Banana Bread

Banana Bread

February 23: National Banana Bread Day

When she was a child, Islander’s daddy planted a banana tree in the backyard of their Hawaii home. It provides shade from the “day-o” sun and a bounty of fresh fruit. Sometimes, the season produces an overabundance of bananas, so her family would give bunches away to neighbors, co-workers and friends. At other times, we would just bake banana bread and share the loaves with others. For National Banana Bread Day, we present our family’s recipe for basic banana bread with our blog readers.



  • 3 bananas (equals 1 ½ cups), mashed
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup milk mixed with ½ teaspoon vinegar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup butter or margarine
  • 1 ½ cups sugar
  • 1 cup nuts (macadamia or walnuts), chopped


In a large bowl, mash the bananas with a fork then mix in the eggs, vanilla and milk with vinegar. In another bowl, combine the flour, baking soda and salt. In a mixer, cream the butter with the sugar. Pour in the banana mixture and stir well.  Gradually add the flour mixture and blend until the batter is smooth.

Banana Bread

Fold the nuts into the batter and mix well.  Pour into a greased loaf pan.  Bake in a preheated oven at 350 degrees F for an hour, checking for doneness. Insert a toothpick in the center of the loaf; the bread is done when the toothpick is dry. Remove the bread from the oven and cool completely on a wire rack. Slice the bread and serve.

Banana Bread


  • Overripe bananas are recommended for this recipe as they are soft and sweet.
  • Listen to Harry Belafonte’s classic calypso music, “The Banana Boat Song.”