Tasty Tuesday: Banana Bread Made Properly

Have you noticed that for certain foods there is a “right” way to make them? If you grew up in a tuna sandwich family, chances are, the way that your mom made tuna salad is the Right Way to Make Tuna. (And in case you want to know the correct way to make tuna….it takes a can of tuna, a dollop of mayonnaise and a dollop of pickle relish. You’re welcome.) Only my mom can make potato salad perfectly and only her macaroni salad is just right. Banana bread is also one of those things for me. I’ve had a lot of good banana bread over the years, but only mom’s is perfect. This is her recipe:

Banana Bread (out of Grandma’s old green cookbook, so clearly this is a family thing)

First stir 2 t. baking soda into 2/3 c. sour milk (either buttermilk or you can make sour milk by putting 2 t. vinegar into fresh milk) and set aside. This mixture will grow so be sure to use a large enough bowl or measuring cup.

Cream together (sometimes I do this step in the blender to get the bananas really smooth):

  • 1/2 c. oil
  • 3 ripe bananas
  • 1 1/2 c. sugar


  • 2 eggs
  • 1/2 t. salt
  • 1 t. vanilla
  • 1/2 c. chopped nuts (optional)
  • 3 c. flour

Stir in sour milk/soda mixture.

Bake in two loaf pans (Glass pyrex is always preferable) at 325° for one hour or until the toothpick comes out clean.

Now you know the Right Way to make banana bread!

This recipe can be doubled. Tonight I actually tripled it because I had so many bananas. Don’t be afraid of using really, really ripe bananas. The blacker and mushier, the better. I frequently will stick overripe bananas into a ziplock bag and store them in the freezer until I’m ready to make banana bread. It doesn’t matter if they become so ripe they are virtually liquid. Those make the BEST banana bread. They start out disgusting but make for great baked goods.

Once the banana bread has cooled it should be wrapped in plastic wrap and stored in the fridge or freezer.

The very best way to eat this banana bread is right out of the oven with butter on top. But it’s also great for breakfast. I grew up eating banana bread with slices of cheese on top. Can’t explain where that came from, but I love it.

My family calls this Recycled Banana Bread because I usually use seriously overripe bananas and milk-gone-sour that would have been dumped but for this recipe. For another favorite, far less common, brown bread recipe, try Citron Bread.

Last week on My Sister’s Kitchen we updated our All Things Thanksgiving post that links to all our favorite Thanksgiving recipes. Check it out!

Barb Kelley.