Banana Bread

July 27, 2017

My S.O. LOVES banana bread. I mean if he could marry a few of his favorite foods, I'm pretty sure banana bread would be in the top 5 as well as my go-to dip for a get together, I will post that another time. I will also tell you that I rarely bake, because I am absolutely awful at baking. That is my S.O.'s specialty... definitely not mine! I honestly think some of my disasters could be considered a Pinterest fail. I don't know how else to tell you how awful I am without having you turn away from this recipe. I mean way to talk yourself down Ally! But to be honest with you this recipe is super easy and damn hard to mess up. 


The recipe I am sharing with you was given to me by a family member. I have made it a few times, made a few tweaks and let me tell you guys... This recipe is super SWEET even despite the tweaks I have made.


This isn't Whole30 compliant whatsoever (I'm sure you could tell by the title), I make this for others not for myself. For those who are Whole30 will understand after reading the ingredients on why I had a horrible stomachache after eating some. 



Banana Bread


  • 1 Cup of Sugar

  • 1/2 C Softened Butter

  • 3 Medium Bananas, Mashed

  • 2 Eggs

  • 2 C All Purpose Flour

  • 1/3 C Milk mixed with 1/4 tsp of Vinegar

  • 1/2 tsp baking soda

  • 1/4 tsp Salt

  • 1 tsp Vanilla Extract

  • Optional: 1/2 C Walnuts or Chocolate Chips


  • Preheat oven to 350 Degrees

  • Lightly grease loaf pan, I personally like using a mini loaf pan

  • Combine all ingredients and mix well

    • ​When I was provided this step, I just dumped in each ingredient as I went into the mixer bowl

  • Bake in oven for 25 minutes for mini loaves or 45 minutes for regular loaf pan 

    • ​I am at a higher altitude so I had to alter my times, check yours with a toothpick to make sure it is cooked all the way through



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