Alice’s Banana Bread

This recipe comes from one of my great friend’s grandmother and is my youngest son’s favorite! Banana bread is a great way to use over ripened bananas instead of throwing them out. Make muffins instead and freeze for an easy morning breakfast or snack. Cooking times will be different, depending on the size of the muffin pan. Fold in nuts, if desired before baking. If using nuts, please make sure your children are old enough to eat them and that they do not have an allergic reaction to nuts.


1/2 cup of butter
1 cup of sugar
1 cup of mashed ripe bananas – about 3 – 4 bananas depending on the size
1/4 cup of milk
2 large eggs
1 teaspoon of vanilla
2 cups of all-purpose four
1/2 teaspoon of baking soda
1 teaspoon of salt


In a large mixing bowl cream sugar and butter with a mixer. Mix in apple sauce, mashed banana and milk. Mix in eggs and vanilla. Gradually add dry ingredients. Coat a bread pan with non-stick cooking spray or place muffin papers into muffin tin, if making muffins. Add batter to bread pan or muffin tin, filling 3/4 of the way. Bake in a preheated oven at 350 degrees for about 45 – 1 hour for bread and about 10 – 15 minutes for muffins or until when a butter knife is inserted it comes out clean.

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