Foodie Friday: Banana Bread

By Meghan Rossi

Few things make my heart flutter more than seeing my bananas get over ripe. As the peel ripens a tinge of excitement fills my little foodie soul– it’s banana bread time!

I’ve hardly ever followed the same recipe twice. I’m constantly mixing and trying new little twerks here and there to my banana bread recipe. Here’s one I recently whipped up that was oh so easy, and oh so yummy!


2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup sugar (I substituted with stevia)

4 very ripe bananas (go for 5 to make extra sweet and soft)

1 teaspoon vanilla

1/2 cup vegetable oil (I substituted with sunflower oil)

1 teaspoon cinnamon


– Pre-heat the oven to 350 degrees.

– In a medium bowl combine the flour, baking soda, baking powder and salt. 

– In a large bowl cream together the eggs and sugar. Stir in the mashed bananas, vanilla, oil and cinnamon. Stir in the flour mixture, a third at a time, until just combined.

– Pour the batter into a 9″x5″ load pan.

– Bake for about 60 minutes.


I like to experiment with adding some nutmeg or pumpkin spice. I also like to warm up a slice of bread with a little butter. So cozy with your morning coffee.



Kane and Arlo helped me in the kitchen.