sweet banana bread recipe

Mary

Mary is a San Diego native and has been a food blogger for 11+ years. She is an avid reader, a lover of puppies, and loves trying new food. Foods she loves: sweets, peanut butter, pasta, Triscuit crackers with cream cheese, and extra nuts on top of her sundaes. Food she dislikes: pickles, really spicy food, runny eggs, olives, and too much arugula.

6 Responses

  1. Darlene says:

    I find that when I buy green bananas and they are turning ripe, there’s only a three-day window of perfect bananas that are neither too green or too mushy. I agree about mushy bananas — gross!

    • mary says:

      I bought a whole bunch of bananas last week intending to make more banana bread this week… and now there’s only one banana left! Damn, I’m going to have to buy a whole bunch more bananas. I usually use them when they have a ton of brown spots all over them.

  2. Carol says:

    Oh we love banana bread! Yours look so good!

  3. Sandy says:

    I like bananas when they’re just under-ripe. Besides banana bread for over-ripe bananas, I use them in smoothies.

  4. Tina says:

    Awesome Recipe.

    I made it the other day for my family and they loved it.
    I also really like this simple banana bread recipe.
    http://www.wascene.com/food-drink/delicious-banana-bread-recipe/

    Thanks for sharing 🙂

    Tina

  5. mary says:

    Hi Carol – Thanks!

    Hi Sandy – They are good in smoothies, too. I haven’t made any smoothies in a while. Probably because it’s been too cold in the morning!

    Hi Tina – Glad to hear your family loved it! Thanks for the other recipe!

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