Perfect breakfast banana bread

When I posted my first banana bread recipe way back in January, I promised a second iteration would be forthcoming. That version was delicious, but indulgent–skewing toward a dessert more than a breakfast or light(ish) snack. So here is my second attempt, which came out even better (except for the pictures, because I neglected to ask Alison–the real photographer–to help me).

IMG_0916(See what I mean?)

This banana bread is pure bliss: light, moist, and intensely banana flavored. I spent a long time ripening the bananas and then storing them in the freezer, which helped. After such a long process, the pulp from the bananas was visually gross, but made for some truly delicious banana bread.


2 cups all-purpose flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground nutmeg (if available, use freshly ground)
1/4 tsp ground cloves
1/4 tsp salt
1/2 cup (1 stick) of butter, melted
1 cup light brown sugar
2 large eggs
1/2 tsp vanilla
4 ripe bananas, smashed


  1. Preheat the oven to 350 degrees and butter a 9x5x3 baking pan
  2. Combine flour, baking soda, and spices in a medium bowl and stir with a fork to mix
  3. Using a wooden spoon, beat the butter and sugars together until well mixed
  4. Add eggs one at a time and vanilla to butter and sugars and continue to mix by hand
  5. Add dry ingredients about 1/3 at a time, stirring vigorously to combine
  6. Add bananas and mix
  7. Pour mixture into prepared baking pan and bake for 65 minutes

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