04 March 2011

Plenty for the Freezer and Afternoon Playdates

My mother-in-law kindly brought over a large bunch of bananas the other day. Seems they ended up with over 3 dozen bananas when each member of their household managed to purchase some on the same day. That's a lot of bananas.

As the happy recipient of banana-overflow, banana bread was on the mind. I always like to make big batches when it comes to baked goods. They typically freeze well and it's nice to have something tasty on hand for surprise guests or late evening munchies.

Below is a favorite recipe that has been coddled and tinkered with and produces some mighty fine bread. Beware, however ... it makes a lot! You could easily halve this recipe. (And if you end up with just a smidge too much batter, use a mini-loaf pan (see above photo) and serve the cute loaf to little girls having a Friday afternoon playdate.

• Sweet Nest Banana Bread •

Blend together:
4 beaten eggs
2/3 c. buttermilk
1 c. canola oil
2-3 mashed ripe bananas

Mix in:
2 c. white sugar
1 c. brown sugar
2.5 c. unbleached white flour
1 c. whole wheat flour
2 t. baking soda
1 t. salt
1 t. pumpkin pie spice (or nutmeg and cinnamon)
1 t. vanilla

Pour into 3 loaf pans or 2 large loaf pans. Bake at 325 degrees for 80 minutes or 'til done. When cool, slice and place in freezer. Excellent toasted for breakfast with cream cheese!


  1. do you think i could use spelt flour instead of the white and whole wheat flour? how do you think that would turn out?

  2. Xin Lei-

    Why not! I would definitely give it a whirl. Can you have oat flour? I think that might work, too.

  3. A tried and true, delicious banana bread recipe is a treasure. It's so versatile and well loved by every one.

  4. Banana bread is such a simple, but perennial favorite. I know I've said it before, but your photos always make things appear tastier than they would at my house. :)

  5. Your recipe posts always make me hungry!! I'm trying this one this afternoon. LOVE things for the freezer!

  6. I've meant to ask you for this recipe for forever, glad I've got it now!