Banana Bread

Banana Bread


The Philippines grows so many kinds of bananas and they are turned into all sorts of delicacies (turon, maruya, chips etc.) but the banana bread is not so popular and I guess its because no one has come up with a recipe that tickles the palate of the Pinoy. In Australia where the banana bread is a cafe staple, everyone knows the banana bread and is a favourite. I came up with this recipe to please daughter, Elaine. My mother in law, Inez, says that it’s the best banana bread she has ever tasted. Hopefully the Pinoy with come to appreciate this version of the banana bread.



  • 1 ¼ cups (250 grams) sugar
  • ½ cup butter – softened
  • 2 large eggs – lightly beat to mix
  • 1 ½ cups mashed bananas – Lakatan or Latundan or Cavendish (you cannot use Saba)
  • ½ cup sour cream or buttermilk (you can use ½ cup evaporated milk soured with 1 teaspoon vinegar)
  • 1 teaspoon vanilla or banana essence
  • 2 ½ cups (350 grams) all purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup coarsely chopped walnuts


  1. Preheat oven to 350ºF (180ºC)
  2. Grease and flour 1 loaf pan or line loaf pan with baking paper.
  3. In a small mixing bowl, mix together the flour, baking soda, baking powder, and salt. Set aside.
  4. Put one tablespoon of flour with the nuts and toss to coat the nuts with flour. Set aside.
  5. In a large mixing bowl, using the paddle attachment, place butter inside bowl and at slow speed beat butter till light and fluffy; occasionally scrapping sides.
  6. Gradually add the sugar and continue mixing till well blended and fluffy; scrape sides to mix well.
  7. Slowly add the eggs and continue mixing till well blended.
  8. Add the mashed bananas with the banana essence; mix well.
  9. Beginning and ending with the flour mixture, divide the flour mixture into four, and add ¼ of the flour mixture into the banana mixture; beat till you don’t see any flour and then place ⅓ of the sour cream.
  10. Mix till you don’t see the cream.
  11. Continue alternating the flour and sour cream procedure.
  12. When all the flour has been blended in, add the nuts and mix well.
  13. Pour the mixture into the loaf pan.
  14. Bake for 1 hour or till the toothpick tester comes out clean.
  15. Remove from the oven and place over wire rack to cool.
  16. Slice into desired cuts.
  17. Serve with butter.


  1. Thank you Marianne! I ll try it!

  2. Used overripe Saba. My filipina wife loved it.

    • Glad that worked for you. No banana should go to waste with this recipe on hand.

Leave a Reply

Your email address will not be published. Required fields are marked *