Archive for March 2nd, 2013

Fans of banana bread will find this recipe not only easy to prepare, but extra flavorful because of the addition of vanilla and cinnamon. Like last week’s Cream of Crab Soup in a Jiffy, Too Easy Banana Bread works well for a book club or readers’ group get-together, a luncheon, or any other fun gathering.

Too Easy Banana Bread

Preheat oven to 350°F.

Spray 9” x 5” loaf pan with vegetable cooking spray (like Pam).


1/4 cup margarine (or butter), softened

3/4 cups sugar

2 eggs

1/2 teaspoon vanilla

1 cup banana, mashed

1/4 teaspoon cinnamon (for real cinnamon lovers, you can add up to 1/2 teaspoon)

2 cups of baking mix (Jiffy or Bisquick or similar mix)

To make bread:

1) Cream together margarine and sugar.

2) Add eggs, then mix until blended.

3) Add vanilla, banana, and cinnamon, then mix until blended.

4) Add baking mix, then stir until well blended.

5) Pour batter into prepared loaf pan. Then, place in oven and bake 55 minutes.

6) Cool slightly on a rack before removing Too Easy Banana Bread from pan.

7) Slice and serve warm, or store in refrigerator (or freezer) for later use.


If you love nuts, and you’re sure no one you’ll be serving the bread to has a nut allergy – you can stir in 1/3 cup of chopped walnuts at the end just before putting the bread in the oven.

Too Easy Banana Bread is easier to cut when it’s cool. To warm up – you can either toast it in a toaster or toaster oven, wrap the bread in aluminum foil and warm in the oven, or cover it with a paper towel and warm in the microwave.

Here’s a trick I use for the too-soft bananas at my house – when a banana (or part of one) becomes overly ripe, cut it in pieces, then smash. Place the smashed banana in a 1 cup container, put on a lid, label the container, then pop it into the freezer. (I use 1-cup soft margarine containers). Keep adding to the container until it’s full. When you’re ready to make Too Easy Banana Bread, get the frozen mashed banana out of the freezer. Allow it to thaw in the refrigerator for several hours (or better yet, over night), then use it in the recipe. Don’t worry if it seems “watery,” it will work just fine.

Appearing Monday on Whimsical Words: a guest post from speculative author Cindy Young-Turner.

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