This fast and simple banana bread recipe brings stress-free baking.

It was shocking how straight-forward the directions were. Though the recipe’s prep time reads 25 minutes, in reality, both reading the directions and making the batter only took about 30 minutes combined.

Following the recipe with no changes except replacing the walnuts with chocolate chips worked well; the taste testers felt happy with the final product of the bread. It didn’t have an overpowering flavor or a slimy texture from the bananas. The bread also provided a rich taste and wasn’t too dry.

The batter’s perfect consistency while mixing made it easy to work with. The only complaint about this recipe was it only made one loaf of bread, which isn’t much for an entire family. If feeding a larger crowd, a double batch makes two loaves.

Bakers can substitute and remove ingredients from the recipe, as well as add different types of nuts, such as: almonds, cashews or pecans, although the recipe calls for walnuts. Dried fruits and chocolate chips are amazing ideas to spice up the bread.

Overall, this treat was delicious and easy to make. This dish was an instant favorite and is recommended to anyone in need of a recipe.

This recipe rates a four and a half out of five bananas.

Prep time– 25 minutes

Bake time– 55 minutes 

Cool time– 10 minutes

Total time– 90 minutes 

Ingredients:

2 cups all purpose flour

1 ½ teaspoons baking powder

 ½ teaspoon baking soda 

½ teaspoon ground cinnamon

¼ teaspoon salt 

¼ teaspoon ground nutmeg

⅛ teaspoon ground ginger

2 eggs, lightly beaten

1 ½ cups mashed bananas 

1 cup sugar 

½ cup vegetable oil or melted butter 

¼ cup chopped walnuts

Instructions

1. Preheat oven to 350 degrees and grease the bottom of a nine by five by three inch loaf pan.
2. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg and ginger. Make a well in the center of the mixture and set aside.
3. In a medium bowl combine eggs, bananas, sugar and oil. Add egg mixture all at once to flour mixture. Stir just until moistened, then fold in walnuts. Spoon batter into the prepared pan.
4. Bake for 55 minutes then cool on a wire rack for 10 minutes before removing for the pan.

Recipe from the Better Homes and Gardens cookbook.