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My Favorite Banana Bread Recipe

Updated on April 3, 2020
Blond Logic profile image

Living on a farm in Brazil, I've gained local in-depth knowledge of food, plants, and traditions, which I share through my articles.

Before and After

Growing bananas
Growing bananas
Banana bread
Banana bread

The Best Banana Bread Ever

This recipe has an on going history. Originally I was given this recipe on a 3x5 inch Christmas recipe card from my sister. It was her mother-in-law's recipe. I recently remembered it when I had a glut of bananas all ripening at the same time.

This card has been from the States to England to Brazil. All that have tried the banana bread have enjoyed it, and some have asked for the recipe. I love giving recipes away, it is what keeps them going. A recipe, in my opinion, is one that should be adaptable and easy. This can and has been changed depending on who is cooking, what they like, or what they have in the cupboard.

I recently gave the recipe to a Fijian friend and she has made this when she traveled to New Zealand. This is truly an international recipe now! She tried it here at my house and went home and made some. Then she made some more. Now 12 loaves later she has found that she likes adding honey instead of vanilla. I like cashew nuts in it when I can't get walnuts. If I don't have that, a handful of raisins work well also. So below is the original recipe given to me by my sister years ago. Try it, change it, enjoy it, and share it.

3 stars from 1 rating of Banana Bread

Choosing bananas

A ripe banana
A ripe banana


  • 1/2 Cup Oil, such as corn, canola, or sunflower
  • 1 Cup Sugar
  • 2 Eggs
  • 3 Ripe bananas
  • 2 Cups All-purpose flour
  • 1 tsp Baking Soda
  • 1/2 tst Baking powder
  • 3 Tbsp Milk
  • 1 tsp Vanilla
  • 1/8 teaspoon Ground cloves, (optional)
  • 1/8 teaspoon Nutmeg, (optional)


  1. According to my sister, you just put everything in a bowl and mix. I would like to make a few notations here though. Sorry Sis.
  2. Firstly you want to mix the oil, sugar, eggs and bananas. To mash the bananas I use a potato masher. It is important to mash them well otherwise the bread might have a clump of gooey banana in it.
  3. Well ripened bananas will give you the best flavor. If you have bananas in your fruit bowl that no one is going to eat because they are too ripe, they are perfect. If you don't have time to make the bread straight away, peel them and freeze them for use later.
  4. I like to add extra spices such as ground cloves 1/8 teaspoon, 1/2 teaspoon cinnamon, and a pinch of freshly grated nutmeg. Ginger would also go well in this fruit bread.
  5. Pour into loaf pan and sprinkled sugar across the top if you wish. Bake at 350°F ( 175°C) for 1 hour to 1 hour 10 minutes or until a skewer comes out clean.
A bunch of Bananas
A bunch of Bananas | Source

Ripening Bananas

If you have only a few bananas to ripen you can use a paper bag to ripen them. If you have a bunch like I do, keep them in a dark area and cover them with a kitchen towel.

Check frequently once they begin to ripen. I like to take them off as they ripen, otherwise I have too many at one time.

More Banana Recipes

Here on our farm we have some banana trees and when I have a glut of bananas, I am always trying to find ways to use them. Below is my recipe for banana and lime jam.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2010 Mary Wickison

If you would like to leave a comment, please do.

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    • Blond Logic profile imageAUTHOR

      Mary Wickison 

      11 months ago from Brazil

      Hi Rajan,

      Yes, it is simple and adaptable. You can add most anything to it, raisins, nuts, or chocolate for example. You just need to keep the liquid the same. Plus you can make additions to the top, sprinkling various toppings such as sugar, coconut, or sesame seeds.

      I hope you give it a try.

    • rajan jolly profile image

      Rajan Singh Jolly 

      11 months ago from From Mumbai, presently in Jalandhar, INDIA.

      The bread looks very inviting. It seems to be quite easy to make. I will try to make it soon. Thanks for sharing.

    • Blond Logic profile imageAUTHOR

      Mary Wickison 

      14 months ago from Brazil

      Yes you can. If you can't make the bread straight away, you can freeze the bananas until you're ready. Mature bananas have better flavor.

    • peachpurple profile image


      15 months ago from Home Sweet Home

      Can I use over ripen bananas, the skin that has blotches of black or dark brown?

    • Blond Logic profile imageAUTHOR

      Mary Wickison 

      6 years ago from Brazil

      Thanks for calling this to my attention. 175°C for an hour to an hour and 10 minutes. Check to see that a skewer inserted comes out clean. I have since made the changes to the hub.

      Thanks again, I think the aniseed would work well in this.

      Great to hear from you.

    • Pearldiver profile image

      Rob Welsh 

      6 years ago from Tomorrow - In Words & NZ Time.

      Hi Mary... this is an easy, excelent recipe and I will certainly use it... Just one thing I noticed which will probably help (unless you don't bake this bread) is what is the best oven temp... 160 or 180 degrees? If you let me know... I'll let you know the outcome... the walnuts have only recently dropped from my walnut tree so this is a perfect bread to use them in.. I'll also try using ground aniseed with this... cheers for the share... Rob

    • Blond Logic profile imageAUTHOR

      Mary Wickison 

      10 years ago from Brazil

      I hope it turned out okay. It is always a favorite at our house.

    • esatchel profile image


      10 years ago from Kentucky

      As if I haven't baked enough already this week! banabas on the counter, the rest is in the pantry. Here I go again! :^)


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