Mom's Best Banana Bread
Classic banana bread with overripe bananas, simple ingredients, moist crumb texture. No mixer needed, ready in one hour from start to slice.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
20 minOverripe bananas mashed into a simple batter create that signature banana bread flavor and ultra-moist texture.
Cream margarine and sugar by hand, stir in eggs and bananas, then fold in flour and baking soda just until combined.
The long baking time at moderate heat develops a golden crust while keeping the inside tender.
Kitchen Tips
- Use bananas with lots of brown spots for maximum sweetness and moisture
- Don’t overmix after adding flour or the bread will be tough
- Test doneness with a toothpick inserted in the center—it should come out clean
- Let cool completely before slicing for clean cuts that don’t crumble
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease and flour a 9 x 5 inch pan.
Cream margarine and sugar until smooth.
Beat in eggs, then bananas.
Add flour and baking soda, stirring just until combined.
Pour into prepared pan.
Bake at 350℉ (180℃) for 40 to 60 minutes (until toothpick comes out clean).
Remove from pan and let cool.
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