Sarah’s Banana Bread

I’ve been making this banana bread recipe since I was a little girl. The bread is light and fluffy with a thick crust and wonderful banana flavor. I keep fresh lemon juice and overripe bananas in my freezer so that I can make this bread whenever the mood hits. 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.

2 Responses

  1. Eileen Dustin

    So glad that I found this recipe for the banana bread I had made it once then lost the recipe. I have banana frozen that are waiting to be made into bread. Thanks so much for your sharing you wonderful recipes with everyone.

    1. Sarah Nasello

      You’re welcome, Eileen. We’re so glad to know that you enjoy our banana bread recipe – my freezer is also full of overly ripe bananas, and I will be making this banana bread for our Christmas brunch. Best wishes to you and your family for a very Merry Christmas!

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