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Mother's Secret Banana Bread

Mother’s Secret Banana Bread
  • 5.00 / 5 5
9 votes, 5.00 avg. rating (98% score)
Mother's Secret Banana Bread

Ingredients:

3 large bananas

1/2 cup butter

1 cup sugar

2 eggs

2 cups flour

1 teaspoon soda

1/4 cups nuts if desired (also chopped dates)

Instructions:

Preheat the oven to 325 degrees F.


Crush bananas and whip until very light. Cream butter and sugar. Add eggs, then flour, soda, and nuts. Add bananas last. Turn into well-greased bread pan. Bake slowly about 1 hour.


The bananas end up liquefied, which may be why this bread does indeed have a very delicate texture.

Additional Notes:

The Yankee Cook found it took anywhere from 70 to 90 minutes to bake in a 4-1/2 x 8-1/2 x 2-1/2-inch pan, so be sure to use the toothpick test before removing it from the oven.

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9 Responses to Mother’s Secret Banana Bread

  1. Sandy keirns February 15, 2003 at 7:05 pm #

    I’ve been making this recipe ever since it appeared in the magazine. It’s super moist and delicious.

    Reply
  2. Anonymous April 23, 2003 at 7:17 am #

    I love to cook and I have made Banana Bread, but this is the best I have ever eaten. Love it!!

    Reply
  3. Anonymous November 6, 2004 at 1:01 pm #

    This banana bread is incredibly easy to make, and so tasty! My whole family loves it :)

    Reply
  4. Mike Pringle July 14, 2005 at 12:03 pm #

    This is a very good recipe and it is simple to put together. I have not met anyone who hasn’t wanted a copy of the recipe once they have tasted it. It does need to cook longer like Yankee test folks said though.

    Reply
  5. Anonymous August 23, 2005 at 4:27 pm #

    Simple and it tastes great!

    Reply
  6. Carole Freilich August 31, 2006 at 10:40 am #

    Good texture and taste, appearance of outer loaf excellent, but inner loaf had an uneven color when sliced. The upper half was a nice color, but one-half inch up from the bottom at the middle, and tapering up one inch from bottom at the sides, the color of the bread was a “toasted” tan. Still moist and delicious, but not attractive. Don’t know why…used the specified ingredients, measurements, temperature, time (1 hour) in a Williams-Sonoma non-stick insulated loaf pan. Wondering if it should it be baked at a higher temperature for a shorter time?

    Reply
  7. Anonymous September 22, 2006 at 5:30 am #

    Great taste and easy to prepare. I baked this bread in a cast iron skillet, which allowed the bread to bake evenly. This is a definite, “do again”.

    Reply
  8. Carol Welch April 13, 2008 at 11:40 am #

    Best ever Banana Bread.

    Reply
  9. Anonymous May 7, 2009 at 4:08 pm #

    Recipe is great. I only used 1/4 teaspoon soda and 3/4 teaspoon baking powder. I found the soda gave it a dark, uneven color.

    Reply

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