Grandma Marcella Jane’s Banana Bread

Mark A. Carlson

We almost always have over ripe bananas in our kitchen, so this family recipe is often being made in our house. I love to make it especially around the holidays when the kids are home, the tree lights are on, and holiday music is playing in the background. There’s something so comforting about baking a delicious recipe with the smells of vanilla and sugar throughout the house with music playing.

During the holiday season, I will also make this for neighbors or friends we are visiting with. It’s the easiest recipe, and a total crowd pleaser for either breakfast or an afternoon snack! Add some chocolate chips, nuts or craisins for some extra deliciousness and crunch. Wrap the bread in parchment with some baking twine and a cinnamon stick on top for a beautiful, delicious gift.

Here’s our go-to family banana bread recipe by my grandmother Marcella Jane. I hope it becomes a family favorite of your own, and is enjoyed by many this holiday season!


8 over ripe bananas

1 cup white sugar

1 cup brown sugar

1 cup margarine or butter

4 eggs

4 cups flour

2 tsp baking soda

1 tbsp vanilla

8 tbsp milk


Combine sugars and butter and beat until creamy.

Add in eggs, flour, baking soda, vanilla, and milk. Mix well.

Mash bananas and add to the mixture. *Tip: Always freeze over ripe bananas for later use!

Fill loaf pans 3/4 of the way full and bake at 350 degrees for one hour.

Yields two regular sized loaf pans. One for you, and one for a friend!

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