My Favorite Banana Bread Recipe

Banana Bread

     In honor of National Banana Bread Day, I am once again posting my favorite banana bread recipe. It shows its face at every important holiday and is loved by all ages. It can be eaten plain, warm, with or with out butter.
Over the years I have tried several different recipes, some with more bananas, some with more nuts, healthy versions, buttery versions, the list goes on. There is one thing I have learned from my experimenting: No banana bread compares to the moist sweetness of my mom’s recipe.
adding the dry ingredients to the wet ones
Stir just until well moistened and no lumps remain.
after pouring the batter into a prepared bread pan
The bread should almost double in size as it bakes.
cooling on a wire rack
Serve at room temperature or warm with butter.


My Favorite Banana Bread Recipe
Prep time
Cook time
Total time
Serves: 12-16
  • 1 cup pureed ripe bananas (about 2 large)
  • 2 large eggs
  • ¾ cup white sugar
  • ½ cup vegetable oil
  • 1&3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  1. Preheat oven to 350 degrees. Grease a loaf pan.
  2. In a blender, puree the bananas until very smooth.
  3. In a large bowl, combine the eggs, sugar, and oil. Stir vigorously with a spoon for 5 minutes. Add 1 cup of pureed bananas and stir to combine.
  4. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the banana mixture and stir until moistened and no lumps remain. Pour into prepared loaf pan.
  5. Bake for 55 minutes to an hour, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes and then remove to wire rack to cool completely before cutting.

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