Mimi’s Ode to the Ripe Banana: Banana Bread

Celebrate National Banana Bread Day!  Although, there are no known origins of this holiday, it is homage to the banana!  It is a tribute to all the cooks who developed banana bread recipes to use up those overripe bananas.  Mimi’s bread always gets rave reviews.  It makes three large loaves or delicious cupcakes too!  You can even make a simple cream cheese icing to sweeten things up!  Now go make some banana bread!  

Mimi's Banana Bread
Mimi likes to talk about her banana bread and its special powers. Its ability to make your house smell like heaven, please the pickiest of eaters, keep your teenager at home on a weekend, make your housekeeper stick around for another hour free of charge, keep your postman delivering at the door, and your vendors ready to return on a moment's notice if they think you will give them a fresh-baked loaf or even one from your freezer.
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Prep Time
20 min
Total Time
1 hr 50 min
Prep Time
20 min
Total Time
1 hr 50 min
  1. 1 pound (4 sticks) Unsalted Butter
  2. 4 Eggs
  3. 10 Ripe Bananas
  4. 4 Cups Sugar
  5. 4 Cups All Purpose Flour
  6. 4 teaspoons Baking Soda
  7. 2 teaspoons Kosher Salt
  1. Preheat the oven to 325°. Butter and flour three loaf pans or spray with nonstick cooking spray.
  2. In a large bowl or mixer bowl, combine the softened butter, eggs, sugar and bananas. Mix until somewhat smooth. Batter will have some banana lumps. In another large bowl add remaining dry ingredients of flour baking soda and salt. Sift dry ingredients together.
  3. Fold the flour mixture into the butter banana mixture until well incorporated. Pour into prepared loaf pans. Bake for approximately 1½ hours, checking with a wooden pick inserted into center at the one hour mark, until it comes out clean. Cooking time can vary depending upon whether you use glass or metal loaf pan.
  1. The secret to this recipe is very ripe bananas. Mimi has a freezer full of ripened to almost black bananas which she simply thaws to room temperature in the sink. They are so ripened that they mix into the wet ingredients without processing or smashing. They will seem very gooey but that is the secret to this recipe’s success. Add them straight to the wet ingredients from the peel.
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