Recipe |2 min read

Baking Banana Bread with Dr. Fidler

Avatar for Vicki Fidler by Vicki Fidler


baking banana bread

What’s a girl to do during the COVID-19 “Stay Home, Stay Healthy” order?  Why, bake of course!  Outside of the office, I love to bake and try different recipes. Below is a tried and true banana bread recipe that I have made plenty of times for my family.  You will also find a link to the original recipe that I made variations from.

What I love about this recipe is it’s easy to make. Most likely you’ll have most of the ingredients already in your kitchen (which makes it a good recipe to try when you want to limit your time at the store while grocery shopping).  It is soft, flavorful, and has a sweet crunchy top.  It is always a hit in my house!


Prep: 15 minutes
Cook: 45-50 minutes
Cool: 5 to 10 minutes


Wet Ingredients

1 stick of salted butter, melted and cooled

1 cup of packed light brown sugar

2 eggs

1 tablespoon of vanilla

4-5 mashed ripe bananas

Dry Ingredients

1 ¾ cups of flour

1 teaspoon of baking soda

1 teaspoon of Kosher salt

1-2 tablespoon of granulated sugar 


Preheat oven to 350 degrees Fahrenheit. Mix all dry ingredients in a bowl,  except granulated sugar, then set aside. Mix butter, light brown sugar, eggs, and vanilla. With a potato masher, mash bananas really well then add to wet ingredients.  Incorporate dry ingredients into wet ingredients.  Spray, grease, or place parchment paper in an 8×8 pan. Pour mixture into the pan. Sprinkle granulated sugar on top.  Place in the oven and bake for 45-50 minutes.  Let it cool for about 5 minutes and slice into squares. Best if served warm with butter.

fresh baked banana bread
Banana bread with a sweet and crunchy top

I hope you enjoy baking this banana bread as much as I did!   Stay safe and keep social distancing!

Dr. Vicki Fidler

Click here for video:

Original recipe courtesy of Joanna Gaines and can be found here:  

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