Easy Soft Fluffy Banana Bread Recipe

Easy Soft Fluffy Banana Bread Recipe

I have been making batches and batches of Banana Bread and it disappears in a day or two. Both my kids love banana bread and actually make it while I stand and watch and jump in just when needed.

They have the recipe down to the T now. The key to a successful banana bread is hugely the bananas that go into it. I really like to use the ones that are very ripe and have black spots on them, the ones ready to be tossed. This is such good use of those overripe bananas. Banana bread is so versatile that you may anything to it and improvise. We personally love chocolate chips so we add them in our banana bread but you could add nuts like pecans or walnuts or almonds for crunch, add cocoa powder maybe nutella:) so get creative guys!

A lot of you sent me several messages and requested for a recipe and so by popular demand here goes:


2 Ripe Bananas blended in a bowl – we like ours smooth so we blend it but if you like chunky banana bread you may just mash with a fork and leave the chunks in there.

1 cup of sugar- any sugar but we use brown sugar

2 cups of AP Flour

2 Eggs beaten well

1 tsp baking soda- rising agent

Few drops of Vanilla syrup

A pinch of salt

1/4 cup Milk

A stick of butter

Chocolate Chips -optional


  • Take a baking pan, and grease all sides well. We use butter to grease the pan as I am not a big fan of any sprays and am old school – good old butter does the trick! You may use one of those non stick spray if you like.
  • Preheat the oven to 350 F for 30-45 minutes depending on your oven capacity. I usually check in at 30 minutes into baking. Secret tip—- I use a fork or something sharp to stick it through the banana bread at 30 minutes into baking and when you pull it out, if it still comes out with dough sticking on , I would leave it in an extra 15 minutes for baking.
  • Take a bowl- measure 2 cups of AP flour, add in 1/2 tsp of baking soda, pinch of salt and mix well.—–DRY INGREDIENTS
  • Take another bowl, melt a stick of butter in microwave and add 1 cup of sugar-whisk well to mix. Add 2 beaten eggs and whisk again. To this add the mashed up/ blended bananas and whisk well for about 5 mins. You may use an electric blender too but I prefer a hand whisk. I get some workout done during quarantine 🙂 Add few drops of vanilla syrup and milk and whisk well again till all the ingredients are mixed well and smooth——-WET INGREDIENTS.
  • Transfer the dry ingredients to the wet ingredients gradually and whisk as this transfer is done to get a smooth even dough.
  • The key to adding the chocolate chips or nuts to make sure it goes evenly in the dough is a FOLDING TECHNIQUE. So as you add a handful of chocolate chips, you immediately fold in the chips using a flat spatula into the dough. Repeat this till you add in all the chocolate chips/ nuts.
  • Now bake at 350F for 30-45 minutes.

Enjoy warm banana bread with a hot cup of coffee or hot chocolate! Yum!

Catering for an Art Show-4/6/13

Catering for an Art Show-4/6/13

My daughter goes to art classes in a small warm cozy art studio in Maplewood, NJ. The owner is an extremely talented, warm and nice. She was organizing an Art Show at her studio and wanted me to cater some short eats to go with wine for all the people who were invited.  I decided to make Polenta but wanted to make it mess free for people to pick and eat. The first thing that came to my mind was the mini cupcake baking pan. I have baked so many cupcakes and done bake sales for my daughter’s school. I decided to use the cupcake bake pan to mold the polenta. I always try and use Bob’s Corn Grits or Polenta from the supermarket simply because its convenient and easy to prepare.

art 1

geralynThe instructions usually tell you to cook the corn grits with water but I do it differently.

Currylicious Tip: I whisk half heavy cream and half whole milk in a pot until it comes to a boil. Then, I add corn grits and whisk well to avoid lumps. By the way dont polentaask me why I whisk the cream/milk and bring it to a boil:))) lol I just feel that it tastes absolutely delicious when I make it this way!

Once the polenta is creamy and hot, I spooned it into the mini cupcake baking pans and leave it in the refrigerator to set for about 1/2 hour. Once you take them out of the refrigerator, you can scoop out the polenta cupcakes easily. I also made a baked art audienceeggplant dish which i used to top off the polenta cupcakes.


I also made a Tuscan ChickPea spread with garlic and tomatoes and it was served on toasted bread.

I took all the food to the studio as I was also invited to the Art Show. It was so much fun meeting several people and to see them taste my food and get their feedback and appreciation.

With much love …….