The Last Banana Bread Recipe You’ll Ever Need

If you’ve had the banana bread at HC in the last three years, you know just how good it is. This recipe was originally gifted to us by our former pastry chef, Indira. With her blessing, I’m happy to share it with you, adapted to a home kitchen. In the HC kitchen, just like you at home, this banana bread recipe helps us use up overripe bananas, reducing our kitchen waste and providing a delicious treat. The key to this recipe is that half the weight is bananas, bringing natural sugar and a banana bread that no one would ever dare call dry. Happy Friday and happy baking!

– Chef Anna


Banana Bread


The Last Banana Bread Recipe You’ll Ever Need


2 ½ cups ripe banana mashed (about six bananas)
2 cups sugar
2 sticks butter, cold and cut in to small pieces
3 large eggs
2 ½ cups all-purpose flour
¾ tsp salt
1 ½ tsp baking soda
1 ½ tsp vanilla extract



  1. Preheat oven to 350 °F and prepare a 9”x13” pan or a couple of loaf pans.
  2. In a bowl, mix together the flour, salt and baking soda.
  3. Cream sugar, eggs and vanilla extract together until light and fluffy.
  4. Add the banana and cold butter to the sugar and eggs; mix until incorporated.
  5. Fold the dry and wet ingredients together.
  6. Pour the batter in to your pan and bake for about 45 minutes, until a toothpick comes out clean. Rotate your pan halfway through. Keep a close eye on it after it’s been baking for half an hour. Depending on your pan, oven and ripeness of your bananas (sugar content), the bake time will change.