#KrissyfiedBakes: Banana Bread

04 April 2020

I believe in the value of celebrating even the smallest of wins, and today was a win for me! I finally got to try baking my very first banana bread, and it was a huge success with my family! 

It is moist, soft but not crumbly, and most importantly, it is delicious.

Getting ingredients is quite challenging given the enhanced community quarantine; online stores are almost always out of stock of the things I need, and delivery takes too long. I really appreciate my Papa and Mama combing the neighbourhood market in two separate occasions to look for my ingredients. 

However, some ingredients just can't be found anywhere at this time so I had to improvise, and that's why I was so worried! If there's anything I learned from my friends who know their way around the kitchen, it's that baking is a science and the ingredients should be followed to a tee. Good thing banana bread recipes are quite adaptable so I didn't mess it up. I am not being biased when I say it's one of the best banana breads I have ever tried, and if it were made by someone else I would be more than happy to pay for a loaf or two!

I combined recipes by Sally's Baking Addiction and Food. for this. I wish I took photos of the entire process, but I was too entranced to remember!

1⁄2 cup butter, melted
1 cup brown sugar
2 eggs, beaten
4 bananas, finely crushed
1 1⁄2 cups all-purpose flour
3 teaspoons baking powder
1⁄2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Chocolate chips and/ or unsalted nuts (optional)


1. After removing the odd pots and pans from the oven, preheat it to 350ºF or 180ºC for 15 minutes.
2. Cream together the melted butter and brown sugar.
3. Add the eggs and bananas. Combine well.
4. Sift together the all-purpose flour, baking powder, and salt. Add to butter-brown sugar-eggs-bananas mixture. Add the vanilla extract and ground cinnamon.
5. Mix just until combined. Do not over-mix.
6. Add chocolate chips and/ or unsalted nuts, if you want. We don't have unsalted nuts but I put in a handful of chocolate chips.
7. Pour into a non-stick or greased loaf pan.

8. Bake at 350ºF or 180ºC for 55 minutes.

9. Marvel at your creation and give yourself a pat on the back.

My family finished the loaf in one sitting, but in case there won't be a lot of people eating it outright, it should keep well as long as it's refrigerated after cooling completely.

To be honest I tried making this to serve as backup in case I don't get a cake for my birthday on Monday, heh. My boyfriend J and I got this oven as our Christmas gift to my family last year and I have already baked a lot of other goodies since, but it's the first time I'm actually sharing a recipe I tweaked. It's my sister that has been using the oven more and between her and myself, she's the better kitchen whiz. I  love eating her creations but I am also proud that I worked on this on my own. I am excited to try my hands on other recipes and put all the baking tools I have hoarded to good use!

It's good to be home.

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