Food Friday: Banana Bread


Lucy McWeeny, Staff Writer

This week we’re reverting back to sweet and simple. If you are someone who often finds themselves with overripe bananas on their hands, this recipe is perfect for you. Take those almost rotten bananas and turn them into a delicious treat with this easy recipe. Banana bread is nothing special, but it’s comforting taste is exactly what we all need in this time of unfamiliarity and uncertainty. I suggest adding chocolate chips, but you can keep it plain, or add nuts instead. Or, if you’re feeling a little crazy, add both! Eating it hot out of the oven is my preferred way of consuming, but this banana bread tastes just as good the next day as it does the first. It’s banana flavor is complemented, but not overpowered, by a bit of cinnamon. Enjoy! 


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 ripe bananas, mashed
  • 1 tablespoon milk
  • 1 teaspoon ground cinnamon, or to taste
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9×5-inch loaf pan, preferably glass.
  2. Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.