Fall Banana Bread Recipe

Fall Banana Bread Recipe

By: Katie Neely

Here it is, a banana bread recipe I regularly get compliments on. I add about 2 extra bananas and a extra cinnamon. Make sure the bananas are ripe and brown. Tip: putting them in a paper bag will speed up the ripening process.

Prep: 25 min.
Bake time: 55 min
Oven temp: 350
Makes: 1 loaf (16 servings)
Recipe from Better Home and Gardens- New Cookbook


  • 2 cups of flour
  • 1/2 teaspoons of baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 beaten eggs
  • 1 1/2 cups mashed ripe bananas (5 medium)
  • 1 cup sugar
  • 1/2 cup cooking oil, melted butter or margarine
  • 1/4 teaspoon salt
  • 1/4 cup chopped walnuts (optional)


  • Grease loaf pan (bottom and sides) and combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well, leave a bowl shape in center of mixture and set aside.
  • In medium bowl combine eggs, bananas, sugar and Oil (or melted butter or melted margarine). Add egg mixture all at once to the bowl shape in the flour mixture. stir until moistened, the batter should be lumpy. Fold in nuts if desired.
  • Bake at 350 oven for 55-60 minutes or until a wooden toothpick inserted near the middle comes out clean. Let bread cool in the pan for 10 minutes then remove bread from pan and let it cool on a wire rack. Wrap and store overnight before cutting.