Mrs. Jernigan’s Banana Bread

I love serving an assortment of quick breads for breakfast when we have company. Banana bread is one of my favorites. It pairs great with yogurt, fresh fruit or your morning coffee. This is the perfect way to use those up those over ripe bananas you have on your counter (the riper the bananas the better). Hint: NEVER put bananas in the refrigerator or they will turn black.

Mrs. Jernigan’s Banana Bread Receipe

Classic Banana Bread recipe
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Course: Breakfast, Snack
Cuisine: American
Keyword: Bananas, quick bread, breakfast,
Prep Time: 15 minutes
Cook Time: 45 minutes
Author: Mrs. Jernigan


  • Loaf Plan (8-1/2 x 4 -1/2 x 2-1/2 inches
  • Electric mixer


  • 1 cup granulated sugar
  • 1/2 cup shortening
  • 2 large eggs
  • 3-4 bananas, mashed 3 large or 4 small bananas
  • 2 cups sifted flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup chopped nuts
  • 1 tsp vanilla extract


  • Grease the loaf pan. Preheat oven to 350 degrees Fahrenheit.
  • Using an electric mixer, mix sugar and shortening together
  • add mashed bananas
  • sift flour, soda and salt together then add to wet mixture
  • add nuts and vanilla extract
  • Bake for 45 minutes

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