Total Time
1hr 15mins
Prep 20 mins
Cook 55 mins

From a cookbook entitled "Food Editors' Favorites: Treasured Recipes". The bananas should be almost over-ripe. Be absolutely certain to use cake flour and sift three times like the recipe calls for. Sounds odd, I know, but the bread really doesn't turn out the same without doing that. It's like magic! :) This freezes very well.


  1. Preheat oven to 350 degrees Farenheit.
  2. Cream sugar and margarine.
  3. Add bananas and eggs.
  4. Sift cake flour, salt, and baking soda 3 times.
  5. Blend flour mixture into banana mixture, making sure not to overmix.
  6. Turn batter into 2 greased 9x5x3-inch loaf pans.
  7. Bake for 55 minutes, or until toothpick inserted in center of loaf comes out clean.
  8. Turn out immediately to cool on wire rack.
Most Helpful

EXCELLENT recipe. Very easy and just enough sweetness to make it awesome. I made this for friends the other night and they devoured it. Make sure your bananas are very ripe as they seem to work much better than when they are just barely ripe. Thanks GKG!

Sherrybeth August 06, 2007

This was a very good banana bread. Using very ripe bananas is definitely the secret in getting that wonderful banana flavor--and this recipe has lots of them! My husband ate almost an entire loaf while it was cooling off! I did substitute butter for the margarine (personal preference). I just wish I had dropped the heat back about 25 degrees because the outside browned quicker than the inside cooked.

Sharlene~W June 23, 2007

This is the recipe that I've been using for many years, just didn't have an origin. I've never come across one that was this good. I put pecans in mine, and if I'm feeling decadant, I've used cocoa nibs before, but it really changes the bread. It's fun to experiment though.

NitaD November 01, 2006