A classic banana bread recipe that makes a moist, tender banana bread every time. Made with simple ingredients this easy recipe is a favorite.
This recipe is one that I remember my Grandmother making routinely. It was a great way of using bananas that slipped a bit past their prime with brown specs that seemed to grow bigger by the day.
My Grandmother wasted nothing. Even something as simple as a few over-ripe bananas, with a few other ingredients, turns into this delicious banana bread that makes them last even longer and is perfect for sharing since this recipes makes two loaves. Of course you can wrap one loaf of banana bread tightly and freeze for later use.
This recipe includes roasted pecans, which is absolutely delicious, but you can omit them if you’d rather not have them in your banana bread. Either way this turns out scrumptious.
Here’s my family’s favorite banana bread recipe. I hope you love it as much as we do.
- 1¼ stick butter
- 1¼ cups sugar
- 2 eggs
- 5 overripe bananas, mashed
- 1 cup all-purpose flour
- 1 cup self-rising flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- 1 cup chopped roasted pecans (optional)
- Preheat oven to 300º F. Grease and flour 1 large or 2 small loaf pans.
- Mix bananas and sugar with electric mixer until well blended. Cream butter with banana mixture. Add eggs one at a time, fully incorporating after each egg.
- Add flour to banana mixture and mix until smooth. Add vanilla, salt, and soda and stir until well combined. Add nuts, if desired, and combine into mixture.
- Pour batter into prepared pans.
- Bake 1 hour for large loaf pan or 45 minutes for 2 small loaf pans or until browned or until cake tester or wooden skewer comes out clean when inserted in middle of the bread.