Mother’s Secret Banana Bread

4.19 avg. rating (83% score) - 26 votes

Mother's Secret Banana Bread

The bananas in this recipe end up liquefied in this old-fashioned banana bread recipe, which may be why this bread does indeed have a very delicate texture.


  • 3 large bananas
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs, beaten
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cups nuts if desired (or chopped dates, chocolate chips)


Preheat the oven to 325 degrees and grease a 9x5" bread pan.

In a medium bowl, crush bananas and whip with a whisk until very light. In a separate bowl, whisk together the flour, soda, and salt.

In a large bowl, cream butter and sugar until well combined, then add eggs. Gently fold in the flour mixture until almost combined, then add bananas and nuts (if using) last, gently folding a few more times with a rubber spatula.

Pour the batter into the prepared pan and bake slowly about 1 hour and 15 minutes. It may take up to 90 minutes depending on your pan so test by inserting a skewer or toothpick into the center until it comes out clean.

Transfer the pan to a wire rack to cool, then slice and serve.

  • I’ve been making this recipe ever since it appeared in the magazine. It’s super moist and delicious.

  • Anonymous

    I love to cook and I have made Banana Bread, but this is the best I have ever eaten. Love it!!

  • Anonymous

    This banana bread is incredibly easy to make, and so tasty! My whole family loves it :)

  • This is a very good recipe and it is simple to put together. I have not met anyone who hasn’t wanted a copy of the recipe once they have tasted it. It does need to cook longer like Yankee test folks said though.

  • Good texture and taste, appearance of outer loaf excellent, but inner loaf had an uneven color when sliced. The upper half was a nice color, but one-half inch up from the bottom at the middle, and tapering up one inch from bottom at the sides, the color of the bread was a “toasted” tan. Still moist and delicious, but not attractive. Don’t know why…used the specified ingredients, measurements, temperature, time (1 hour) in a Williams-Sonoma non-stick insulated loaf pan. Wondering if it should it be baked at a higher temperature for a shorter time?

  • Anonymous

    Great taste and easy to prepare. I baked this bread in a cast iron skillet, which allowed the bread to bake evenly. This is a definite, “do again”.

  • Anonymous

    Recipe is great. I only used 1/4 teaspoon soda and 3/4 teaspoon baking powder. I found the soda gave it a dark, uneven color.


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