Banana Bread Recipe

My banana bread recipe is served with tea in a cup from my mother’s best friend, Pat. We lost Pat twenty years ago. I still miss her.

This banana bread is a hybrid of two recipes, one from my kitchen and the other from my mother’s recipe box.

The older of the two is actually a banana nut cake recipe given to my mother in the ’70s that dates back to the ’40s. The other was given to me by a grad school colleague at The University of Texas at Austin in the early 1990s. Why on earth she called herself “Bambi” on the recipe card escapes me now, though I vaguely recall it being a highly amusing inside joke at the time. Of course, this is the same gal that we once dared to incorporate a reference to The Knack’s My Sharona in a class presentation. She won the 6-pack of beer that we wild, would-be art historians promised her. She’s pretty awesome.

Both of these recipes are fine on the own, but my hybrid is pretty tasty, too. I gave the loaves to neighbors–we have marvelous neighbors–yesterday in gratitude and thankfulness for their lovingkindness to us.

2 cups sugar
1 cup local butter (or 1/2 cup butter plus 1/2 cup unsweetened organic applesauce)
6 cups ripe bananas, mashed
4 eggs, well beaten
2 1/2 cups flour
1 tsp. salt
2 tsp. baking powder
1 tsp. cinnamon
2 tsp. Allspice


Heat oven to 350 degrees. Grease and flour bread mini-loaf pans.

Sift flour, salt, baking powder and spices. Set aside.

Cream sugar and butter. Add bananas and eggs. Add sifted dry ingredients and mix. Using a measuring cup, spoon mix into pans and place in oven. Bake for 45 minutes or until toothpick inserted in center comes out clean. Remove pans from oven and allow loaves to sit for 10 minutes before removing to wire rack to cool completely. Slice and serve.


My mother’s measuring cup with sugar. She still *insists* that I use Imperial Sugar. “You want it to work, right? Use Imperial.”
Organic cinnamon and allspice are in the melamine bowl. Oh, and my mother also insists on Adam’s Extract, too. (You can use organic vanilla if you prefer.)
Cream the butter, sugar and vanilla.
Flour and spices, just prior to sifting. Sifting is so important in this kind of recipe.
Mix the eggs well with a whisk or a fork. (I usually use a fork because I forget that I own a whisk.)
After adding the eggs to the creamed ingredients, it’s time to add the flour mixture. Do this carefully. You can even ladle it in if it’s easier for you.
RIPE bananas. You want ripe bananas. 5 to 6 of them should do the trick.
You can mash them, or if they are as ripe as these are, they’ll break up when you add them to the batter.
The banana bread batter.
After you’ve added the batter to the pans, you want to give the pans a good jiggle-and-tap on your countertop. This will help even out the tops.
Into the oven they go! Oven times vary. I suggest submitting the loaves to the toothpick test after 40 minutes.
When the toothpick (or, in this case, small skewer) comes out clean, the bread is done.
Do NOT remove the bread from the pans right away or you will have a hot mess. Literally. Wait about ten minutes and then pop them out to cool completely.
Once cooled completely, you can wrap them in brown (wax) paper packages…
… tied up with string.

Explore More:

• More recipes can be found here.

• P.S. In honor of Bambi, here’s The Knack:

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  1. Pam – This sounds wonderful! I like the idea of the allspice and cinnamon in there. I don’t normally add anything but a little nutmeg in my BN bread. I’m going to try your recipe. I also LOVE your photos. Especially the final picture of the lovely little loaf all wrapped up in wax paper and tied up with string… ready to ship to a dear friend in Plano 😉 – – Vicky

  2. The original cake recipe calls for nutmeg, too. But I never seem to have that in my house! ARGH.

    Send me your snail mail via FB, Vicky, and I’ll try to make another batch before the end of the year. =)

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