Recipe: banana bread.

I don’t claim to be a great cook or baker, but there are a few things that I make pretty well. Trust me when I say that most of the creations that come out of my kitchen are spectacularly mediocre, but here in the Recipe posts on “Wife Life” and Beyond I will share with you the ones that are a little more fantastic – recipes that are actually a home run every time.

Note: Being a millennial (or at least a by-product of a family who doesn’t traditionally measure ANYTHING), I had quite a few questions when getting into my own kitchen for the first time – which was literally when I got married. No, my parents didn’t ban me from the kitchen growing up, I just didn’t have an interest in cooking or baking until it was my job to, ya know, keep my husband alive. I think that was in our vows somewhere.

Back to the good stuff: I had no idea there were different measuring cups for liquid and dry ingredients… I’ve been using the liquid/wet ingredient measuring cup for everything since getting married. It’s cool. Nothing has crashed and burned, yet. But before you laugh at me too hard, I’m just going to point out that Luis JUST learned that “fl oz” is not “Florida ounces.” So… on to today’s recipe.


My most significant tried-and-true recipe is for banana bread. The original source of this baby is far gone, lost on some Pinterest board long forgotten, and has since been much altered by yours truly. I can’t say it’s because I’m a genius baker – more like I can’t leave anything alone. So, here’s the anti-nuts, no fluff, but always delicious recipe that makes the hubby and my tummy happy every time (plus my commentary because it wouldn’t be my recipe without it):


  • 2 to 3 very ripe bananas, peeled (like… peel should be falling off kind of ripe)
  • 1/2 cup melted butter
  • 1 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup sugar (1/2 cup for less sweet or 1 cup for more sweet) – the original recipe called for regular sugar but I actually prefer brown sugar here the best, but either works
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups of all-purpose flour


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Butter/spray a 4×8-inch pan (that’s the bread pan, ya’ll… not the square one).
  3. In a mixing bowl, mash bananas with a fork until completely smooth. Stir melted butter into mashed bananas. When Luis is around while I’m making this recipe he insists on doing this part with the bottom of a drinking glass, smooshing the bananas to smithereens mortar-and-pestle-style, because he obviously likes to make things harder than they need to be.
  4. Mix in baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
  5. Pour the batter into your pan. Bake for 50 to 60 minutes at 350 degrees Fahrenheit or until you can stick a toothpick (or whatever tester-y thing you use) in and remove it without stuff coming back out. Do that in the center – obviously. Now, I can’t fool proof this one for you – you have to know how your oven bakes. Mine, for instance, always needs the full amount of time. Because of that, I put my concoction in for 60 minutes and don’t have to check it anymore – I know it’s perfect once the timer goes off.
  6. Remove from oven and let cool. Most people would then remove the bread from the pan to slice and serve… but I’m lazy and just slice it in the pan. So, you do you.
  7. EAT!

That’s it! Seven easy steps and lots of extra wordiness from me! Enjoy ❤

Banana Bread

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