25 years shopping thrift stores, estate, garage, rummage, flea markets and tag sales. 10 years in interior design. Current DIY projects have been renovating two turn-of-the century brownstones and commercial/residential property development. 
(4.33 out of 5)▪ One Banana, Two Bananas, Three Banana Bread
May 11th, 2006 by markdownmom|
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This Banana Bread Recipe is quick and economical. MDM’s mother used this recipe for decades and the results were perfect. There were no bananas that went to waste since this recipe is based on using the overripe bananas that some label spoiled and toss. In fact, overripe bananas are perfect for this nut bread and for muffins. Also, you can freeze overripe bananas to use at a later time! Talk about saving money. And don’t forget, banana peels are good for the garden compost.
 Banana nut bread. |
The following is a double recipe and makes 2 loaves and you can cut the proportions in half to make a single loaf:
| Dry Ingredients |
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| Wet Ingredients |
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| Directions |
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Mash bananas and add sugar and let stand 15 minutes. Sift flour and mix together with baking powder, and salt. Beat eggs with a fork in small bowl. Dissolve soda in 2 T. of water. Add a little flour to the banana mixture. Then add oil and the rest of dry ingredients. Mix lightly, Add the soda water mixture, eggs together and mix with the dry ingredients. Fold in the chopped nuts. Pour in 4 loaf pans 1/2 full or 2 large pans, full. Bake at 325-350 degrees for 50-60 minutes. After 30 minutes test with a toothpick or bamboo skewer in the middle of the loaf every 10 minutes and watch for the bread to pull away from the sides. When it is done, the skewer or toothpick will come out clean. Remember the time may vary according to the type of oven, convection ovens cook faster, and even the altitude at which it is baked and weather temperature that day. It is important at least in the trial run to check and edit the recipe according to your oven. Let it sit and serve either plain or with margarine or butter. Delicious, no waste, and easy.
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June 22nd, 2006 at 4:48 pm
60-minutes was too long! Try the toothpick test at 40 minutes!
MDM: Dear Jessica: Thank you so much for bringing the toothpick test up as it is a very good point. 60 minutes is a general time that most ovens work at but you must know your oven. If you have a convection oven, it will cook faster than a non-convection oven. It is important to remember as with any quick bread or cake to check during the baking process at 20 minute intervals to see if it is done. Please try this great quick bread recipe again.
August 15th, 2006 at 5:21 pm
I JUST FOUND THIS SITE.LOVED IT !!I
WE ARE A FAMILY OF HURRICANE KATRINA EVACUEES HAVING A REAL HARD TIME AND NOT GETTING ANY HELP FROM FEMA OR ANYONE ELSE WE WRITE .WE SPENT SOME OF THE FEW $$ WE HAD LEFT FROM OUR UNEMPLOYMENT TO BUY STAMPS AND ENVELOPES TO WRITE TO COMPANIES AND BUSINESS OWNERS ASKING THEM TO SAVE THE PRICE OF A CUP OF THEIR COFFEE AND THEM ASKING PEOPLE THEY KNOW TO DO THE SAME AND SEND IT TO US TO HELP US OUT AND SO FAR ALL THE RESPONSES ARE NEGATIVE.I EVEN ASKED CRAIG OF THAT CRAIG’S LIST TO TELL ME HOW TO PUT A PLEA ON INTERNET BUT NO ANSWER.WE GET A FEW FOOD STAMPS A MONTH BUT YOU CAN’T BUY TOILET PAPER,SHAMPOO,DEODERANT OR SCHOOL SUPPLIES AND UNIFORMS WITH FOOD STAMPS.I AM TRYING TO GET WORK BUT LOST MY TRUCK IN STORM AND UNEMPLOYMENT STOPPED IN JUNE.I’M JUST A GRANDMOTHER W/3 GRANDKIDS TRYING TO KEEP US OFF THE STREETS.THANK YOU FOR THIS SITE, THE FREE SAMPLES WILL HELP OUT GREATLY.GOD BLESS AND HAVE A GREAT DAY.I’M SORRY I DON’T KNOW WHAT URI MEANS.
September 24th, 2007 at 3:46 pm
I love you mark down mom forever and ever. you are so cool. i saw your picture and immediately fostered a sisterly love toward you. thank you for providing such wonderful tips and information. .janis
Thanks Janis, you made my day. Since I was sandwiched between two brothers, I really appreciate your sentiments. I hope we continue to live up to your expectations. Markdown Mom
September 25th, 2007 at 4:18 pm
There is no direction on how much soda to use in this recipe?
September 25th, 2007 at 4:37 pm
I am SOOOOOOOO sorry, and SOOOOOO blind! I found it and we made the bread. Thank you…..YUMMY!!!!
Teresa-no problemo, glad you enjoyed it. Never hesitate to ask a question. Love to hear from everyone. Markdown Mom
October 4th, 2007 at 7:49 pm
I wanted to know if you don’t have all-purpose flour, can you use self-rising in the place of it as long as you don’t add the b-soda, salt? Any feedback would be appreciated. I wanted to make it & needed some info.
Dear Sandra; Thanks for writing. Gee, can’t say–this is an old recipe of my mother’s as I mentioned in the post, pre-self-rising flour era. Both are leavening agents, however, one is from baking powder I believe and our recipe uses baking soda. Baking powder contains baking soda, however, it is used for different baking needs and has a different reaction time whereas baking soda reacts immediately. I am not sure that you would get the same texture with self-rising flour, nor taste, since self-rising flour contains baking powder which contains both an acid and a base, and baking soda is solely acid. Best to wait and use all purpose flour. Thanks again for coming to our site. Markdown Mom
October 5th, 2007 at 6:40 pm
Hi..i stumbled onto your site…my question is can i use splenda sugar in replacement of granulated sugar???my mother in law is a diabetic and she hasnt had banana bread in years ..thanks sharon
Dear Sharon; Thanks for writing. I haven’t personally done that, but I don’t know why you can’t. There may be a little difference in the taste, but go ahead and let me know how it works out. Great idea! Markdown Mom.
October 8th, 2007 at 1:20 pm
Very simple and easy recipe for what sounds like some great banana bread…but what measurement of soda does it call for!!!
Dear Charlotte: Thanks for writing. It’s probably easy to overlook, but if you’ll check the recipe it calls for 2 teaspoons of soda mixed into 2 Tablespoons of water. Markdown Mom.
October 27th, 2007 at 8:32 pm
Thanks for the recipe on Banana Bread. Love this site. a couple of questions, I’m assuming the soda is club soda? And can I use cane sugar or raw sugar. I try and stay away from white. Also, how about wheat flour? Maybe wheat pastry flour? Thanks again, Cathy
Dear Cathy; Thanks for writing and pointing out the fact that our recipe did not state baking soda, which it should have. Instead of wheat flour, you may want to try unbleached white organic flour since it will give you more of the quick bread texture and it is made from red winter wheat that will provide nutrients. I am not sure about raw sugar since it is not typically sold to consumer, you may want to try turbinado, a light tan colored raw sugar sold in health stores that is really closer to a refined sugar. You may be thinking of brown sugar that contains molasses as indicated by its’ color and has a stronger taste that may overpower the banana flavor. Hope this answers your questions. Thanks again! Markdown Mom
November 3rd, 2007 at 8:07 am
Dear MDM,
This is my first visit to your website.
Could you redo the recipe to include the soda.
I found the amount by reading the comments.
I will be serving this recipe for Thanksgiving Brunch.
I am making small loaf, and I guarantee that the tootpick test will be sooner than later.
The little breads will be sliced and served with cream cheese , sliced apples, grapes, peaches etc. This Should make a very yummy platter. I will let you know.
November 3rd, 2007 at 8:22 pm
Dear MDM
Thank you for adjusting your recipe.
I split the recipe in half and did 4 mini loafs.
It took about 25-30 minites on 330 degrees.
Pans are light weight and small so I adjusted the temp as well.
The bread is very delicious and moist
It was nice to find a good and simple recipe. I had all the ingredients. I added only 1 teaspoon of vanilla for 1/2 of the recipe.
I am freezing the banana bread so it will be available for my Thanksgiving brunch. Again Thank You for your website
November 5th, 2007 at 9:28 pm
I went looking for an reciepe for banana nut bread and this is the site it brought me too, and i am so happy to find you, i am going to try it tonight after i go get some nuts.
Dear Mutrey; Thanks for coming to our site. I think that you will enjoy this family recipe. We will be putting up more budget wise recipes plus great bargain and diyer info. Thanks Again. Markdown Mom
November 6th, 2007 at 1:35 am
I substituted the optional chocolate chips with white chocolate chips!
Ericka, great idea how did it turn out? Markdown Mom.
November 15th, 2007 at 2:24 am
Just a note: To print this recipe or any other MDM Budget-wise Recipes simply copy/paste recipe into Microsoft Word.
November 16th, 2007 at 5:25 am
i did your recipes and it was wonderful. but i have bananas left, you said you could freeze them. how do you do that so they wont turn black.
Dear Murrel; If you have a vacuum packaging system or the new plastic bags with vacuum from I believe Reynolds Wrap, this should help, but don’t be afraid of color since they will still have the taste and texture needed for banana bread or muffins. Thanks for visiting our website and your comment! Markdown Mom.
November 17th, 2007 at 8:24 pm
just found you, hope to become friends thru your recipes.
Thanks Ruth, hope we can share recipes and bargains, too. Markdown Mom.
November 21st, 2007 at 9:11 am
I bought one big box from the famers market, but we were not able use all and it started getting bad. My dear wife found this recipe and made use of the overripe bananas. I really enjoy the bread so much, thank you very much for the wonderful recipe. Happy Husband
And thank you ‘Happy Husband’ for emailing us and visiting our site. Markdown Mom
November 29th, 2007 at 4:15 pm
I lost my great grandmothers recipe for swedish banana bread. I know that it had about 2 C flour 1 tsp baking soda IT DID NOT HAVE BAKING POWDER 1/2 tsp salt .1/2 tsp cinnamin 1 stick of butter (i think) abd 1 ir 2 eggs 3 lg very ripe bananas cannot remember how much sugar 1/2 to 1 tsp vanilla Please if you know of a recipe that is like this could you send me the recipe The recipe was very moist when poured into class pan not thick or lumpy. I could litterly pour it in.
Kristine; Thanks for writing. We will begin checking and get back to you. Markdown Mom.
November 30th, 2007 at 6:09 pm
Thank you for the reciepe, it’s snowing outside and me and my daughter are watching shriek 3 and enjoying your reciepe
November 30th, 2007 at 11:00 pm
Sorry, I don’t know what a URI is, but had to write to the lady about the bananas: I just peel mine, put in plastic bag & freeze. If u want, u can insert a popcycle stick or sucker stick & eat them that way, they taste just like banana ice cream……& they didn’t turn black!
This may be too late for the lady who wanted to know about using Splenda, but I use in ALL my baking & u can’t even tell the difference in taste! It also measures out the same as white sugar. If a recipe calls for 1c sugar, u use 1c Splenda. Knocks off some calories, but not taste.
By the way, I just found ur site & have already printed out 2 recipes! Thank u so much, I hope u’re around for a long time!
December 3rd, 2007 at 12:01 am
I’m so happy I found this website, because I was going to bother my mom with the banana bread recipe, but she’s sick, so now I can bring it to her for the holidays. I’ve been craving it for the longest time and now I will know how to make it.
To the Grandma from the Hurricane Katrina, always remember that God doesn’t give us more than we can not handle; even though I haven’t been in your shoes, God has always been there for me in the worst times of my life. Keep on fighting the good fight and God bless you!!!!
December 3rd, 2007 at 3:04 pm
Dear MDM,
Your recipe for the Banana Bread was completely thorough. Come on, you stated 2 tablespoons Baking soda into 2 tablespoons of water. One bread 1 tbls. into 1 tbls. water. It is always better to disolve your baking soda into water first. That is not to hard to understand. Keep up the good work and thank you for a great fast and delicious quick bread. Where did she understand to use soda water??????? Go Figure!
Sue from Annapolis, Md.
December 9th, 2007 at 4:13 pm
Hi sandra i just made this banana bread!!! i love it!! your website is great thank you soo much!!! mackenzie
Dear MacKenzie; Thanks for the compliment, but who’s "sandra?" Markdown Mom
December 10th, 2007 at 12:58 pm
HELP!!! Markdown Mom! I need overripe bananas ASAP. Once heard of a way by putting regular store bananas into a microwave for a few seconds until they are black. Would that mean they would be of the same quality as the sweet regular-overripe bananas? Enjoy all of your comments. Anita
Dear Anita; For all of us, bananas get ripe too quickly. You put me somewhere between scratching my head and laughing out loud since as I say we usually have the reverse problem. Okay, you may just try using the ripe bananas, not green, just ripe to make the recipe. This recipe’s main purpose was to utilize bananas that were not terrific for eating out of the peel. You could wait a day or two and I am sure that they will start turning, or put them into a brown paper bag, or to turn black, into the refrigerator. The microwave I don’t know, you may just end up with an explosion! Good luck and thanks for writing! Markdown Mom
December 13th, 2007 at 8:01 pm
This is the best banana bread that I have ever ate. It is so fluffy and lite. It is full of flavor. I have shared this recipe with my family and they absolutely love it too. Thanks, Amber G.
Dear Amber; My mother thanks you and I thank you. Markdown Mom Enjoy and Happy Holidays!
December 16th, 2007 at 7:47 pm
Dear MarkDownMom, My daughter and son-in-law love bannana nut bread so I just decided I would make some this Christmas. I’ve never made it before, even though I’ve tasted others in the past and love it……so I went looking for a good simple recipe and it led me straight to your site. I have printed it, and I will definitely use this one, because of all the wonderful comments from those who have successfully tried it and loved it. Thank you, keep up the good work, and Merry Christmas, 2007. Sherry (age 57)
Dear Sherry; I just want to say ah-h-h, you made my heart happy. Enjoy the banana nut bread, and be sure to try some of the other recipes. Thanks again and from our family at Markdown Mom to yours Merry Christmas and Happy New Year! Markdown Mom
December 22nd, 2007 at 8:03 pm
Dear Markdown Mom, Thank you for your great site. You are so kind and patient with your email friends. I’ll be using my over-ripe bananas as soon as I click off line. It sounds wonderful. Thank you again. Patricia
Thank you Patricia for coming to our site. This was a recipe of my mother’s and I know that she would be overwhelmed by the response that we have had. We intend to offer some more great recipes this coming year, some family ones and new ones I have used over the years. May you and your family and friends have a joyful holiday season and happy new year! Markdown Mom.
December 27th, 2007 at 8:25 pm
I am on vacation in Flordia for the holidays from Alaska. We have some very ripe bananas but I didn’t have my Mom’s recipe here and she din’t feeling well enough to find it for me. Just went on line and your recipe sounds really good and quite easy. Will be trying it tonight. Thanks for your site.
Sharyl
December 30th, 2007 at 8:59 pm
can I used selfrising flour in this respecs
MDM:
Dear Betty,
Thanks for your visiting. Your question was asked earlier by Sandra. I think it would be best to stick with regular flour as this is a cake bread. Again, thanks for checking the site out.
January 5th, 2008 at 9:24 pm
this bread is so good.this is my first time using this site
Dear Tenevia; Welcome to the site, please check out the categories to find all sorts of goodies! Thanks for coming and joining our hot bargain hunters. Markdown Mom.
January 6th, 2008 at 4:11 pm
Love the banana bread recipe. I add plain yougart, increases moisture. Also increases time! (about 10 min) Over ripe bananas have a special place at the grogery store I frequent. Look for those hidden places. (It’s usually in the back). Some of our grocery stores give a discount if you bring your own bags, and watch for the meat specials (especially this time of the year, the farmers don’t want to feed out in the cold, and with extreme cold, it effects pork and beef).
Dear Lois; Thanks so much for your compliments and addition of the yogurt–we will try that out. I agree with you about how to find the overripe fruit at the grocery store. If you don’t find these "specials," usually they are put in bags for a flat price, ask the produce department staff about overripe bananas or any other fruit, that’s the way one year I got blood oranges at a terrific price! Also, watch the meat areas for "fix today or freeze" since they often will reduce the more expensive cuts of meat nearing their expiration date for about the price per pound you pay for lesser cuts. You’re right about the seasonal buys in this area. Good tips for all of us. Thanks again! Markdown Mom
January 8th, 2008 at 2:54 pm
I’ve used various recipes online for banana bread, usually based on ingredients on hand. I have to say MarkDownMom, this one is a true keeper. Delicious!! I added a little cinnamon, omited the nuts(just didn’t have any left in the pantry) added the vanilla for extra flavour and instead of 6 bananas, used 5 extra large ones. Made 2 beautiful loaves. Thanks for the great recipe!! I’ve added this site to my Fav’s! Deborah
God love you, Deborah! My mother would have been thrilled to hear so many compliments about her recipe. Great variations, too. Thanks, again! Markdown Mom.
January 11th, 2008 at 11:23 am
I just wanted to add instead of Canola Oil, I used Grape Seed Oil!
Thanks Again! Debbz
You can buy it at any grocery now
March 5th, 2008 at 1:36 pm
hi, i just baked 2 loaves of your banana bread recipe, but cut down on the flour and added 1/4 cup whole wheat graham flour, 1/4 cup milled flax seed, and 1/4 cup of bob’s red mill wheat bran, to the first batch, it came out totally mouthwatering. to the 2nd batch, i added chocolate chips(something i add to my banana breads frequently for a change) waiting for that to come out of the oven. thanks for the recipe, i love it. big mamma from vermont
Dear Carol aka big mamma from vermont; Thanks for sharing your healthy improvements to the banana recipe. I can’t wait to try out your recommendations! It was very kind of you to share it with all of us, we can all use ideas on how to eat healthier. Thanks again for becoming part of our family. Markdown Mom.
March 13th, 2008 at 12:10 pm
I came across this site by accident, I can not wait to try out this recipe for Banana Bread, I have several recipes for banana bread, but this one sound interesting, because you mash the bananas, add the sugar and let them stand for 15 minutes. I will be sure to let you know how it came out. Betty from Beautiful Mount Vernon.
Dear Betty from Beautiful Mount Vernon; Thanks for coming to our site. I hope that you enjoy the banana bread and be sure to try all the terrific variations that members of our bargain community have suggested. Again, thanks and bon appetit! Markdown Mom.
March 28th, 2008 at 9:08 am
Question: Can I substitute eggbeaters instead of eggs?
Dear Arlene; Thanks for asking. I don’t see why not. Eggbeaters just doesn’t have the yolk, but the egg whites will serve as a binder. You could also add some yogurt as one writer suggested for added moisture. Markdown Mom.
April 5th, 2008 at 9:57 am
Do I need to do anything to the extra bananas I have before I freeze them? Also, are there any other fruits or veggies that I can freeze to use at another time? I’m always baking, and anything to save time and money is a big help. Thanks
Dear Holly; Nothing to do, you may want to peel them and use a vacuum sealer. Also, you can freeze bell peppers and almost any type of vegetable; although some may require blanching first. Also, remember to keep that pumpkin from Halloween and pressure cook it–to get a texture for pie out of it rather than squash, use a food processor. And be sure to dry any fresh herbs you do not use. All these save $$$ and time. Markdown Mom.
April 15th, 2008 at 12:35 pm
I don’t know how to print the recipe for banana bread. When I select "print" it only prints part of the page excluding the recipe. Help!
Dear DeeDee; We have been having a lot of trouble with the server recently and have notify them about this and other downloading problems. Try putting it on your clipboard by highlighting what you want to copy. Copy, paste, and print.
November 18th, 2008 at 7:35 pm
Thank you so much for this recipe! I have used your recipe several times and was thrilled to leave my old recipe that I had used for 20+ years. My family and friends love the taste and texture of this bread. It freezes VERY well in contrast to my other recipe. It ships well, as I have had a husband, son and friends in the military. It also helps that I am a chocoholic so I always add the chocolate chips. Thank you for this fab recipe.
Sandy in SoCal.
November 25th, 2008 at 5:36 am
Dear Sandy; My mother and I thank you. I really believe that the best recipes come from tried-and-true family recipes handed down from generation to generation. I am currently working on 2 other blogs, and hopefully, will get my act together to bring more favorites for all to enjoy. Thanks for the comment, it really made my day! Markdown Mom