Easy, Delicious Banana Bread

While stuck in quarantine, pass the time by baking


Nora Fox, Arts & Culture Editor

In my free time, I love to bake! One of my favorite foods to bake is banana bread. Not only is it tasty and satisfying, but it’s also a great way to use old or mushy bananas that would otherwise be thrown away. My favorite banana bread recipe comes from the Madeline Island Historical Cookbook and was submitted by Wilder and Gene Towle. This cookbook is special to me because my family grew up on the island. Whenever I bake this banana bread, I’m reminded of all the happy memories my family and I shared. Additionally, with all the extra free time we have while in quarantine, baking is a great way to try something new and pass the time. 



3 very ripe bananas, mashed (Tip: freeze ripe bananas and defrost them. I find that doing so moistens the banana bread.)

¾ cup sugar

1 egg

1 tbsp. water

2 cups flour

½ cup chopped nuts (optional)

1 pinch salt (I usually add 2 pinches for extra flavor.)

¼ cup butter

1 tsp. baking soda



  1. Mash bananas with a fork. 
  2. Blend sugar, salt, beaten egg, and melted butter. Stir in the bananas. 
  3. Dissolve baking soda in water and add to the above mixture with flour. Add the ½ cup chopped nuts. (Again, this is optional. You can substitute chocolate chips if you would like.) 
  4. Mix well and pour into a loaf pan. 
  5. Bake for 45 minutes in a 350° oven. Makes one loaf.