The Clumsy Chef does Banana Bread

It’s time for another recipe! Woo hoo! Today’s spotlight is on my homemade banana bread. Everyone say it with me now…mmmm! I don’t think I know anyone that doesn’t enjoy a hearty slice of warm banana bread with the succulent hint of butter melted into each delicious bite. If y’all think your mouths are watering, you should smell my kitchen right now. Oh. My. Heavens. Alright alright, enough drooling. Let’s get down to business!

Banana Bread

Prep Time: 15 min         Cook Time: 60 min         Ready in: 1 hr 15 min         Servings: 8-10


1 standard loaf pan (9 x 5 x 3 in)

3 mixing bowls

1 wire cooling rack


1 c. granulated sugar

8 tbsp. (1 stick) unsalted butter, softened

2 large eggs

ripe bananas

1 tbsp. milk

1 tsp. cinnamon

1 tsp. nutmeg

2 c. all purpose flour

1 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

–crushed walnuts may be added if desired–



1. G’head and throw on that beloved apron. We all know that’s your favorite part. (I know it’s mine!)

2. Preheat your oven to 325 degrees F.

3. Butter your loaf pan. I use a paper towel to spread the butter evenly over the surface of the pan (no lumps!). That’s a little trick my momma taught me to keep from making an enormous mess. Wise woman, that one.

4. In one of your mixing bowls, cream the butter and sugar until light and fluffy. It’s very important that the butter be room temperature or softened! Otherwise trying to cream the butter and sugar is going to be quite the challenge. It’s very obnoxious. Add the eggs one at a time, mixing thoroughly after each addition. 

5. In a separate mixing bowl, smash the bananas with a fork. It’s so fun! Add the milk, cinnamon and nutmeg, mixing well.


6. In your third bowl, carefully mix the flour, baking soda, baking powder and salt.

7. Add the banana mixture to the creamed mixture and stir or beat until combined.

8. Add the dry ingredients to the banana creamed goop, mixing just until the flour disappears. Don’t over mix.

9. Pour batter into prepared loaf pan. Bake 1 hour until a toothpick inserted into the center comes out clean.


10. Cool on a wire rack at least 15 minutes. Cool completely before slicing.

11. Enjoy your banana bread! (Oh yeah, I made a double batch. Yes I surely did.) My favorite way is to add one pat of butter onto a warm slice of bread and enjoy it alongside a hot cup of coffee. Mmm…


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