Banana Bread

banana bread on cooling rack

Banana Bread

Recipe by Melissa Nicholson Course: Breads


Prep time


Cooking time



My children always ask me to add bananas to the grocery list, but I’m not sure why. They constantly end up turning brown on the counter. Admittedly, I often throw them away, but on a good day, I make banana bread with them. Soft, mushy bananas you’d rather not eat are perfect for homemade banana bread.


  • 1 3/4 cups all-purpose flour

  • 2/3 cup sugar

  • 2 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/4 tsp. salt

  • 1 cup mashed bananas (about 3 bananas)

  • 1/3 cup shortening

  • 2 tbsp. milk

  • 2 eggs


  • Whisk together 1 cup of the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
  • Add bananas, butter, and milk. Mix well.
  • Add eggs and the rest of the flour. Mix well.
  • Pour into a greased 8 inch loaf pan.
  • Bake at 350 degrees F for 55 minutes to an hour.
  • Remove from oven and set on a cooling rack for 10 minutes before dumping the bread onto the cooling rack to cool completely. banana bread in loaf panbanana bread on cooling rack


  • Store in a sealed container on the counter or in the refrigerator. I like cold banana bread, so I keep mine in the fridge.


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Meet Melissa

Bourbon stole my heart a few years ago when I had several opportunities to write about it. Food stole my heart when I was lucky enough to be raised by a mom who managed to make nearly everything from scratch when we were growing up.