Arts & Culture

Cooking Column: Banana Bread

There’s nothing in the world like a good slice of banana bread. I like banana bread because it’s not cake-y, so I don’t feel guilty. Plus, it tastes really good! On top of that, what better way to get rid of your old bananas then to transform them into banana bread? If you’re ready to make something delicious, then grab your hats, spoons, and bananas, and let’s get baking!



– 1¼ cup sugar

– ½ cup margarine, softened (that’s 115 grams)

– 2 eggs

– 1½ cups mashed ripe bananas (3 to 4 medium-sized bananas)

– ½ cup buttermilk

– 1 teaspoon vanilla

– 2½ cups all-purpose flour

– 1 teaspoon baking soda

– 1 teaspoon salt

– 1 cup chopped nuts, if you like



Heat the oven to 350˚ F (180˚ C). Grease a 9x5x3-inch pan for one loaf or two 8½-x-4½-x-2½-inch pan for two loafs. Mix the sugar and margarine in a large bowl. Stir in the eggs until the mixture is well blended. Then add the bananas, buttermilk, and vanilla. Beat until smooth and then stir in the remaining ingredients except the nuts just until the batter is moistened. Stir in the nuts and pour into the pan(s). Bake the 8½-inch pans for about 1 hour and the 9-inch pans for about 1¼ hour.

You can use a fork (or toothpick) to check. The pick/fork will come out clean if the banana bread is ready.

Loosen the sides of the banana bread, remove from the pans, cool completely, and enjoy!


There’s my recipe for banana bread! If you like a crunch, then don’t forget to add the nuts. I hope you enjoy making and eating it, and feel free to ask questions in the comments!


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  1. Rebecca Shangguan

    I LOVE banana bread!


  3. Vanilla extract? Thanks

  4. Try adding chocolate chips, too! 🙂

  5. This makes me want banana bread lol

  6. Ohhhh Yummy!!!!! That looks really good!