• 1/4 C. butter
  • 3/4 C. sugar
  • 3 Large bananas, mashed very well
  • 1 Egg
  • 2 T. lemon juice
  • 1 1/2 C. flour
  • 1 t. baking powder
  • 1/4 t. salt
  • 3/4 t. baking soda

Need a good way to get rid of those too ripe bananas? This is the perfect way to do so. Bananas usually don’t last long around here but sometimes I have a few extra that get a little too ripe for my liking. I sometimes purposely let them get too ripe  just so I can make this. This recipe is one of my moms who had gotten it from my grandma. So it’s been in the family for a while. The key to this bread is the ripeness of the banana. Don’t use perfect yellow bananas. It won’t taste right, believe me. Another important thing to remember, use three bananas like it says, if you use any less it will be dry. If you use more, I used 4 this time, it’s just a little extra moist. That’s the way I like it though!


Peel banans and mash. Place in bowl along with all other ingredients. Mix very well, pour in greased loaf pan. Bake at 350 for 45 min or until top is golden brown and middle of loaf is firm. Let cool before removing from pan.