Do I have any homemade banana bread fans in the house? Ok, so everyone knows that cooking from home is cheaper than eating out. Well, except for my BF who doesn’t quite believe this is true. Maybe it’s because when we go to Costco our bill always ends up being over $100 just for some shampoo, chicken and fruit bars. Anyways, since we are big banana bread lovers, I thought I would try to calculate just how much cooking from home actually costs starting with my super fantastic homemade banana bread recipe.
Since I found it impossible to find any prices online, one day I walked around Save-On-Foods and wrote down prices for all the ingredients I needed. I came home, did some math, and found out that my recipe for a loaf of banana bread only costs me $5.02 to make! Divide that into 8 thick slices and that’s only $0.63 per slice. Suck on that Starbucks! $2.25 for a slice of banana bread? I don’t think so. Plus, it’s all whole ingredients, no preservatives, and I used organic eggs. Keep in mind, I bought these ingredients from Save-On-Foods (not the cheapest grocery store) and none of these items were on sale. So, I’m sure if you made an effort to use some coupons or went somewhere a bit cheaper like Great Canadian Superstore or No Frills, this recipe could be even cheaper.
In case any, of you want to make a batch of delicious homemade banana bread yourself, here you go!
Banana Walnut Bread (minus the walnuts) from Food Network Kitchens
- 1 1/4 cups unbleached all-purpose flour ($0.77; $6.99 for 2.5kg)
- 1 teaspoon baking soda ($0.02; $1.87 for 500g)
- 1/2 teaspoon fine salt ($0.004; $1.69 for 1kg)
- 2 large eggs, at room temperature ($1.17; $6.99 for a dozen)
- 1/2 teaspoon vanilla extract ($0.27; $13.43 for 125ml)
- 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan ($1.67; $6.69 for 454g)
- 1 cup sugar ($0.34; $5.99 for 4kg)
- 3 very ripe bananas, peeled, and mashed with a fork ($0.78 per pound, which equals to exactly 3 bananas)
Total = $5.02
Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don’t worry), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the centre of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.
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