Almost Bananas with Guilt

banana breadGluttony. That’s a thing of the past with foodies. Now, restraint is the new gluttony. Slow food. Locavores. Eating closer to the bottom of the food chain. Yeah, those are the subtopics of the current chapter. As someone who purposefully does not purchase many fresh foods grown outside California, I must confess to one weakness … bananas. Grown outside my entire continent, sprayed with various chemicals to control their ripening, transported half way across the world using oil that we … ok, let’s stop there. Simply put, I like ’em. And, my teenage son goes through them with like they are candy when he’s competing in one sport or another.

As for over ripe bananas, the obvious answer is banana bread! I found a recipe a few years back that did me well. Sure, it required 3 bowls and used shortening, but it was some pretty good stuff. When that big ol’ container of questionable shortening was finally finished (banana bread being its only use ’round here) I went on an expedition for a new plan. Ladies and gentlemen, I present to you banana bread made with 2 bowls and no questionable ingredients! This is straight from and incorporates several reader suggestions. Enjoy!


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 2 1/3 cups mashed overripe bananas


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
  2. In a medium bowl, combine flour, baking soda, salt, nutmeg, and cinnamon. In a separate bowl, cream together butter and brown sugar. Slowly add dry mixture until just incorporated. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.


* Go ahead and mush those bananas between your fingers …. its fun!

* When teen age kids are so excited over your banana bread and just pull the puffy top right off the loaf, take it as a supreme compliment.


One response to “Almost Bananas with Guilt

  1. I refuse to believe that bananas are grown elsewhere. We have banana farms in California. Yeah, that’s the ticket, all over California so all the bananas I eat are local. And they are trucked to my store by cars fueled with solar power. Really, cuz I will not give up my bananas!

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