Mama's Banana Bread

A super moist and delicious recipe for easy homemade banana bread that comes together in minutes.

Sometimes I wish my family didn't like bananas so much. I rarely have any around to make banana bread with because they get eaten so quickly. Sometimes I hide the bananas until they're overripe just so I can make banana bread.

Oh, darn, are these too ripe to eat? Well, I guess I’ll just have to make banana bread!

I’m usually all about short-cut recipes that use semi-prepared ingredients and mixes because I barely have enough time in the day to brush my teeth but Mama's banana bread recipe is so easy that even I have time to make it from scratch.

A super moist and delicious recipe for easy homemade banana bread that comes together in minutes.

This isn't a fussy recipe where you have to alternate the wet and dry ingredients, sift anything, combine anything in separate bowls, etc. You just mix it all up, throw it in a pan and an hour later you’re eating homemade banana bread.

Boom. Done.

I've recently started adding chocolate chips to my banana bread on occasion and it is TA DIE FOR (I usually omit the nuts when I do). Add about a cup of chocolate chips and enjoy!

Mama's Banana Bread

Yield: 10 Servings
prep time: 5 Mcook time: 1 hourtotal time: 1 H & 5 M
A super moist and delicious recipe for easy homemade banana bread that comes together in minutes.


  • 3-4 bananas (preferably overripe)
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 cup chopped pecans or walnuts (optional)


How to cook Banana Bread

  1. Peel and slice bananas then add to a medium-sized mixing bowl. Using an electric mixer on low, beat bananas until creamy and only small chunks remain. Add oil, eggs, vanilla extract and sugar then continue beating on low until well combined. Add flour and baking soda and continue beating on low until just combined.
  2. Grease and flour a standard-size loaf pan. Pour batter into prepared pan then bake at 350 degrees for one hour or until toothpick inserted in the middle comes out clean.
  3. Cool banana bread in pan for 20 minutes then turn out and serve. Store at room temperature in an airtight container.
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  1. Like the new look and love your recipes!

  2. where is the recipe for the shrimp in the picture?

    1. http://www.southyourmouth.com/2012/02/shrimp-grits.html

  3. I've only recently found you via FB and you've become a solid favorite. Keep up the good work!

    1. That's about the best thing anyone's said to me all day! Thanks, friend!

  4. Looks "amazeballs"!

  5. The food pics look so yummy and the new look to your site is very fresh and original. I like it!

  6. It is in the oven; smells absolutely wonderful. Cannot wait to try! Thank you for posting this recipe.

  7. Mine turned out raw on the inside! What did I do!?

  8. Wow... This food looking so yummy and tasty. I really like this post i will share this with my friends and family members they will also like this food. Thanks for sharing this with us. :)


Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy