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! 
Lightly mix in chopped pecans.
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
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
- Place peeled bananas in mixing bowl, add sugar. Mix until bananas are liquefied.
- Add margarine, mix until creamed together with banana mixture. Add all other ingredients and blend well.
- Pour into two greased and floured loaf pans and bake for one hour at 350.
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Posted by Christy Jordan
on Jul 15 2008. Filed under Breads, Breakfast, Dessert, Southern Classics.
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I have a couple of bananas that I need to use up but I plan on putting them into brownies (it makes them very moist).
this is the easiest and quickest banana loaf I’ve ever made. I’ll pass it round all my friends here in Scotland! Very moreish!
I am so glad that you liked it Anne!!
I see about 4 bananas thats getting speckled on the kitchen table was gonna make me a peanut butter and bananna sandwich but what the heck bread will work and I was wondering .Christy can I put one loaf of the bananna bread in the freezer?…:)H
Hey Harold! You sure can, it freezes really well! Always good to hear from you!
Another tried and true recipe from Christy. Congrats on your many accomplishments and the debut of the TV show thiis week. Reading your posts is like talking with a close friend!
Speaking of friends, I have four different baskets from Bountiful. Are you going to offer the fifth of the series of five this year? My money has been set aside and I surely don’t want to miss out on the ordering window.
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
You sure could use a regular mixer!!
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!!
I want to make banana bars with cream cheese frosting. Do you think this batter would work?
I think it would work Beth. Let me know if you try it and how it turns out.
This is by far the best banana bread recipe I have ever tried. Thank you!
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.
Well really screwed up the recipe. Used 3 eggs and 2 cups of flour. Will see how it comes out. That’s what i get for reading the recipe on my phone!
Oh my goodness, I am so sorry Kathy. I hope it turns out ok.
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.
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!
Whew, I am so glad it turned out ok Kirsten!!!
Hey!!
Do you think I could use heavy cream in place of whole milk?
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!
I love you’re recipe for Banana Bread. Christy I, put whipped orange butter on mine. You’re site is AMAZING. Denise Lynn Skilone
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!
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.
I am continually tweaking my banana bread recipe. Can hardly wait to get home and make this one. Looks easy and delicious.
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.
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.
I could not find the recipe for self-rising flour. I kept getting an error saying the page was not found. Can anyone help with this. Thanks
I’m so sorry Bill! I’ll check the link soon as I get to my computer.
Here is the page
http://www.southernplate.com/faq
Bill, you just add 1 1/2 tsp baking powder and 1/2 tsp. salt to each cup of all purpose flour.
I have always loved banana nut bread thanks for the recipe.
No spices? This is just a simple plain bread. I made Banana Bread yesterday. But it has flavor. That is just a cake with bananas in it.
I think you just pointed out our secret! our banana bread tastes so good, not because of spices, but because we always season it with love. You’re right, makes such a difference!
Wishing you a joy filled and grateful heart!
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. :/
Just took mine out of the oven …… smells so yummy! Made it in mini loaf pans, turned out great.
My granddaughter made this recipe, while on her honeymoon in August, except she added chocolate chips, and her new husband love it !!!!
Oh WOW! I am so honored to have been a part of such a joyous time in her life!
Why is my bread not getting done? Even after an hour and a half, it’s still sticky in the middle. Last year I hit a home run with it. This year, after 6 loafs, same results.
Eek, I know thats disappointing! Sounds like oven temp is off. Have you checked it with an oven thermometer lately?
Has to be my oven temp is off. Cranked it up an additional 50 degrees. Came out perfect. Off to the store for more sugar and bananas!
This is the first banana nut bread I have made that didn’t come feeling heavy and cakey. Love it and so did my kids. Awesome goodness!!!! Thanks for all the wonderful recipes.
Just made this bread per instructions. One hour and some cooling time until we taste this yummy goodness.
Christy,
Please tell me where I can order one of those pretty aprons like I saw on your website awhile back.Thank you in advance!
Nonna
This recipe has 3 cups of flour and your Cranberry Banana Bread only calls for two. Can you make this with only two?
thank you so much this turned out great i used oil instead of margerine worked out great thank you!!!
~Lindsey
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!!!
I am so glad this one worked for you Sandy!!!