Good Housekeeping's Banana Bread Recipe


You know the saying, "When life hands you lemons, make lemonade?" Well, when life hands you almost rotten bananas, make banana bread! It really is an awesome means to an end. When your bananas start getting soft and brown, smash those babies up and make some delicious banana bread!

I've tried many a banana bread recipe over the years. You see, I'm a big fan of banana anything, but especially banana bread. Hold the nuts, though, please. Of all the recipes I've tried, my favorite by far is from The Good Housekeeping Cookbook, which is actually my favorite cookbook period. My edition is circa 2001, but here's a current edition if you're interested. Hands down, it's my most reached for cookbook, and I have many. (Although I don't know why...)

Banana Bread Recipe

(via The Good Housekeeping Cookbook © 2001. No copyright infringement intended.)

  • 2 ½ cups all-purpose flour
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • ½ tsp. baking soda
  • 1 ½ cups bananas, mashed (Approximately three medium bananas.)
  • ¼ cup milk
  • 2 tsp. vanilla extract
  • ½ cup butter or margarine, softened (One stick.)
  • 1 cup sugar
  • 2 large eggs

  1. Preheat oven to 350°.
  2. In a medium bowl, combine flour, baking powder, salt, and baking soda.
  3. In a small bowl, combine bananas, milk, and vanilla.
  4. In a large bowl, with mixer at medium speed, beat butter and sugar until light and fluffy.
  5. Beat in eggs, one at a time.
  6. Reduce speed to low; alternatively add flour mixture and banana mixture, beginning and ending with flour mixture. Occasionally scrape the bowl with a rubber spatula. Beat just until blended.
  7. Grease a 9" by 5" loaf pan and pour batter into prepared pan.
  8. Bake until toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
  9. Cool completely before slicing.
Additional Notes: For Banana Nut Bread, fold 1 cup of coarsely chopped walnuts or pecans into the batter before baking.

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