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My Favorite Banana Bread Recipe

Updated on December 19, 2017
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, 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, 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.
Rustic Recipe Card
Rustic Recipe Card | Source

Rustic Recipe Cards

Although I use the internet a great deal for recipes, I also have my favorites that are still in traditional cookbooks and on recipe cards like the one above. I love to have these matching cards with family recipes.

What's more, I can easily get these printed and give them as gifts. What a wonderful gift to give a family member, all the family favorites in one place.

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.

© 2010 Mary Wickison

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    • Blond Logic profile image

      Mary Wickison 2 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 2 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 image

      Mary Wickison 6 years ago from Brazil

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

    • esatchel profile image

      PDGreenwell 7 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! :^)