Now more than ever, I’m looking to comforting recipes to connect me to my family and my past. This banana bread has been in my family for four generations, and I’m passing it along to my kids now to bring it to a fifth. I learned to bake this quickbread with my mom when I was 4 years old. And honestly, I think I like the raw batter even more than the final product (I know, I know… watch out for raw eggs.)
Making this is one of my earliest memories—spring sunlight coming through the kitchen window, the floral tile on our oh-so-1980s backsplash, and my very first spatula. The fun thing about this batter (especially for kids) is that sneaking a taste is so delicious at every stage—butter+sugar, all that plus the creamy flour, and then the caramel-sweet ripe banana swoops in and changes the whole thing.
My personal tip? Set the butter and sugar out in a bowl as your very first step, and then pull together the rest of the ingredients while the butter comes to room temperature.
Getting real: Making this with my kiddos this week was not without tears - three little ones all vying for attention and a chance at the mixing bowl is a hard balancing act! I have to admit, I’m also not my highest and best right now. I’ve been a better parent, and a more patient parent, in less trying times. But I’m doing my best, and trying to be present with them (body and mind). And yes, they all did get a chance to lick the bowl!
Tools you'll need
- GIR Perforated Masher - This tool is a MUST! Not only does it provide maximum mashing efficiency, it offers a fun opportunity to get the little ones involved in the kitchen!
- GIR Ultimate Whisk
- GIR Ultimate Spoonula (or a GIR Ultimate Spatula) for mixing
- Mixing Bowl
- 9x5 loaf pan
Prep Time = 20 min
Bake Time = 1 hour
Yield = 1 loaf
Tips for baking with kids
- Looking for some tools that fit perfectly into mini hands? We like to think of our Mini Tools as the training wheels to mastering the art of baking. Check out our full set of mini tools here.
- Pre-measure the ingredients before starting the recipe! You'll save some time and minimize the mess.
- Our most important tip: Have fun! A little time in the kitchen is all it takes to create memories that will last a lifetime.
Ingredients½ cup (1 stick) butter
1 cup sugar
2 eggs (well beaten)
1 cup flour
½ teaspoon baking soda
½ teaspoon salt
3-4 ripe bananas
- Preheat oven to 350°F
- Cream together butter and sugar
- Beat eggs
- Add well-beaten eggs to the butter and sugar mixture
- Sift together dry ingredients (flour, salt, baking soda)
- Add dry ingredients to wet mixture
- Add well-beaten bananas to mixture
- Bake at 350°F for 1 hour in a buttered loaf pan.
Use extra ripe bananas to increase flavor, sweetness, and moistness. When transferring mixture from mixing bowl to loaf pan, we opt for the GIR Ultimate Spoonula for it's superior swerving and scooping abilities - leave no batter left behind!
For some added fun - chop ½ cup walnuts and mix with a large handful of chocolate chips and place on top of the batter in the loaf pan before baking!