Banana Banana Bread: Recipe by Shelley Albeluhn of

D.C. Crowell, Commentary Editor


Have some overripe bananas taking up space in your pantry? This recipe was made for that! As a kid, I always saw these black and brown bananas filling our shelves. I never understood why we would keep these gross looking fruit, until I had a taste of banana bread. After that, I was hooked, and once you try this recipe you will be too.


-Flour, 2 cups

-Baking soda, 1 tsp

-Salt, 1⁄4 tsp

-Butter, 1⁄2 cup

-Brown sugar, 3⁄4 cup

-Eggs, 2

-Mashed overripe banan as, 2 1⁄2 cups

-Nuts, optional


Preheat oven to 350°F. Grease a 9×5 inch loaf pan. In a large bowl, mix together flour, baking soda, and salt. Then in a different bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; just enough to combine. Pour batter into loaf pan. Bake for 60 to 65 minutes. Insert a toothpick, knife, or fork in the center and if it comes out clean then the banana bread is done. Let bread cool in pan for a few minutes, then turn over so it’ll slide out of the pan. Now enjoy! You can eat it plain, with butter, or get into the Fall spirit with some apple butter!