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Banana Bread

Page history last edited by PBworks 16 years, 2 months ago

Banana Bread


Alison found this recipe in a revised edition of Fanny Farmer; it doesn't appear in the 1879 edition.  It's pretty much a staple around the kitchen and there are always bananas ripening for the next loaf.  It keeps quite well but doesn't last long.


It has the advantage that it can be made in a single bowl in about 5 minutes, most of those spent breaking the pecans into bits between the fingers.  The disadvantage is that it takes an hour and fifteen minutes in the oven but I find that it will "coast" quite satisfactorily if I set the oven to turn off while I'm out.


The taste seems to be more strongly of bananas with only-just-ripe bananas but I prefer the darker color and subtler taste when the banana skins are dark brown and screaming to be used.


I use a Pyrex loaf pan marked 8 1/2" x 4 1/2" x 2 1/2" which gives the loaf a nice bulge on the top.


  • 3 ripe bananas
  • 2 jumbo eggs


  • 2 cups flour
  • 3/4 cup sugar (1/2 cup white, 1/4 brown)
  • 1 tsp salt
  • 1 tsp baking soda


  • 2/3 cup broken pecan pieces
  • 2 Tbsp melted butter
  • 1 tsp vanilla extract


  • 6 whole pecans (for the top)



  1. Preheat oven to 325°.  Butter the inside of a loaf pan.
  2. In a large bowl, mash the bananas.  Add the egg and beat until smooth.
  3. Add the remaining ingredients and mix thoroughly.
  4. Place in the buttered loaf pan and line 6 whole pecans along the top.  Bake for 1 hour and 15 minutes.  Cool on a cake rack.


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