Banana Bread

Banana Bread

Recipe by Barbara Bach
Prep time


Cooking time



The best results for me is using 3 mini, loaf pans instead of regular size


  • 2 Cups of Flour (I add an extra 1/4 Cup of Flour if using frozen bananas)

  • 1 Cup of Sugar

  • 1 Stick of Butter (softened) If butter is taken right out of the refrigerator I put it on a saucer and microwave it for 15 seconds to soften it.

  • 1 teaspoon Soda dissolved in 1/4 cup of sour milk (add 1 tsp of vinegar in sweet milk)

  • 2 Large Eggs

  • 3 or 4 (depends on size) Very Ripe Bananas/fresh or frozen (if frozen thaw them on a paper towel first)

  • 1 Teaspoon of Vanilla

  • 1/2 Teaspoon Salt

  • 1/2 Cup of Chopped Walnuts (optional)


  • Cream together butter and sugar
  • Add eggs and beat till fluffy
  • Add vanilla and mix in ripe bananas
  • Add 1 cup of flour and mix with salt and milk/soda
  • Mix in the other cup of flour and blend well
  • Nuts added are optional
  • Divide batter into 3-4 mini loaf pans that have been sprayed with Extra Virgin Olive Oil
  • Bake in a 350 degree oven for 40 minutes for mini loaves. If you are using regular size loaf pans (2) 8 3/4 in. X 4 3/4 in. then baking may take 50 minutes. You can use 3-4 Mini loaf pans/dishes if desired. Sometimes I like to use Mini-Mini dishes and give as gifts. Baking time would be 35-40 minutes. Test by using a toothpick. The bread is done when toothpick comes out clean.
  • The above photo is an example of 1 Mini-Loaf Dish & 1 Mini-Mini, but pictures are hard to tell the difference. The Mini dimension is 5 1/2 in. X 2 3/4 in. The Mini-Mini loaf dishes are 4 3/4 in. X 3 in.
  • My recipe made 3 Mini loaves and 1 Mini-Mini or 4- Mini-Mini loaves
  • Banana Bread is always better with butter!
  • I don’t waste anything so, since I had two shriveled up peaches in the refrigerator, I chopped them and added them to 1/3 of my batter. My husband said, “Super moist!” YUM!


  • Original recipe from Church of the Open Bible Cookbook; 1974

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