Banana Bread

Banana Bread is tasty served warm from the oven.  I love to put butter on it or better yet, a nice slathering of cream cheese.  Perfect for so many occasions including breakfast, brunch, lunch, or a tailgate.  I love how well Banana Bread transports to a potluck.  Loaf breads are good for that. Remove it from the pan or serve it from the pan.  You can’t go wrong.

Banana Bread is a Church Favorite

Back in the day before there were megachurches, the little church I attended would have many carry-in suppers.  In fact, most of our Wednesday night meals were carry-in.  It wasn’t until the 1990’s did I attend a church where someone would cook our Wednesday evening meal for the whole congregation.  I do miss all those homemade goodies of the Wednesday carry-in meals.  You could always count on someone to make a 5-cup marshmallow salad, a pot of baked beans, potato salad, fried chicken, and of course, Banana Bread.


Banana Bread has a certain nostalgia to it because I think many cooks have their version. The smell of the warm loaf of Banana Bread coming from the oven brings back lots of memories of grandmas, moms, and aunts and their kitchen creations.  Most thrift cooks have made Banana Bread at some point because it takes the saddest little brown pieces of fruit and turns them into a delicious treat.  You can’t make many other recipes from the ruins of the fruit basket.

If you don’t finish the bread in one meal, the leftovers are great, too.  Try pan frying a slice of the bread in butter.  Delicious!  You can also make french toast, too.  If you still have some left over, place the bread in the freezer.  It’s great for breakfast on the go with a smoothie.

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