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mary's blue ribbon banana bread

(23 ratings)
Blue Ribbon Recipe by
Mary Louise
Marshfield, WI

I have been using this banana bread recipe for 30 years. It is the best banana bread I have ever tasted and everyone asks for it! I entered this in the County Fair back in the 1990s and won a Blue Ribbon. Actually I entered this a number of years in a row and it always took home the Blue Ribbon. It is a moist and flavorful bread. My secret is simple. Place overripe bananas on a plate in the refrigerator. Cover with plastic wrap or the banana flavor will permeate other foods. Let them turn black. It is the banana oil that gives the flavor. Try this recipe. I guarantee it will be your favorite!

Blue Ribbon Recipe

Yum! This is an old-fashioned banana bread recipe that's delicious. It's a very basic recipe but so good. Reminds us of something our grandmother would make. This banana bread is moist and tender, slightly dense, and has a nice crust on the outside. This would be great for breakfast or a snack.

— The Test Kitchen @kitchencrew
(23 ratings)
yield 8 -12
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For mary's blue ribbon banana bread

  • 2 c
    all-purpose flour
  • 3/4 tsp
    baking soda
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1/2 c
    butter, room temperature
  • 1 c
  • 2
  • 1 1/2 c
    ripe banana pulp, mashed
  • 1/4 c
    sour cream
  • 1 tsp
  • 1/2 c
    chopped walnuts, optional

How To Make mary's blue ribbon banana bread

Test Kitchen Tips
All ovens are different. Our banana bread was perfect at 50 minutes.
  • Sifting dry ingredients together.
    Sift dry ingredients together.
  • Creaming butter and sugar.
    In a large bowl cream butter and sugar well.
  • Beating in the eggs.
    Add eggs and beat well until light and fluffy.
  • Adding vanilla to the batter.
    Add vanilla.
  • Mixing sour cream and mashed banana together.
    Mix banana pulp with sour cream.
  • Adding dry ingredients and mashed banana.
    Add pulp alternately with dry ingredients to butter, sugar, and eggs mixture on slow speed.
  • Mixing batter ingredients together.
    Scrape sides as needed.
  • Stirring to make sure ingredients are combined.
    DO NOT OVER BEAT. Beat only until combined. I then stir with a wooden spoon to make sure it is all combined.
  • Batter poured into a loaf pan.
    Grease and flour a loaf pan, 9X5X3. Bake at 350 degrees for 50-60 minutes.
  • Baked banana bread cooling.
    Test with a cake tester. Do not test in the crack. Test off to the side. It should come out clean, but be careful not to over bake. You want a loaf of moist banana bread.