Old Fashioned Banana Bread


What is better than a warm piece of Old Fashioned Banana Bread slathered with butter? I have used this recipe for decades and this is a great way to use up those overly ripe bananas when they are at their peak of sweetness. This recipe uses all the basic ingredients you probably already have in your cupboard and the bread even gets moister the next day. You can also add chopped nuts to this bread. This recipe makes one loaf of bread.


Spray one bread pan with cooking oil.


Your bananas should look similar to this.

When you peel them they will seem

mushy but not black inside.


Using a fork mash the bananas until no lumps remain.


In a large bowl cream the sugar and shortening

with a wooden spoon then stir in the egg.

Add the milk and banana.


Whisk until combined.


In a separate bowl whisk together

the flour, baking powder and salt.


Add the dry ingredients a little at a time,

stirring well after each addition.


Once all of the dry ingredients are stirred in, use a

mixer and blend on medium speed just until smooth

and creamy. At this point you can stir in chopped

nuts if you wish. I don’t like nuts so I don’t add them.


Pour into the prepared bread pan and set aside

for 20 minutes. Preheat oven to 350º while you

wait for the 20 minutes. Bake for 70 minutes

or until a toothpick inserted in the

center comes out clean.


Remove from the bread pan and cool on a cooling rack.

My 10 year old granddaughter made a loaf to take

home which is why there are two loaves.


Once the bread cools, place it in a resealable

bag until the next day, slice and serve.

Old Fashioned Banana Bread




  • 1 cup granulated sugar
  • 2 Tbsp. shortening (I use Crisco)
  • 1 egg, slightly beaten with a fork
  • 3/4 cup milk
  • 1 cup mashed overly ripe bananas (about 3 bananas) 
  • 3 cups all purpose flour
  • 3 & 1/2 tsp. baking powder
  • 1 tsp. salt
  • 3/4 cup chopped nuts (optional)


  1. Spray a bread pan with cooking oil.
  2. Mash bananas with the back of a fork until smooth and you get 1 cup.
  3. In a large bowl cream the sugar with the shortening. Add the egg and stir in until combined.
  4. Add the milk and the bananas and whisk to combine.
  5. In a medium bowl whisk together the flour, baking powder and salt.
  6. Stir the dry ingredients into the banana mixture, a little at a time, until used up.
  7. Using a mixer on medium speed, mix just until smooth and creamy.
  8. If you are using nuts, stir them in now.
  9. Pour into the prepared bread pan and set aside for 20 minutes. Meanwhile, preheat oven to 350 degrees.
  10. Bake for 70 minutes or until a toothpick inserted in the center comes out clean.
  11. Remove from the pan and cool on a cooling rack.
  12. Once completely cool, place into a resealable bag and serve the next day.


Categories: Bread, Breakfast, Eggs, Fruit, Nuts


  1. That looks so delicious.
    You made a simple bread into a banana packed lip smacking dish.

    (Btw, Do you also have a habit of removing the first slice of bread?)

    • This is best after the first day. When it comes out of the oven the crust is crunchy. By the next day the crust is soft and the bread seems sweeter. It has the texture of regular bread but tastes like banana. I love this. Thank you Sheree!

  2. I think that slather of butter on the the bread makes this one a keeper! And how nice that your granddaughter is taking one home for your daughter!

  3. What a beautiful loaf of banana bread! It’s funny, my banana bread also gets more moist the next day and I’ve often wondered why. I use both chopped and mashed bananas in mine so I thought the chopped bananas were offering up their moisture to the baked bread. But I notice all your bananas are mashed and it still gets more moist the next day. Any thoughts?

  4. I had this great banana bread in a small village in Mexico. It had peanuts on top and loved it that way. I appreciate your step by step recipes. I was glad to see the strawberry/Rhubarb pie recipe as I’ve been thinking of wanting to make one. Then I saw organic Rhubard at the store yesterday 🙂

    • It’s funny you say organic because rhubarb is the one plant that the bugs don’t touch and never need any type of spray. We never spray our garden plants. Now you have me wondering if people actually put anything on theirs and why???? I think it’s too sour for the bugs. 🤣

  5. And for some reason there are always that 2 or 3 bananas that nobody wants to eat! We love banana bread – thanks for the recipe.
    Oh yes, one of these days your granddaughter is going to have her own blog of cooking and baking – thanks to grandma 😁.

  6. Your granddaughter must be loving all the time she is spending with you in the kitchen. I have a recipe from my grandma that is similar to this one. I occasionally add nuts or chocolate chips.

    • They both do but I have created monsters…lol Ever since I let them make their own pizza, now they want to do something every weekend. They made their own subs last weekend that I will be posting. It makes for a very easy meal for me but I’m not sure how many meals I can think up. Do love it because they eat everything and never complain. 😂

  7. I have some bananas in the freezer that are calling out my name. I love banana bread warm with butter too. It makes a good recipe for beginning cooks; you are blessed to bake with your granddaughter.

  8. I love banana bread and haven’t had it since my mom used to make it. I loved it warm with butter or cold with peanut butter too. I hate when the bananas look like this … I can’t bring myself to eat them as they are so sickeningly sweet.

      • Yes, when they look like that, they’re perfect for banana bread. Peanut butter is wonderful – try it Diane next time you make banana bread. You’ll reach for it the next time for sure.

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