'This bread is bananas' banana bread

By Christine Tizzard
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  • 2 overripe bruised bananas, peels and all
  • 1/2 cup butter, at room temperature
  • 3/4 cup sugar
  • 1-1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • Pinch salt
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 tablespoon pure vanilla extract


  1. Preheat the oven to 350°F and line or grease a loaf pan. Bring a large pot of water to a boil.
  2. Peel the bananas and roughly chop the peels. Simmer peels in boiling water for five minutes then drain, rinse under cold water to cool, and set aside.
  3. Using a hand or stand-mixer fitted with the paddle attachment, mix the butter and sugar together until incorporated, light and fluffy.
  4. In a medium-size bowl, mix the flour with the baking powder, soda and salt.
  5. Using a blender or food processor, blend the bananas, peels, eggs, buttermilk and vanilla.
  6. Slowly beat the banana mixture into the butter mixture until incorporated. Beat in the flour mixture until combined.
  7. Pour the mixture into the prepared pan and bake for about one hour or until toothpick comes out clean.


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