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Perfect Banana Bread

Got Overripe Bananas? Make this delicious, easy, quick bread!


Banana bread is a quick-bread made from mashed over-ripened bananas. The more ripened they are, (think ugly black spots all over the peel!), the better the flavor of the bread. This moist, sweet bread is perfect slathered with cream cheese or softened butter.


Another trick I’ve learned over the years is that if you have some over-ripened bananas on the counter, but you don’t have time to make bread at that particular moment, you can simply put them in the freezer, as is. I generally wrap them in saran wrap or place the entire fruit in a ziploc bag.

When you’re ready to bake the bread, thaw them on a plate or in a bowl as freezing breaks them down a bit and causes them to become juicy and weep a little.


Personally, I love the added bits of walnuts in the recipe, but my other half isn’t as crazy about them. This recipe makes two loaves, so I’ll often pour batter into the first loaf panand then add walnuts to the remaining batter before I pour it into the second loaf pan.

You’ll Need:
2 c. Flour
1/4 tsp. salt
1 1/2 c. Sugar
1 tsp. Baking Soda
1/2 c. Shortening
2 eggs
1 tsp vanilla
1/2 c. milk
1 c. mashed banana (about 2 large)
1/2 c. chopped walnuts *optional

In a large bowl combine flour, sugar, salt, baking soda until well mixed, cut in the shortening until the mixture is crumbly.

Add eggs, vanilla, and milk until mixed. Add mashed banana last, mixing just until incorporated. (Add walnuts or pecans if desired)

Bake in lightly greased loaf pans at 350F for 45-60 Minutes, if making a single loaf, it will take closer to 60 minutes, if dividing the batter between 2 pans, it will only take 38-45 minutes to cook.

If you’d like, you can use muffin tins instead. Both the bread and the muffins freeze well, just make sure they’re completely cooled before wrapping and freezing.

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