Banana Bread Recipe

March 6, 2007 14 Comments

Banana Bread Recipe

What do you do with overripe bananas?

Some of you may throw them out, but my wife makes the best banana bread I’ve ever tasted. Topped with a little butter or cream cheese and you have a great breakfast or afternoon snack. Add a little ice cream and you have banana bread a la mode for dessert.

Couldn’t be easier. Usually, at least one of the girls volunteers to help. Best of all, we can pack a slice or two for the girls to take to school for snack time.

Banana Bread Recipe

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 10 - 12

Banana Bread Recipe


2 eggs

1/2 cup shortening or try substituting vegetable oil

3 ripe bananas

1-teaspoon baking soda

pinch of salt

1-cup sugar

2 cups flour

Butter for greasing the loaf pan

chocolate chips

walnuts (optional)

How To Prepare At Home

Start by preheating you oven to 350F.

Combine the ingredients together in a mixing bowl (I use a Cuisinart) in the order listed above. Mix by hand (or by Cuisinart) until it forms a thoroughly blended batter.

Transfer the batter into a greased loaf or bread pan.

Bake until done, usually about one hour. A good way to tell if the bread is done is to stick it with a toothpick. If nothing sticks to the toothpick, it is done.

Simple and delicious.

Last modified on Tue 15 July 2014 10:44 am

Comments (14)

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  1. Chef Tom says:

    i love banana bread. I prefer mine without the nuts.

    Thanks for this recipe.

  2. taylor lynch says:

    wow! good cooking

  3. Wendy says:

    I followed this recipe exactly and it turned out perfect! No nuts as my son doesn’t like them, in fact he doesn’t even like bananas and he’s devouring it. I had it with a little bit of neufchatel (cream) cheese – DELICIOUS! Thank you 🙂

  4. jessie says:

    wow this is the best recipe i have found on the site and i was just experimenting with deserts for a work meeting im holding and i found this …… it was a success (the meeting) and now i always make this bread. thank you 😀

  5. RG says:

    Chef Tom, you are welcome and I know lots of folks who are not fans of nuts and leave them out.

    Wendy, my little 9 year old devourers her banana bread too. She likes to add a little honey to it.

    Thanks Jessie for the encouraging words.

  6. Connie says:

    9:30 at night is a dumb time to crave banana bread. I was intrigued by the title of your web site and decided to try your recipe to use up 3 very ripe bananas.
    It was very easy to put together in my food processor. We all loved it in spite of the lack of walnuts. (I was out, but I slipped in a little flaxseed with the flour for a little nutty flavor.)
    I checked a few other recipes so I will visit your site again. Thank you. I will keep this recipe on file.

    Hey Connie, glad it worked out for you and thanks for commenting. – RG

  7. cristina says:

    very nice!! I’m Brazilian, live in Brazil and love cook with bananas!! I’ll try it!!

    Hi Cristina, let us know how it turns out for you. – RG

  8. khim says:

    I made with your recipe yesterday, but cut down to half cup of sugar,and my family loved it so much. Thank you. khim

    Hi Khim, you are welcome and thanks for sharing your change to the recipe. – RG

  9. Olyvia says:

    I just absolutely love this banana bread and i am just coming back for more!!

    Thanks Olyvia – RG

  10. Maria C. says:

    Exactly the way I make mine. When I don’t use chips I add some fresh grated ginger. Great job, congratulations!

  11. Maria C. says:

    I want to add, I also use a bit less than a cup of sugar. specially when the banaas are very ripe. Lately I have been using BROWN SUGAR and I prefer it, it comes out a nice golden color. Again, great site!

  12. Melissa says:

    This Is A M A Z I N G!
    Ive Been Craving For Like Ever.& This Was Delicious. I Love You And That Bread Perfect Combination, I Just Died And Went To Heaven!

  13. martha says:

    I used ”unsweetened applesauce” for the shorting instead same amount 1/2 cup delicious! thanx!

  14. Carolyn says:

    I also add 1/4 c orange juice and 1/4 c sour cream to the recipe. Everyone I make this for loves it and it is moist.

    Also, do you use convection baking? A person told me they did and that their bread was really dark and burned on top. She began checking at 45 minutes and is one that bakes to the exact minute the recipe says. Her recipe said 1 hour. Did not allow for conversion of pan type or lower temp for the convection as I am sure her recipe was for conventional oven. Please give me your take on this as she does not believe me and when trying to teach her to cook, she is a doubting Thomas. I have been cooking since I was 5 years old and I am 72. This is just her personality. I want her to learn the correct methods I learned in school and if I can find printed comments, I share these to back up what I have been conveying to her. I even gave her class notes. I am a personal chef for several families.

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