Teach your baby to sign “banana”

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Hand Shape: “1” shape with left hand, “O”  shape with right hand
Location: at chest level
Tip: as if peeling a banana
Action: move dominant fingertips of flat “O”  up and down “1” shape

Video transcript: Hi and welcome to Sign Baby Sign.  This week’s word has to do with fruit; it’s banana. Use your pointer finger on your less dominate hand and then take your dominate hand and with your pincher fingers peel the “banana” (demonstrates sign).

Children find it enjoyable to sign “banana” because it mimics the action of peeling one.  Children learn by seeing and doing.  It’s only fitting that teaching the sign “banana” will be a winner sign in your house.  Be sure to comment on our blog page so we can hear your brag story of your child’s experience signing.  You may find our Food flash cards to be helpful.

Ready to learn something new?  Monkeys open bananas from the bottom.  Try it next time.  You’ll be pleasantly surprised; no more squished bananas from trying to get it open.

Before I close, I thought I’d share with you one more tidbit.  The most common recipe that uses bananas is the infamous banana bread. There are so many different banana bread recipes out there but we have searched high and low for the very best one. Introducing the yummiest, moistest, with a little hint of perfect crunch banana bread you will ever bake…..

The Ultimate Classic Banana Bread


    • 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for pan
    • 1 2/3 cups all-purpose flour, plus more for pan
    • 4 medium very ripe bananas (about 13 ounces), peeled and mashed
    • 1/4 cup sour cream
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon kosher salt
    • 1 cup (packed) dark brown sugar
    • 2 large eggs, at room temperature
    • 1/2 cup chopped toasted walnuts


  1. Preheat oven to 350°F. Grease a 9×5″ loaf pan with butter and dust with flour, tapping out any excess.
  2. Combine banana, sour cream, and vanilla in a medium bowl. Sift together flour, baking powder, baking soda, and salt in a (separate) large bowl.
  3. Using an electric mixer, beat butter and brown sugar on medium speed in another large bowl until light and fluffy, about 3 1/2 minutes. Add eggs one at a time and beat on medium speed until fully combined, about 1 minute each. Add banana mixture and beat until just combined, about 30 seconds. Add dry ingredients in 2 batches, beating on low after each addition and scraping down sides of bowl if necessary, until fully incorporated, about 20 seconds per batch. Fold in walnuts. Transfer batter to prepared pan and smooth top with a spatula.
  4. Bake, rotating halfway through, until batter is set, top is dark golden brown and starting to crack, sides are starting to pull away from pan, and a tester inserted into center of bread comes out clean, 60–65 minutes. Cool in pan on a wire rack at least 15 minutes. Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing.

HELPFUL HINT:  To quickly ripen unripe bananas for baking, bake them unpeeled on a baking sheet at 250°F until soft, 15-20 minutes. Do ahead: Banana bread can be baked, cooled, then wrapped in plastic and left at room temperature up to 3 days, or frozen up to 3 months.

HAPPY BAKING!  Recipe from Epicurious

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