An All-Time Favorite: Banana Bread

I’ve been making this banana bread recipe since I was a little girl, and my mom named it Sarah’s Banana Bread. The bread is light and fluffy with a thick crust and wonderful banana flavor. I keep fresh lemon juice (left over from making limoncello) and overripe bananas in my freezer so that I can make this bread whenever the mood hits.

This particular loaf (pictured above) was a gift from my mom, who introduced me to the recipe about 40 years ago. It’s simple to follow and a perfect way to engage your kids in the kitchen. Enjoy!

1 cup sugar
1/2 cup butter (1 stick), softened
2 eggs
1 1/2 cups mashed bananas (approx. 3 bananas)
1 tablespoon lemon juice
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt

Preheat oven to 375 degrees.

Cream 1 cup sugar with ½ cup butter. Add 2 eggs, one at a time, beating hard after adding each.

Stir in 1 ½ cups mashed bananas and 1 tablespoon lemon juice.  Add 2 cups flour, 3 teaspoons baking powder, ½ teaspoon salt.  Pour into greased bread pan.

Bake at 375º for one hour, or until toothpick inserted into middle comes out clean.

4 Responses

    1. Sarah Nasello

      I love banana bread, too, Karen, and have received several great suggestions from our readers about adding additional items like berries, nuts, etc. What kind of texture does your DIL’s banana bread have? Mine is light and fluffy, but I’ve enjoyed other types that are denser and somewhat gooey. I have to tell you that I also enjoy your blog and look forward to meeting you in Fargo at the writer’s conference in April.

    1. Sarah Nasello

      Thanks for sharing, Lynn – we love to hear that! I’m going to try it this week with toasted pecans and blueberries, but walnuts also sound great. I just heard on the news this morning that they are also very good for promoting feelings of happiness. I love that!

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