Marie Nightingale's Banana Bread

Posted by Emma Swim on

One of life’s simple pleasures is a piece of homemade banana bread with a cup of coffee or tea. The other day I pulled some frozen bananas out of the freezer with good intentions of baking that night, but life happened and they sat on the counter getting swarmed with fruit flies.

After thawed, I removed the peel's and placed the bananas in a sealed bowl in the fridge… to then question two days later if they were still okay to baked with. Google said they were safe to be in the fridge for up to 7 days! So took out our Aunt Marie's cookbook "Marie Nightingale's Favourite Recipes" to whip make some banana bread. 

Aunt Marie’s Banana Bread

Homemade Banana Bread
  • 1/4 cup butter or margarine 
  • 1 cup granulated sugar 
  • 1 egg
  • 1 1/2 cups all-purpose flour 
  • 1 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 3 large ripe bananas, mashed 


  1. Cream together butter and sugar in a large mixing bowl.
  2. Add 1 egg and beat well. 
  3. Mix flour, baking soda and salt together. 
  4. Add dry ingredients to the butter mixture alternating with mashed bananas, beginning & ending with dry ingredients. Do not over beat!
  5. Pour into 9.5 inch loaf. *To make this a special treat, I sprinkled a handful of chocolate chips on the top. 
  6. Bake at 350 degrees for 50-60 minutes, until a toothpick inserted into the centre comes out clean. 

Banana Bread Baking Essentials:

Silicone is a favourite baking material as it is non-stick and easy to clean! 

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