Our Favourite Banana Bread

Most Recent / Updated February 26, 2023

Although this recipe was originally posted during one of the many covid lockdowns, I can assure you it is still as delicious and we still make it the exact same way. Which I feel is a testament to a good recipe. I lied, I did change it. Instead of 1/2 cup of white sugar and 1/2 cup of brown, we now use  just 3/4 cup of brown sugar. A little bit less sugar and I promise you won't noticed.


It’s another lockdown which means it’s time for all the banana everything recipes! I love this one for all its sugary, buttery goodness!

It is my banana, banana bread recipe! I was thinking about writing banana six times in the title because there are in fact six bananas in this recipe! But, thought that might be excessive.

This recipe is super easy, and will use up all of those overripe bananas. You know the ones that are turning black? Those ones. They are perfect for banana bread. In fact, you don’t want to use bananas that aren’t super ripe. Ripe bananas are at their peak of sugariness? That’s not a word but, you get it. It is the sweetest that your bananas will get, and that makes them perfect for this quick bread.

Six bananas is a lot of bananas but it makes this loaf extra special. Banana, banana bread is naturally sweeter, has a better texture and taste.

And all you need to get going is your basic baking ingredients. Flour, sugar, butter you get the idea. This batch is made in four mini loaf pans but, I have also made this exact recipe in a bundt pan, and a standard loaf pan and it turns out amazing! Or a muffin tin, it makes about 16 muffins, just make to grease or like your muffin tray.

This banana bread has 6 bananas in it!

Too much?

It is simple, delicious and a favourite of everyone around here.


  • 6 Very Ripe bananas (bananas should be super brown for best results)
  • 3/4 cup softened butter
  • 2 eggs (room temperature )
  • 1 tsp vanilla
  • 3/4 cup brown sugar
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

Optional (but not really optional)

  • 1/2 cup chocolate chips
  • walnuts
  1. Preheat oven to 350. Butter your loaf ban, bundt pan, mini loaf pans or line a muffin tray.
  2. Peel your bananas, and place in bowl of stand mixer. Using medium speed, beat your bananas until there are very few to no lumps. Turn off mixer.On a low speed, add in butter and one egg at a time, until each one is well incorporated. Add in sugar, vanilla and mix.In a separate bowl, combine flour, baking soda, salt and cinnamon.With your mixer on low or with just a spoon, mix in your flour mixture just until combine. Don't over mix!Fold in any add ons such as chocolate chips or walnuts.Transfer to buttered pan or pans.Bake at 350 for 25 minutes if using mini loaf pans, or 35-45 minutes if using one large pan. Check the center of your banana bread with a toothpick at 35 minutes. The toothpick should come out fairly clean. A little bit of crumb is ok! Remove from oven and let stand for 10 minutes. Or don't wait! Banana bread right out of the oven is the best!Enjoy!


We are the Harrison-Hills: Connor, Emma-Lee, Hudson and Forrest. We are the third generation of Harrison's to live and work on these beautiful 137 acres just outside of Lakefield, Ontario and we are so excited to share our farm with you.

xx Emma