Health & Fitness

Banana Bread for Banana Lovers

On Monday, I noticed I left my bananas out for too long without eating them so they turned too ripe. I don’t know about you, but I hate eating squishy soft bananas. Not wanting to throw them out and waste food, I looked up some things I could make with ripe bananas (besides smoothies). Banana bread was an easy recipe that popped up! Perfect – I had all the ingredients already. Thus, the beginning of my banana bread experiment.

If you’re someone like me who doesn’t bake on a regular, but want to make a tasty snack, this is a super easy recipe to follow and doesn’t require too many ingredients or supplies. Follow along and you’ll be able to successfully make banana bread!

The recipe I used as a guide was this one from The Kitchn. The great thing about banana bread, as mentioned in The Kitchn recipe is that it is a very forgiving recipe. You can switch out a lot of the ingredients for alternatives! I switched out some of the ingredients and also changed the amount of certain ingredients as well to fit my liking.


2 cups of all-purpose flour (I opted for whole wheat flour instead)
2 ripe bananas
2 eggs
¼ cup milk
1 teaspoon of baking soda
½ teaspoon of salt
1 cup of brown sugar (I cut down the sugar to a little less than ½ cup)
½ cup of butter
Handful of semi-sweet chocolate chips (optional)


Pre-heat oven to 350ºF or 180ºC.


Line the loaf pan with parchment paper and spray with cooking oil.

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Melt the butter in the microwave on low heat. Then add sugar with melted butter into a mixing bowl and mix until combined with a whisk.

Add eggs and whisk until smooth.

Add the milk and stir!

Add the bananas and start mashing them up with a whisk or fork. Depending on how chunky you want your bananas, mash until it is the consistency you like.

Add the flour, baking soda, salt and stir using a spatula/whisk until dry flour is not visible. I found using only a spatula didn’t get all the dry flour clumps to mix with everything else so alternating with a whisk was helpful. (Not pictured: mix in the chocolate chips after!)

Pour into the parchment lined loaf pan and smooth out the top with the spatula.

Set your timer for 50 minutes.

Place the batter into the oven. Bake until the top is a dark brown and sticking a wooden stick (it could be a toothpick or in my case, chopsticks) in the middle comes out clean with no batter stuck to it.

Once the banana bread is done, take it out of the oven and let it cool on a cooling rack. Now it’s ready to eat!

I’m so happy and proud of myself with the way this recipe turned out. My mom and brother are the passionate ones about the culinary world. I, on the other hand, don’t have the natural instincts for cooking like they do, but I’m pretty decent at following recipes. I enjoy cooking because it’s therapeutic. I’m usually inspired to experiment when I’m bored of eating the same foods. I’ll look at what ingredients I have in the fridge and look up recipes that have those ingredients. I can’t think of a time that something ended up tasting horrible.

Let me know in the comments if you tried this recipe! Or take a photo of your final product on Instagram and tag us @restlessfeetadventures!


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