Prep 10 mins
Cook 1 hr
A super easy, tried and true banana bread. No mixer required! Been making this for as long as I can remember. And now that I have bananas literally growing outside my front door, it's the most frequently made recipe in my house! It's equally good as a loaf or as banana muffins. The original recipe is by Anita Strauss, La Jolla, but I have changed it up to my taste. You can add 1/2 cup of chopped walnuts or pecans if you like nuts in your banana bread - I don't! This is a very versatile and forgiving recipe. Try adding crushed pineapple, coconut, raisins, craisins, chocolate chips, etc... You won't be sorry!
- 473.18 ml flour
- 4.92 ml baking soda
- 2.46 ml salt
- 3 ripe bananas, mashed
- 118.29 ml brown sugar
- 177.44 ml sugar
- 118.29 ml butter, melted
- 2 eggs, beaten
- 4.92 ml vanilla
- 2.46 ml cinnamon (or to taste)
- Preheat oven to 325.
- Sift together flour, soda and salt. Set aside.
- Mix bananas, sugars, butter, eggs, vanilla and cinammon together.
- Add dry ingredients and mix well.
- Stir in nuts, if using.
- Pour into greased loaf pan.
- Bake for 1 hour.
This recipe was easy and came out very moist. I think next time I will add some walnuts.
This recipe saved the day for me. I started making banana bread and halfway through realized that I was out of eggs and quickly found this recipe. Soooo delicious
AMAZING!! Best banana bread I have ever had, even if I did make it myself. My mother is a master baker, and makes great banana bread, she said its better than hers ;) stamp of mom approval is the best!