A timeless family favorite: moist, sweetly banana-forward, and effortless to make. This quick bread transforms overripe bananas into something special—ideal for breakfast, snacks, or sharing with neighbors. The aroma alone makes it worth the minimal effort.
Mix sugar & butter; add eggs & bananas; add flour, salt & baking soda. Pour into greased loaf pan. Bake at 375°F for 45 minutes.
Notes
This bread stays moist for days thanks to the ripe bananas—store wrapped at room temperature up to 4 days, or refrigerate for a week. It freezes beautifully: slice, wrap individual pieces, and thaw as needed. For the best results, use bananas that are heavily speckled or black; they provide natural sweetness and eliminate the need for extra sugar tweaks. If your bananas are only mildly ripe, consider adding an extra half banana or a tablespoon of sour cream/yogurt for moisture. This recipe scales easily to mini loaves for gifting.
Ingredients
1cupsugar
½cupbutter
2eggs
1tspvanilla
34ripe bananas
1 ¼cupsflour
½tspsalt
1tspbaking soda
Directions
1
Mix sugar & butter; add eggs & bananas; add flour, salt & baking soda. Pour into greased loaf pan. Bake at 375°F for 45 minutes.
Notes
This bread stays moist for days thanks to the ripe bananas—store wrapped at room temperature up to 4 days, or refrigerate for a week. It freezes beautifully: slice, wrap individual pieces, and thaw as needed. For the best results, use bananas that are heavily speckled or black; they provide natural sweetness and eliminate the need for extra sugar tweaks. If your bananas are only mildly ripe, consider adding an extra half banana or a tablespoon of sour cream/yogurt for moisture. This recipe scales easily to mini loaves for gifting.
