Easy Banana Bread

As I walked to work last week, a quarter of the way into September, sweat dripped from every one of my crevices. My liquid mustache gleaned and glistened. Discomfort surrounded me like a thick, steaming fog. And yet, even though the DC summer waged on and the sun beat down on my fragile skin, I could sense autumn descending.

You know how the internet hates girls who like fall? I’m one of those girls! I want sweaters. I want tights. I want warm beverages and crisp mornings. Yesterday I even bought a pumpkin-scented decorative broom. To further encourage this transition, I decided to make some banana bread spiced with cinnamon and nutmeg. This recipe is great for novice bakers like myself because it doesn’t require any technical gadgets or fancy ingredients. Of course, baking calls for some specific ratios, which I adapted from here. A slice of this banana bread pairs perfectly with a warm cup of coffee or a few crunchy leaves.


  • 3-4 super ripe bananas
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour

Preheat your oven to 350 degrees.


The bananas need to be ripe, brown, and mushable. Somehow, even in the lasting DC heat, my bananas took their sweet time on this process.


Open up the bananas and squish them into a mixing bowl.


Mash them up with a fork to the best of your ability.


Pour in the butter and mix.


Stir in one egg, the sugar, and baking soda.


Mix in the flour, spices, vanilla, and salt.


Taste the batter even though it contains raw egg. Consider adding walnuts and/or chocolate chips.


Spread the batter into a buttered bread pan. Bake for about 50 minutes.


Glorious! Bring a slice of banana bread to work for your favorite coworker; they will really appreciate you and maybe become your best friend.





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