We had three bananas in the kitchen. Not quite as ripe as I like them for making banana bread, but there were three. I feared if I didn’t use them, there would be one missing in short order. So, this morning I made banana bread. I have three or four recipes for banana bread. One uses only bananas and spices and no molasses. Another is almost the same recipe as gingerbread, but with bananas, an extra egg, and a bit more water. This last one falls between those two. It uses the bananas and a lot less molasses. I decided to go with that one because I wanted it to taste a little different.

The whole loaf

This particular cookbook is just my style. Take all the ingredients, put them in a mixing bowl, squash the bananas and beat until reasonably smooth. A wooden spoon is fine, but this time I used the mixer. I still think the wooden spoon is less work. If you have a KitchenAid beater, you can skip squashing the bananas andΒ  use the dough hook, but I squash them. Then I add everything else and beat it for a few minutes at low speed. It isn’t a cake and you don’t need to beat a lot of air into it. It is supposed to be fairly solid.


3 ripe bananas, squashed

3 tablespoons molasses or some other syrup. Maple was delicious — sweeter, but not as spicy.

2-1/4 cups of flour

1/2 cup of sugar

Β 1 teaspoon baking soda

1 teaspoon baking powder

big pinch of salt

1 egg

2 – 3 tablespoons melted butter or margarine

2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

Beat on low for three or four minutes, during which time you can preheat the oven to 350 F (177 C). Pour into loaf pan. Bake for 50 to 60 minutes. I went for 60 minutes, but I think five minutes less would have been better. I was also on the telephone when the timer dinged, so it stayed in the off but still hot oven for at least a few extra minutes.


I tasted it. Garry tasted it. We declared it good. I also feel obliged to mention that as I wrote out the recipe, I realized I forgot to add the sugar. It’s STILL fine. I suppose between the bananas and the molasses, it is sweet enough, but it does gives me room to ponder how sweet a bread needs to be!

Categories: baking, Food, Photography, Recipes

Tags: , , , ,

42 replies

  1. I love using less sugar in my banana bread and molasses sounds heavenly in banana bread.


  2. Am I misreading this or is there really no flour?


  3. This makes me laugh. One of my first attempts at cooking was a simple cheesecake recipe — graham cracker crust, cream cheese filling, sour cream topping. When I took it out of the oven after the filling baked, I couldn’t figure out why it had raised into a big mound — but was coached to let it cool and finish making it. It later turned out that I had missed the cream cheese in reading the recipe, and made a magnificent graham cracker omelet!


    • I remember — before I learned anything at all about cooking — throwing frozen fish into a hot pan and serving it with rice. We called it “fish-heads and rice.” It was THAT good. And before I learned to bake, trust me, there were a lot of throwaway loaves!

      Liked by 1 person

      • I think we must all have similar stories! I started to bake my first loaf of bread after dinner one night — using an oil stove, yet. Reading the recipe, I thought it should take about 3 hours — by 3 am when it finally came out of the oven, I was too tired to taste it!


  4. Fantastic, Marilyn, another great recipe to try – that looks amazing! Banana bread is one of my favourites, so this is another definite. πŸ™‚


  5. I made quite a few of these during the lockdown.


  6. That looks really good — I’ll have to try it!


  7. I hope you enjoyed it! I love banana bread! Yummy! ❀😘


  8. I’ve been looking for another banana bread recipe. I’ll try yours next time..J


    • Probably you should add the sugar. And maybe half a cup of hot water.


      • Remember when I made it two times ago and mistakenly used powdered sugar instead of flower???Disaster!!!!


        • Yeah, well that would give it a pretty odd texture. Sort of like icing maybe? This was heavier than it would have been with sugar and obviously less sweet, but I didn’t realize I’d forgotten the sugar until after I’d eaten a piece and was writing down the recipe. That’s when I realized I’d never taken down the sugar canister. Oops. In this case, it didn’t matter … but it could have.


          • Marilyn, the last five times I’ve baked I’ve made some sort of dumb error. The last time, I forgot to pack down the brown sugar and it wasn’t sweet enough. I’ve gotta face the fact that I’m a pretty good cook but a lousy baker. That powdered sugar debacle was like a chemical experiment. It foamed up all over the oven like a volcanic explosion.


  9. I looks really tasty, and I can imagine it was great even without the sugar!
    🍌 πŸ˜‹ 🍞


    • The bananas were sweet and so was the molasses. But it puffs up better with the sugar added and I think it could have used half a cup of hot water. The mixture was a little dense. But it did really taste good and we finished it off in less than 24 hours.


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