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Banana Bread

A couple of weeks back, La Petite Wasabi’s teacher had scheduled her to be her class’s Friend of the Week. The class celebrates the child who is the Friend of the Week and his/her parents are invited to go one day during that week to meet with their child’s classmates, talk about the Friend of the Week and have some fun activity with all the kids. We were also supposed to bring a favorite snack for the class to share. I was not really sure as what to bring and was going to default to the yogurt cake, but then decided to change things and give it a go with a banana bread.

I had baked one a while back when I found myself with a couple of bananas that had been sitting way too long on our kitchen counter. After a bit of research, I came upon this recipe, which seemed easy and listed all the ingredients that I had home. After some trial and error, I made some little adjustments to the original recipe. I can proudly say that La Petite Wasabi’s classmates enjoyed it quite a bit and there was not much left to bring home. Plus it’s so easy to make. The secret to it is using very, very ripe bananas.

– Butter to coat pan
– 1 1/2cups all-purpose flour
– 1 1/2teaspoon baking powder
– 3 large eggs
– 1 1/4cups sugar
– 1 cup mashed ripe bananas (about 2 large bananas)
– 1/2 cup vegetable oil

– Preheat the oven to 350°. Coat a loaf pan or a cake pan with butter. The recipe calls for a 9x5x3” loaf pan, but I have used an 8″ diameter springform pan and it has worked beautifully. It also makes it easier to get the bread out of the pan.

– Whisk the flour and the baking soda in a medium bowl.

– Whisk the eggs, the sugar, the bananas, and the oil in a large bowl until smooth.


– Add the dry ingredients to the banana mixture and stir until combined. Pour the batter into the prepared pan.


– Bake for about 60–70 minutes. You will know it’s completely baked when you put a knife through and it comes out clean.

– Let the bread cool in pan for 15 minutes.  Unclamp the round edge and run a knife around the bottom inside of the pan to release the bread. You can put the bread onto rack and let cool completely. Enjoy!