This Fannie Farmer’s Banana Bread is a simple, old fashioned recipe that you are sure to love!
This old fashioned banana bread from Fannie Farmer is a must make recipe when you have overripe bananas on hand. This recipe is based on her original recipe and has been perfected with a few minor tweaks.
💭 Who was Fannie Farmer?
Fannie Farmer was an American culinary expert from the 1800s. She wrote The Original Boston Cooking-School Cookbook 1896.
She is responsible for the modern recipe as we know it. She also called for use standardized measurements in her cookbook.
For this banana bread, you will need:
- Bananas: You’ll want to use ripe bananas for this recipe. If your bananas aren’t at least spotty, the banana bread won’t be sweet enough.
- Butter: I recommend using unsalted butter so you can control the amount of salt going into your batter.
- All purpose flour
- Salt: The original recipe calls for one teaspoon of salt but when I tested the recipe I found this to be way too much. I reduced the salt down to just half of a teaspoon.
- Baking soda
- Nuts (optional): You can add chopped pecans or walnuts, if you like.
While the original recipe is a plain banana bread, you don’t have to keep it that way. If you like, you can add mix ins like pecans, walnuts, or chocolate chips.
⏲️ Recipe instructions (step by step guide)
Begin by preheating your oven to 350 degrees.
Next, melt your butter either in your microwave (a few seconds at a time) or on your stove top (step 1).
Add your peeled bananas to your mixing bowl and mash them with your mixer (step 2).
Add in the remaining ingredients and mix until well combined (step 3).
Pour into a greased 9 x 5 inch loaf pan (step 4). Bake for 55 to 65 minutes or until a tooth pick comes out clean from the middle.
- Use your mixer to mash your bananas. It is fast and easy!
- Baking time may vary. I recommend checking at 55 minutes with a toothpick then adding additional time, if needed.
🥡 How to store leftovers
Store any leftover banana bread in an airtight container. It will be good for up to four days after baking.
📋 Recipe FAQs
She called for exact measurements in recipes which was quite a big advancement at the time. She was considered a culinary expert during her time. She is the author of one of the best selling cookbooks: The Original Boston Cooking School Cookbook.
Ms. Farmer invented what we now know as the modern recipe with exact measurements.
Other old fashioned recipes:
If you tried this Fannie Farmer Banana Bread or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Fannie Farmer’s Banana Bread
- 9 x 5 inch loaf pan
- Mixing bowl
- 2 tablespoons unsalted butter melted
- 3 medium ripe bananas
- 2 large eggs beaten
- 2 cups all purpose flour
- ¾ cup sugar
- ½ teaspoon salt *
- 1 teaspoon baking soda
- ½ cup chopped pecans or walnuts optional
- Begin by preheating your oven to 350 degrees.
- Next, melt your butter either in your microwave (a few seconds at a time) or on your stove top.
- Add your peeled bananas to your mixing bowl and mash them with your mixer.3 medium ripe bananas
- Add in the remaining ingredients and mix until well combined.2 tablespoons unsalted butter, 2 large eggs, 2 cups all purpose flour, ¾ cup sugar, ½ teaspoon salt, ½ cup chopped pecans or walnuts, 1 teaspoon baking soda
- Pour into a greased 9 x 5 inch loaf pan. Bake for 55 to 65 minutes or until a tooth pick comes out clean from the middle.