Where Old Bananas Go to Die Bread

Total Time
Prep 15 mins
Cook 30 mins

Over-ripe banana can look forward to reincarnation as another breakfast snack. A sort of healthy sweet quick bead that I have found to be a real office pleaser. The topping gives it that real professional look.

Ingredients Nutrition


  1. Note: This bread can take another cup of add-ins and still hold its shape. I will add a sixth banana, dried cranberries, chocolate chips, shredded carrots, shredded squash, or apple if I have any around.
  2. Preheat the oven to 350°.
  3. Place the raisins in a coffee mug and add hot water to plump them.
  4. In a mixing bowl mash the bananas and them cream apple sause and sugar.
  5. Add the egg, beating well.
  6. Mix in the extract.
  7. Combine flour, baking soda,pumpkin pie spice, and salt; gradually add to the creamed mixture.
  8. Add the quick oats.
  9. Drain the water off the raisins and add them to the cake mix.
  10. Pour into a greased 9 by 5 by 4 loaf pan.
  11. Combine topping ingredients; sprinkle over the batter.
  12. Bake at 350° for 23-30 minutes or until a toothpick inserted near the center comes out clean.
  13. Cool for 10 minutes before removing from pan to a wire rack.


Most Helpful

First thing that got me was the name. Fun! We liked this recipe. I did have to cook it a little longer. I have a cake tester, so no worries there. I've fooled around with the recipe a couple different ways--nuts, spices, no topping, with topping. All around good recipe. thanks!

CheyenneAnn February 24, 2013

I didn't really like this but my husband and two older kids finished it off in one afternoon while raving about it. I used 6 bananas, no pumpkin pie spice(not sure where it is in the directions) and oil instead of applesauce. I also baked two loaves and it took an hour just like the other reviewer said. Was fun to try something besides the same banana bread I always make=)

Brie C October 16, 2007

very delicious and moist bread, i omitted the raisons and added nuts and coconut. the only problem i found is that it took over an hour to cook and it was still doughy in the center. if i make this again i will bake it in 2 or more smaller loaves so it is sure to cook through. very good taste and texture, not too sweet and keeps well on the cupboard for a while.

sprue December 22, 2005

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