I have been making this recipe for Banana Bread for as long as I can remember! In fact, even though I can’t, I should be able to make this recipe from memory. (Possibly an age thing??) I actually do okay until it comes to the dry ingredients, I can never remember the exact amount of flour and baking soda…lol.
When I was little, if there were ripe bananas sitting in a bowl on the counter my mom always whipped up a Banana Bread. I remember asking my mom where the recipe came from and she told me it was from her Mom, my Grammie.
Let’s face it when a recipe is passed down from one generation to the next and the next and the next…you know that recipe is a keeper!
KITCHEN HINT – If you are anything like me, you always have a couple overripe bananas hanging around in a bowl on the kitchen table. Most banana bread and banana muffin recipes call for three ripe bananas. So, if I have only one or two, I peel them and slip them into a freezer bag, adding to the bag until I get three and then start a new bag.
A partial bag of frozen bananas.
For this recipe, I used one frozen banana (I just broke it into pieces and put it in the bowl, it thawed enough to mash in no time) and two ripe bananas that I had on hand.
Using a fork, mash the bananas until they are a fairly thin consistency. It’s okay if there are a few, bit larger pieces.
Add sugar and egg to mashed bananas, again using a FORK, combine well.
Add melted butter and again using the fork, stir to combine.
Sift or whisk dry ingredients to combine and add to banana mixture. Stir with a fork until flour is incorporated.
Scrape into greased pan and bake at 350 degrees F. for 45 – 65 minutes (depending on pan size) or until a cake tester comes out clean. (You can buy cake testers, I just use a toothpick)
And…don’t worry about the crack, I feel it’s the sign of a great banana bread!
If you like this recipe for Banana Bread, you may also want to check out some of my other sweet bread recipes including:
- 3 ripe bananas (overly ripe work even better!)
- 1 cup white sugar
- 1 egg
- 4 Tbsp. melted butter
- 1½ cups flour
- ¼ tsp. salt
- 1 tsp. baking soda
- In a medium bowl sift together flour, salt, baking soda.
- Set aside.
- In a large bowl and using a fork, mash bananas to a thin consistency.
- Add sugar and egg to mashed bananas, again using a FORK, combine well.
- Add melted butter and combine, again using the fork.
- Add dry ingredients to banana mixture. Stir with a fork until flour is incorporated.
- Scrape into loaf pan (which has been prepared with cooking spray).
- Bake at 350 degrees F. for 45 - 65 minutes (depending on pan size) or until a cake tester comes out clean.
- Cool 10 minutes in the pan, remove from pan and enjoy!!
As you can tell, I am a big fan of using a plain old, ordinary table fork with this recipe. I find it makes for a much lighter texture. I do use a spatula to scrape the batter from the bowl to the pan.
This bread is a staple in our house, I probably make this or the version with chocolate chips at least twice a month. It freezes very well and to help with thawing and serving, I always slice before freezing, reassemble and wrap well.
As always, if you have any questions at all, please don’t hesitate to ask and I will do my very best to answer.