Family recipes are often the ones everyone requests, and our mom’s banana bread is no exception. Simple, timeless, and comforting, this version is the original—no edits, no modern tweaks—just the way mom made it. It relies on basic pantry ingredients and a little love, producing a moist loaf with warm banana flavor. We have shared variations over time, but here is the classic, stained-recipe-card version as it was handed down.
This banana bread is straightforward: mashed ripe bananas, flour, a bit of butter, and a touch of lemon juice. Mom also liked to add shredded coconut for texture and flavor—optional, but it adds a pleasant chew and a subtle tropical note that complements the banana. The result is a familiar, comforting loaf that keeps well and slices beautifully.
Banana Bread Ingredients:
- All-purpose flour
- Salt
- Baking soda
- Granulated sugar
- Softened butter
- Egg
- Ripe bananas
- Lemon juice
- Shredded unsweetened coconut (optional)
Do the bananas really need to be ripe?
Yes. Wait until the bananas are well speckled and starting to brown, or ideally nearly dark brown. Ripe bananas provide the best sweetness and banana flavor and contribute to the loaf’s moist texture. Using underripe fruit will yield a less flavorful, drier loaf.
Can I use brown sugar instead of white sugar?
You can substitute some brown sugar if you prefer. Swapping up to half of the granulated sugar with brown sugar (1:1 by volume) will add a deeper, caramel-like flavor and slightly alter the bread’s texture. The original recipe uses white sugar for a lighter crumb.
Mom’s Banana Bread
Ingredients
- 1 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 1 stick softened salted butter
- 1 large egg well beaten
- 3 ripe bananas, mashed
- Juice of 2 Meyer lemons
- ¾ cup shredded unsweetened coconut
Instructions
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Preheat the oven to 350°F (175°C). Spray a 9×5″ glass or ceramic loaf pan with cooking oil or lightly grease and flour it.
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In a bowl, whisk together the flour, salt, and baking soda until evenly combined.
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In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter and sugar on medium speed until light and fluffy, about 2 minutes. Scrape the bowl and mix another 30 seconds.
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Add the well-beaten egg and mix for about 30 seconds until incorporated.
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Add the mashed ripe bananas and lemon juice. Start the mixer on low and gradually increase speed, mixing until the bananas are fully mashed and blended into the batter.
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Add the dry ingredients and mix on low just until combined. Scrape the sides of the bowl and mix another 30 seconds to ensure an even batter without overmixing.
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Fold in the shredded coconut until evenly distributed but not overworked.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 60–75 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Oven times vary—begin checking around the 60-minute mark.
