• Cooking Time: 45
  • Servings:
  • Preparation Time:


I got this from a friend years ago. We've since lost touch, but I still think of her when I make this bread. I misplaced the recipe a couple years ago and just found it again last month- I tried a few other banana bread recipes in the meantime but none were nearly as good!

I usually make a half recipe (1 loaf). The only change I've made to her recipe is to increase the amount of salt (the original called for 1/4 tsp for 2 loaves), and I like to add a few shakes (about 1/2 tsp per loaf?) of cinnamon or Penzey's Baking Spice blend to the batter as well.


  • 6 ripe bananas, mashed
  • 2 eggs
  • 1 stick butter, melted
  • 2 cups sugar
  • 1 tsp salt
  • 3 cups flour
  • 2 tsp baking soda
  • 1 cup nuts, optional
  • 2 T butter
  • 1/4 cup brown sugar
  • 1 T cinnamon
  • 1/2 cup nuts, optional


  • Mix the mashed bananas, egg and butter in one bowl. In another bowl, mix the sugar, flour, salt and soda.
  • Mix the ingredients of both bowls together. Add the nuts if you desire banana nut bread.
  • In bread tins that have been greased with shortening and lightly covered with flour, fill with the mix about half to three-quarters.
  • For the topping, melt about a tablespoon of butter and lightly sprinkle this over the batter.
  • Then, lightly sprinkle brown sugar over this, followed by cinnamon.
  • If desired, add some nuts to the top.
  • Bake at 350° for 45 minutes to 1 hour.

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