From School Days to Sunday Brunch
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We are huge fans of smoothies at home which has us buying bananas in bulk. As often as we have our before school smoothies, we end up with 4 or 5 overripe and unused bananas. Somehow the smoothie loses its luster when the kids see me put in a less than yellow banana…so enter the World’s Best Banana Bread! I wish I could take credit for coming up with it, but the original recipe can be found on Simply Recipes. I think it is the World’s Best…and read on to see why I know you will too!
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Whether it’s a school day or a Sunday Brunch, this bread will stand up to either table. We all have those recipes that our family loves, but we wouldn’t necessarily serve them to a crowd. This bread will have your kids begging for more and your guests thinking you are a world class baker. With a brief ingredient list and quick prep, you can have it anytime the craving hits. When I am really organized, I make it before bed and it’s ready to go for early school mornings. Yes it’s a great breakfast, but it’s an even better after school snack or lunchbox addition.
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I love a good base recipe with the ability to modify it and spruce it up, even with my baking abilities. I have always envied those bakers that really understand the science of baking and how a little of this and a pinch of that will create different results. That is not me! I can however add a little something here and there. This recipe serves as the perfect backdrop for so many flavors. Have a chocolate craving? Add chocolate chips. Looking for a sweet kick? Craisins are delish. In the mood for a little crunch or texture? Walnuts would be amazing! The options are endless and completely customizable to what you and your family love.
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Once you have it made and include your additions (if any), baking time is suggested to be 50-60 minutes. I usually set my timer for 45 minutes and watch it from there as my oven tends to cook things a bit faster. When I have more bananas than called for, I bake it for 50-55 minutes and it has a bit more of a banana texture vs a bread texture. You can’t go wrong with this recipe as it is very forgiving. I set it to cool until I can cut it without crumbling or, like I said, you can prepare the night before and keep it fresh in an air tight container until you are ready to serve.
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I dare you to stop at one slice! {Again, recipe found here!}
Bon Appetit!
Kristen
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