

Next, add the dry ingredients to the wet ingredients.Mix them together with a spatula, just until they’re combined—it’s important not to overmix! Now, you’re ready to pour the batter into the dish and bake. I suggest baking the bread for about 40 to 45 minutes, checking on it in the last 10 minutes to make sure you don’t overbake. The best way to check if your bread is cooked through is to stick a toothpick or fork in the middle; if it comes out dry, your bread is ready! 

To keep this banana bread moist while storing for later, be sure to allow it to fully cool and then wrap it in plastic wrap to then place in a zip-loc bag. This banana bread will last on the counter like this for up to three days, and in the refrigerator for up to a week. And don’t be shocked when you and your friends finish the loaf in one night. Enjoy!