How To Make Banana Bread


Leave it to southerners to find a way to make something delicious out of rotting fruit. Alright so “ripe” bananas aren’t exactly rotting but if you’ve seen the state of some bananas that have been behind this moist and delicious creation, you’d know what I mean.

I honestly don’t know anyone who doesn’t make banana bread on a regular basis. We see bananas going bad on our counter and our hands are already reaching for the flour. I’m certain this is another example to support my theory that all of the best southern dishes came about from the whole yankees-trying-to-starve us thing.

Banana bread always makes me think of these jade fire king dishes that I have (and use often in my photographs). Back in the early eighties, my mother took up an interest in collecting antique dishes. She mostly collected the pink cabbage rose depression glass, which was pretty expensive. I was her tag along to most of the antique shops and so she decided to include me in the collecting process by starting a set of dishes for me which we could then go on the hunt for. At the time, Fire King Jade-ite had flooded the antique stores and were literally the cheapest dishes to acquire. I ended up with a great set which I have had for about twenty years now. Little did we know that Martha Stewart would make them as popular as they are today.

Umm…I had a point here. Oh yeah, fourth grade, 4-H bake off. I made banana bread. We had to set up a presentation of it and Mama got a dark green tablecloth, placed the loaf on a large Jadeite platter with a slice on a jadeite saucer. We stayed with it all day while the judges came by to taste and view our presentation. It was a fun day. I didn’t win, but I did win third place in the whole county for an apron I made that year and as usual, won the spelling bee. ~grins~ (How sad was it that I just bragged on my spelling bee win in fourth grade like it was still a big deal today?)

The line up: Sugar, Bananas, Pecans (optional), Eggs, Margarine, Self Rising Flour, Milk, Vanilla. If you don’t have self rising flour available where you life, go to the bottom of my post on buttermilk biscuits to see how to make your own! :D

Grease and flour two loaf pans by spreading vegetable shortening in them and then dusting with flour.

Place peeled bananas in your mixer bowl and add sugar. Turn this on and beat until bananas are liquified. This makes your banana bread have tons more flavor than if you simply mash the bananas!

Add margarine and mix well.

Add eggs and mix again. Check out that action shot!!! Woot! Woot!

Add flour and vanilla. Mix.
Lightly mix in chopped pecans.

Pour into two greased and floured pans and bake in a 350 degree oven for one hour, or until golden.


Now, go hide a loaf of this because TOMORROW I am going to show you something positively SINFUL to do with leftover banana bread!

UPDATE: This was posted a few years ago so here are the links to what to do with the leftover banana bread (If you have any!)

Banana Bread Pudding Sundae 

Banana Bread French Toast

Banana Bread

Prep Time: 10 minutes

Cook Time: 1 hour

Banana Bread

Ingredients

  • 2 Cups sugar
  • 1 Cups milk
  • 1 Cups chopped nuts (optional)
  • 3 Cups self rising flour
  • 1 stick margarine
  • 2 eggs
  • 3 bananas
  • 1 teaspoon vanilla

Instructions

  1. Place peeled bananas in mixing bowl, add sugar. Mix until bananas are liquefied.
  2. Add margarine, mix until creamed together with banana mixture. Add all other ingredients and blend well.
  3. Pour into two greased and floured loaf pans and bake for one hour at 350.
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Comments

  1. dragongirl says

    Well look at you all fancy with the action shot of breaking an egg into the mix! Woot is right!
    Wondering if you think I could mush and liquify my bananas using a regular mixer? I don’t have a nice kitchenaid and my banana bread never seems to have quite enough flavor.
    I’m a hungry Yankee hoping a sweet Southener could advise me..teehee

  2. Katrina says

    Hi, I am new to your posts but I love them! I am on a strict diet – Dr orders – any ideas on changing some of the ingredients to make a little less fattening without losing too much of the yummy taste? Love, Love Banana Bread!!

  3. Hollie says

    I do not own loaf pans so I decided to cut the recipe in half and make muffins. They turned out great and my boys loved them!!! I threw away my old recipe for banana bread and replaced it with this one.

  4. says

    I am sixty six years old and never made banana bread but I dumpster dived a huge amount of speckled bananas so i went to this site to learn how.
    I used a whole lot more bananas than the recipe called for so i added more of everything else too; and now i have two large baking pans in the oven and they smell absolutely yummy! I also made some banana muffins in the microwave that turned out very moist and delicious. Thank you for an incredible recipe.

  5. Kirsten says

    My mistake that didn’t end in disaster: After I removed the bread from the oven, I saw the egg that was supposed to be in it still on the kitchen counter. I don’t know how I missed it, but the bread is still delicious!

  6. Lisa M. says

    Thanks for sharing this recipe. I’m going to try it today! I’m still on the lookout for a “perfect” banana bread, so I’m hoping this is it. I love to make banana bread french toast on Saturday mornings. It’s SOOOOO good!

  7. Janel Howard says

    Thanks for this recipe, Christy. I look forward to trying it. Banana Bread is so tasty and what a wonderful way to use over-ripe bananas.

    This week I fixed your Sticky Chicken for out of town guests. It is so good and soooo easy!

  8. Ruth says

    Congratulations, you Southern Charmer you! (and you are) I watched Paula Deen squash ripe bananas in the skin for a recipe. She just grabbed them and squeezed up and down and scraped the peel clean. I like your idea to liquify them, too. Naturally “moi” had to try it making her 3-layer Banana Pecan Cake. Worked fine.I had a friend who always treated me to “Ma’s Rotten Banana Bread.”, which was yum. I’m going to try your Banana Bread. This would do a fast job for my mini breads. I want to use the little loaf pans with it for Christmas gifties for friends, teachers, etc. Thanks again. Probably will wash the pans after baking, Christmas wrap the loaves and put back into the pans to complete the wrapping and they can use it again. Nothing cheap about me! Blessings.

  9. Janet Hughes says

    I so enjoy Southern Plate and all your comments and recipes. I make banana bread about every two weeks and freeze slices in baggies since there is only two of us now. About two months ago I heard you could peel and freeze bananas in freezer bags so I tried it. Works wonderful and when I get three bananas, I make another loaf. When freezing the bananas it makes the bread a little darker maybe but that is the only thing different. Hope this is helpful to someone.

  10. Grace Wolfe says

    Love your site…I am a newbee. I always smash my over ripe bananas in a one cup container and freeze till ready to make Banana Nut Bread. My recipe made one loaf and I thought it was the best. I shall see!! hee hee
    It called for one cup of bananas which I think is usually two bananas….this recipe would raise up out of the loaf pan I wrote years ago at the top of the recipe “Raises Good”…it called for 2 tablespoons of hot water. I think it was passed down from my Great Grandmother. Can’t wait to try yours.

  11. Roxane Chachere says

    The recipe calls for milk..but never thru all the steps does it say ‘add milk’.. I added the milk anyway..the banana bread is done.. I hope they turned out ok..with the milk. :/

  12. Sandy Cook says

    I have tried 4 or 5 different Banana Bread recipes and ended up eventually throwing them all out!!! Oh my gosh….. I have finally found one that is absolutely awesome!!! The sugar caramelized beautifully on the outside and was so very moist and tasty on the inside! Thank you Christy Jordan!!!

  13. KAREN P says

    I am going to try this recipe, I freeze my ripe bananas until I am ready to use them, works great. Also I won 1st place in the apron contest. Hope your feeling bette soon.

  14. Penney says

    Made a double batch this afternoon. Only change to recipe I added 1 tsp banana extract. Got 12 cupcakes, 4 medium loaves, and 8 tiny (2×3) loaves. Tasted great. All but 6cupcakes went in my freezer to be enjoyed at later dates.Maybe make small banana trifles

  15. Cindi says

    Well, my bananas are ready and so am I. I finally got the self rising flour so that saves a few steps. I can’t wait to get this show on the road and eat this great banana bread. This will be the third time that I have made this. The best banana bread I have ever tasted. Thank you so much Christy! :)

  16. nina morris says

    OMG! WHITE LILY!!!!! i soooooooooo miss white lily since my move to maine. gonna have to make my brothers send me a care package of white lily, nothing here comes anywhere near the light fluffy quality of white lily.

    and your banana bread is delicious!

  17. Tracey Sexton says

    Hey Christy! I’m thinking about making this banana bread to take to the beach, but have two questions. I want to use my little mini-loaves pans (probably 2″x3″, 8 to a pan)…how long do you think they would need to cook? And, what is the best way to freeze them (bag, foil, etc)? Thanks bunches!

Trackbacks

  1. [...] How To Make Banana Bread: Leave it to southerners to find a way to make something delicious out of rotting fruit. Alright so “ripe” bananas aren’t exactly rotting but if you’ve seen the state of some bananas that have been behind this moist and delicious creation, you’d know what I mean. Recipe from Southern Plate. [...]

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