Homemade Banana Bread

Banana bread was something my mom made frequently. She loved to bake and cook and did up until she could no longer. She passed away this past April. I will never live up to her cooking skills. This recipe was in her personal collection and I am happy to share it. And it truly is the best banana bread! A printable recipe is located at the bottom of this post and you can pin it on Pinterest. 


Yes, I am using my pyrex mixing bowls. Received these as a wedding gift – 38 years ago. I have managed to not break them–I still have all three. 


I used my portable mixer for this batter.


Here\’s a tip – I asked my mom how come her banana bread was always so moist. She said to add a little more bananas than what the recipe calls for.


You probably noticed I changed bowls. I tripled this recipe because I had quite a few bananas to use. I miscalculated how much mixture a triple recipe would make! 

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Since I tripled the recipe, I had enough banana bread to make 8 loaves. You can also use the larger loaf pan. Bake at 350 degrees. I baked these for 40 minutes but if you have the larger pan, bake for 1 hour. To make sure it\’s done, insert a table knife in the middle of the loaf and it should come out clean. 



When the banana bread comes out of the oven, I do put some butter on the top and let it melt in. Just a small amount.


And, yes, I am using my Pioneer Woman Plates.  I love anything Pioneer Woman!  Doesn\’t it look good? Check out my other recipes. 

Homemade Banana Bread


  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs beaten
  • 1/2 cup sour milk
  • 1 cup mashed bananas
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt


  • Combine sugar and shortening.
  • Add in beaten eggs and sour milk and mix. May need mixer
  • Add in mashed bananas and stir
  • Add in flour, baking soda and salt and stir.
  • Put in loaf pans and bake at 350 degrees. 1 hour for large loaf pan, 40 minutes for small load pans.
  • Remove from oven and let cool. These freeze well.





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