Passed down with love (and a few bananas that were almost compost)

If you’re anything like me, you’ve got at least one lonely banana turning brown in the fruit bowl, whispering, “Redeem me…” before your toddler or husband gets to it. In my house, bananas don’t stand a chance—between my son’s little hands and husbands midnight snacking, I sometimes have to hide bananas just to make this banana bread.

This isn’t just any banana bread. It’s been passed down through generations—starting with my great-great-granny, who clearly knew her way around a ripe banana and a wooden spoon. It’s soft, comforting, ridiculously good, and foolproof.

I make this at least once a month in our home—sometimes with chopped chocolate , or with nuts, cinnamon, or whatever’s lying around in the pantry. It also turns out beautifully as muffins—bake those for 30 minutes if you’re after a lunchbox treat or a grab-and-go snack while juggling play time, work and wife duties.

And every single time someone visits and tries a slice, they ask for the recipe. So here it is, from our faith-filled, banana-blessed home to yours.

Bonus blessing: if you add a slab of chocolate, it tastes like banana bread and brownies had a baby. Just saying.