Saturday, October 31, 2009

My Banana Bread Beats Your Banana Bread

I admit it, I bake fabulous banana bread.  And everyone in my neighborhood knows it.  Whenever a new family moves in, I am right there, welcoming them with a loaf in hand, tied with a grosgrain ribbon.  Although this photo is stock, you get the idea.  (My loaves are richer in color however!)

My recipe was passed down to me from my mother who received it from her great aunt.  The original is written in Aunt Lucy's hand on a yellowed piece of paper my mother keeps in her recipe file.  (Now that I think of it, I would like to have it.  I think I'll call Mama today and tell her I want "dibs" on it!) The key is ripe bananas that are so ripe you may be tempted to think they are beyond the point of no return.  But oh, how yummy they make the bread!

The other thing that makes any baking better is this:  a Kitchen Aid Mixer.   I adore my mixer.  I must use it at least once a week.  (Sometimes I even mix the boys' pancakes with it!)   Before I had mine, I never understood what the big deal was.  Now I do.  Batter is creamier.  Confections are lighter.  Eggs are fluffier.  'Nuf said.

But how can you make banana bread like mine?  I'll let you in on a little secret.  See the cookbook in the above picture?  The same recipe my Great, Great Aunt Lucy used has been published in noted cookbook,  Blessed Isle:  Recipes from Pawley's Island compiled by the Episcopal Church Women of All Saints.  I don't know how they got it, except that my mother has perhaps given the recipe out to friends who live or vacation at the Blessed Isle!  My mother tends to make it for a quick beach breakfast, toasted with a little butter spread on the top.  Yum!

Here's the recipe for one loaf:

3 large very ripe bananas
1 cup of sugar
1 egg
1/2 cup of butter, melted
1 1/2 cups of flour
3/4 tsp soda
3/4 tsp salt
1 small package of chopped pecans or walnuts (not in the cookbook, but

  • Mash bananas with a fork.  Blend in sugar, egg, and butter.
  • Add flour, soda, and salt.  Mix well (with your Kitchen Aid!).
  • Add nuts.  Mix well again!
  • Pour batter into greased and foured 9x5x3 inch loaf pan.
  • Bake at 325 degrees for approximately 50 minutes.


  1. I think we need a bake-off! I have been baking Emeril's banana bread and I won't bake anything else these days... Ok, maybe I will give yours a try. (Emeril's is on my food blog.)

  2. I live for banana bread. Actually I really like pumpkin, zucchini etc. But now I need to be your neighbor!!! xoxo

  3. Come on down to South Carolina girls! We can have that banana bread (and other varieties) bake off... What fun! Love to have you both visit our cute town!

  4. I have been on the hunt for a banana bread recipe that comes with real life good thumbs up! Thanks! I'll give this a try for sure :)

  5. mmmmmm!!!! I'm going to make this for breakfast this week! yum! Usually we get some icky look banannas by weeks end. can't wait!


Thanks for your sweet comments... They make my day just that more Golden!