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Banana Bread baked in Stoneware Bread Loaf Pan

Banana Bread

Warm Banana Bread is delicious any time of the year. The fragrance of this Banana Bread baking in the fall or winter can fill your home and warm your heart with reminders of grandma’s house and her home-baked goods; and tasting this sweet treat in the spring or summer can send you reminiscing of your last trip to the tropics (or daydreaming about your next trip)! No matter the season, Banana Bread is a great addition to breakfast, lunch, or dinner. Or, enjoy it as a mid-day treat!

Prep: 10 minutes | Bake: 55-65 minutes | Total: 65 to 75 minutes 

Yields: 1 loaf

Banana Bread baked in Stoneware Bread Loaf Pan


  • 4 medium very ripe bananas (peeled and mashed with fork) 
  • 1/2 cup melted, unsalted butter
  • 1 tsp baking soda 
  • 1 pinch salt
  • 3/4 cup sugar 
  • 2 large eggs, beaten
  • 1 tsp vanilla extract
  • 1 tsp cinnamon 
  • 1/3 tsp nutmeg 
  • 2 1/4 cups all-purpose flour
  • 1/2 cup semi sweet chocolate chips (optional)

This recipe was developed specifically for use with our Stoneware Loaf Pans.


  1. Preheat the oven to 350°F, lightly spray loaf pan with cooking spray and line it with parchment paper.
  2. In a Brookline Mixing Bowl, mix the mashed bananas and melted butter. 
  3. Mix in the baking soda and salt. Stir in the sugar, beaten eggs, spices and vanilla extract. Mix in the flour.
  4. Add chocolate chips (if using).
  5. Pour the batter into the prepared loaf pan.
  6. Bake for 55 to 65 minutes at 350°F or until wooden skewer inserted into the center comes out clean.
  7. Remove from oven and let cool in the pan for a few minutes.
  8. Remove the banana bread from the pan and let cool completely before serving. Sprinkle the loaf with crushed walnuts and oats. Slice and serve.
  9. Enjoy!

Emerson Creek products featured in this recipe:

Aga Bodes is our guest food photographer, food stylist, and recipe developer. Learn more about Aga and see some of her work on her website,

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