Aunt Kathy’s Banana Bread

submitted by D’arcy Carden

I am not much in the kitchen, but I have made this simple banana bread recipe every single week during Shelter In Place so far and haven’t screwed it up yet! I’ve dropped it off on friends door steps and I’ve received the best reviews of my career. My brother called me and asked if I would make it for his 3 year old twins again because they wouldn't stop asking for more “nana bread” - I was HONORED.
My biggest piece of advice: always eat it warm, and always SLATHER it with butter. Just writing this down makes me want to make it again right now, and guess what... I’ve got three brownish bananas so that's exactly what I’m going to do!


  • ½ cup butter (or margarine)

  • 1 ½ cup sugar

  • 1 teaspoon vanilla

  • 2 eggs (beaten)

  • 3 ripe bananas, smashed (about 1 cup)

  • ¼ cup milk

  • 2 cups flour

  • ½ teaspoon salt

  • ½ teaspoon baking soda

  • ½- 1 cup chopped pecans or walnuts or chocolate chips (optional)


Super simple.

  1. Cream the butter and sugar.

  2. Add vanilla and eggs.

  3. Combine dry ingredients in separate bowl.

  4. Combine banana and milk in a separate bowl.

  5. Add banana and milk and dry ingredients (alternating between the two) to the butter/sugar/egg/vanilla mixture.

  6. Add nuts or chocolate if desired to the mixture, or just sprinkle on top.

  7. Grease loaf pan (should be enough for 2 loaves) and pour in.

  8. 60 mins at 350. (hint: at 30 mins run a knife down the middle from one end to the other. Will make it so that it is not goopy when finished)

NOTE: Can also do these as muffins, bake for 25 mins at 350.

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