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My daughter went through a stage when she wanted a banana every single day. I couldn’t buy them fast enough it seemed. We were always running out and she was disappointed. With all the health benefits of eating bananas, I was just happy that she was so wild about them. I’ve never really been a fan. It’s purely a texture thing. I can’t get over the mushiness of the fruit. The flavor is one that I enjoy though. Anyways, when my daughter got over her banana phase, I forgot to slow down on the purchasing of them. They’re so cheap anyways that I don’t mind having extras.

That meant we had a lot of bananas that were getting overripe and going bad. I was tired of throwing them out, but I still had to buy some, because the rest of the family ate them. That’s when I started tossing them in the freezer. That was a trick my sister taught me years ago.

Now, you may wonder what I’m going to do with overripe frozen bananas, right? Well make banana bread of course! This recipe from All Recipes is a really good one. It’s simple, tasty, and everyone loves it. I make it all the time.

Recipe and photo courtesy of All Recipes.

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Quick Tip: Add some sweetness by tossing in some chocolate chips.

My mom makes a killer carrot cake. I mean, growing up we had Bible studies in our home weekly, and every single time my mom made carrot cake for our guests they raved about it for a long time! Everyone is always begging her to make it for dessert and so many people have asked her for the recipe. It is certainly a delicious treat that she makes really well. My mom is also amazing at making banana bread. It is marvelous what she can do with a few ripe bananas. They were always gone in no time when she made banana bread!

That got me thinking… what if I made a mixture of her amazing creations? You know, take a bit of banana bread, then layer it in a pan with carrot cake. Well, I tried it and guess what? Fail. The cakes baked at different speeds and just totally threw everything off. So then I got to thinking, what if I actually combined them both? So I did that. I practically made a batter of each, mixed it together and waited to see what would happen. The results were outstanding and well, let’s just say I’ll never make either of these cakes the traditional way again.

Photo and recipe courtesy of Ambitious Kitchen.

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Quick Tip: Add your favorite nuts into the batter.

I think banana muffins are the first thing I ever learned how to bake. They were so easy with the “dump and go” mentality. All you had to do (at least in my mom’s recipe) was dump everything in a bowl, mix it up until well incorporated, put in a greased loaf dish and pop in the oven for an hour. DONE! I used to take pride in my banana bread and serve it to anyone and everyone who would come over. I loved seeing ripe bananas because I knew that would be my chance!

Nowadays, I still make banana bread pretty often- specifically banana muffins like these. Boy have I played with the recipe, too! I do not just mix up the classic recipe and go, oh no! I switch it up almost every single time. Sometimes I add diced pineapple, other times, some chocolate chips, and more often than not, a handful of diced pecans. They are what make this treat perfect by adding that little crunch to the end result. This recipe is so easy, and even better than the one I used to make as a kid with my mom. And the fact that they are muffins? Even better!

Photo and recipe courtesy of The Cozy Cook.

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Quick Tip: Stir in any of your favorite toppings

Nuts are my comfort food. Whenever I relax, I eat nuts instead of chips or popcorn. Whenever I get stressed, I eat nuts instead of chocolate. And it’s not because they’re healthier, but it’s more about the fact that they’re the best snacks that I can eat all day without getting tired of the taste. They’re not too oily – that would make me lose my appetite and stop eating. Moreover, I’ve noticed that they make me alert, enabling me to concentrate on my work better.

Walnuts are my favorite. Give me a pack of walnuts and a book, and I am ready to lounge on my favorite couch and have a relaxing day ahead. Walnuts are the easiest thing to eat, with them being soft and crunchy at the same time. They also won’t go bad easily. I don’t have to worry about stocking too much of them on my shelf. And of course, they go really well with my favorite fruit, the banana, when I am in the mood for a dessert that’s not too sweet or too rich.

Photo and recipe courtesy of Land O Lakes.

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Quick Tip: Banana bread is even better on the second day. Wrap cooled bread tightly in plastic food wrap. Refrigerate overnight.

Warm, sweet, and fresh out of the oven are how I like to eat my banana bread. Add a pat of salty butter to the top and enjoy with a cup of tea or a tall glass of milk. Yum! I don’t know about you, but banana bread is a staple around my humble abode. It’s more like a dessert or afternoon snack versus just a plain old banana bread.

I know, we’ve all got our favorite banana bread recipes that have probably been passed down through the generations, but Folks, this recipe is amazing. We are willing to bet that it’s on par with your great great granny’s BB recipe. If you enjoy your banana bread moistly and flavorful, get clicking to the next page for the ingredients so you can get started on your loaf.

Recipe and photo courtesy of Food Network.

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Quick Tip: Enjoy this bountiful bread with or without nuts. My family prefers pecans.

A perfect banana bread is one that’s both moist and has just the right sweetness and flavor. This recipe has all that and is super simple to make!

When your bananas are no longer able to eat as-is, it’s time to make them into something else, and this banana bread does just that. Once you bake this bread it will be you new go-to, so you better keep this one in your back pocket. This recipe makes 1 loaf and is ready in about an hour!

Recipe and image courtesy of Chef in Training

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The Only Bread Recipe You’ll Ever Need

Hi everyone! Now, here’s a classic that never goes out of style! Year after year, decade after decade kids and adults alike have been crazy for this lovely bread – which can be served as a wonderful breakfast or turned into a delicious dessert. Any way you serve it, it will surely please the crowds! I’m sure by now you have already figured out what I’m talking about? It’s the banana bread, of course!

Who doesn’t love this warm classic on a chilly morning? Especially if you melt a little butter over the top, it goes so well with a cup of coffee. Pure perfection, if you ask me!

This is one of Martha Stewart’s older recipes, she starts out by stating “the older the better.” Once this bread is cooled and sliced, it should be refrigerated to maintain it’s shape.

If you’d like, you could add your favorite cream cheese filling and then drizzle this with melted chocolate for extra awesomeness!

Recipe and photo courtesy of MarthaStewart.com

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Quick tip: You can use creme fraiche, instead of the sour cream, if preferred.