A delicious, but not-too-sweet banana bread recipe that makes 4 large loaves to share with friends or serve to your large family!
Banana bread – just saying the words bring back childhood memories of earthy sweet bread slathered in butter. It also brings back memories of blackened bananas hanging out in the freezer waiting to be made into bread.
I’m not entirely sure why my mom didn’t peel the bananas before throwing them in the freezer, and it took me years to figure out that that is NOT a good way to save bananas because let me tell you, when those suckers come out of the freezer with their peels on, they are either freezing and impossible to peel OR they are greasy and slimy, and impossible to peel!
I finally learned (the hard way) that when a banana starts to get too dark for our liking, we need to peel it before throwing it in a freezer bag and putting it in a conspicuous place so I don’t forget I have bananas in there begging to be made into this yummy bread!
If I’m really on top of my game, I’ll even break them into chunks and flash freeze them on a cookie sheet lined with parchment paper. But let’s just admit right now that I am rarely on the top of my game.
Once enough bananas make their way into the freezer, we pull them out and make this large family banana bread recipe. It lasts us all week – which is saying something considering how quickly my family can devour bread of any kind!
But with this recipe making 4 loaves, it’s plenty to keep our large family happy. And the fact that it isn’t overly sweet makes mama happy!
Check out all of my Large Family Recipes!
OK, a quick note about my bakeware…
Personally, I prefer stainless steel pans to bake my bread in. I use them for my whole wheat bread and other quick breads like my large family zucchini bread. The results are consistent and the clean up is a cinch!
I typically use bread pans from Norpro with great results. I bought mine from a lovely little Amish bulk food store, but you can get them off of Amazon if you don’t have a lovely little Amish bulk food store in your neck of the woods. (BUY THE PANS WE USE HERE!)
I also like to have stackable cooling racks because everything we do is on a large scale and having racks that stack saves space. I bought mine from Pampered Chef years ago, but this 3-tier collapsable cooling rack from Wilton has rave reviews on Amazon, so I wouldn’t hesitate to purchase it if I needed another set.
Now, onto the recipe…
One of the best things about this recipe is that it isn’t too sweet, and it is very forgiving should you choose to experiment with different sugars and flours.
And yes, it freezes well…so no need to have a crowd to feed to enjoy this tasty and unbelievably easy recipe! BUT, if you do have a large family (or a crowd), this recipe will be plenty to keep them happy and satisfied!
By the way, I have been known to PURPOSELY buy almost overripe bananas at the store for the sole purpose of making this bread. I just hate that they throw bananas out when they stop looking desirable. There is still so much life in them!
In fact, I have rescued a few bananas from the trash at a local store while they were throwing them away at the end of the night. It’s shameful how much waste happens in this country! I can make perfectly good banana bread with those ugly bananas!
Ok rant over.
Because this recipe is so easy, I highly suggest you grab a kid or two and make this a family affair! You family needs this banana bread right now! And trust me, breakfast tomorrow will thank you! (and those poor overripe bananas you almost threw away will too!)
Large Family Banana Bread
- 3 cups sugar (or sucanat)
- 2 cups butter, softened
- 8 eggs
- 8 ripe bananas, mashed
- 1 ½ cups milk
- 4 tsp vanilla
- 8 cups flour
- 4 tsp baking soda
- 2 tsp salt
- 2 cups nuts (optional)
- Preheat oven to 350° and grease the bottoms of 4 large bread pans.
- In a large bowl, cream together sugar and butter. Add in eggs, bananas, milk, and vanilla.
- Add in flour, soda, and salt. Stir to moisten the ingredients, being careful not to overmix the batter. Lastly, fold in nuts (if using).
- Pour batter into the bread pans and bake 50-60 minutes, until nicely browned on top and pulling away from the sides of the pans.
- Remove bread from pans to a wire cooling rack. Cool completely before storing.