I don’t even know who I can compliment on this recipe. I’ve been baking this for over 27 years.  Julian absolutely loves this.

The most tedious thing in this whole recipe is “sifting” the flour 3 times. Honestly. Once that is done, in just over an hour you will have 2 beautiful banana bread loaves.

Give them a try – let me know what you and your family think.

This recipe is adapted from Lidia’s Favourite Recipes – by Lidia Matichio Bastianich


  • 2 cups of sugar
  • 1 cup of butter (room temperature)
  • 6 ripe bananas – mashed (3 cups) – sometimes I use more, sometimes I use less 🙂
  • 4 eggs well beaten
  • 2 ½ cups of cake and pastry flour 
  • 2 tsps baking soda
  • 1 tsp salt


  1. I always start this recipe by measuring out the cake and pastry flour, baking soda and salt and sifting it 3 times. Don’t miss this step. Sift it 3 times. Then make sure your butter and your eggs are at room temperature.
  2. Preheat oven to 350. With electric beater, cream butter and sugar until light and fluffy.
  3. Scrape down the sides, add bananas and eggs and beat until well mixed.Blend with banana mixture until well combined – but do not overmix.
  4. Pour into 2 lightly greased loaf pans. (They will also make 3 sized of the take out mini loaf disposable pans. Don’t forget to grease them)
  5. Bake for about 45mins -1 hour – the 2 loaf pans take closer to an hour to bake completely through. Test for doneness by inserting a toothpick to see if it comes out dry.
  6. Cool on rack for 10 minutes before removing from pans.


These freeze beautifully!  I usually eat one, freeze one.  You can add chocolate chips, nuts, or leave it as is.I’ve also added vanilla into the mix.

Be creative. It’s all good 🙂