Recipe: Keith’s Banana Bread

January 4th 2010 / 2 minutes to read



This is the ultimate banana bread that my awesome boyfriend bakes often. My oldest son and I just can’t get enough! So delicious!

This recipe will make 3 loaves of fantastic banana bread.


  • 6 C unbleached all-purpose flour
  • 2 C sugar
  • 4 1/2 TSP baking soda
  • 1 1/2 TSP kosher salt
  • 14 bananas, mashed (he uses a potato masher as you want lumps)
  • 3 sticks of butter (oh yes, real butter!), melted
  • 3 TSP real vanilla extract
  • 1 TSP rum extract (he says this is optional)
  • 1/2 TSP ground cinnamon
  • 9 TBSP sour cream (which is 1/2 C + 1 TBSP)


Preheat oven to 350 degrees.
In the largest mixing bowl you have, mix the dry ingredients (flour, sugar, cinnamon, baking soda, and salt) using a whisk to aerate and combine. In the second largest mixing bowl you have, mix your wet ingredients (melted butter, bananas, vanilla extract, rum extract, and sour cream), until just barely combined. You want those tasty banana lumps!

Pour the wet ingredients into the “dry” bowl, stir to just combine, making sure to scrape the sides and bottom of the bowl often. Let batter sit for ten minutes then pour into your greased loaf pans.

Bake for one hour at 350 degrees, test with a toothpick. If it comes out gooey, bake for an additional 5 minutes until the toothpick comes out 95% clean as the bread will continue to bake internally as it cools.

After bread is done, remove from the oven, and release bread from the pan onto a cooling rack. Cool for thirty minutes before slicing and topping with butter. Awesome butter.

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Yum! I love banana bread. I need to remember to pick up the ingredients at the store so I can make it sometime.

Reply to Dez

It’s probably the cheapest of breads to make as the only “fresh” ingredient is the bananas.


Yum!! I am going to have to try this one, Thank you for sharing.
.-= {shared blog entry – Throwing} =-.

Reply to Tara

The banana bread looks fantastic! But I’m almost positive that that amount of butter and sugar will kill me lol. I bet it’s super moist though.
.-= {shared blog entry – Resolutions} =-.


14 bananas! We never use fresh bananas for banana bread. When they become to ripe, we stick them in the freezer until we have enough. I think there’s 4-5 in there right now. Maybe we should cut the recipe in thirds to make it. :)

Also… rum extract? I didn’t know they had such a thing. Rum would probably be a lot cheaper per litre than rum extract! The last time we made banana bread, we soaked some cheesecloth in rum and wrapped the bread for several hours before serving. Yum-o!
.-= {shared blog entry – A mid day’s walk} =-.

Reply to Lynda

Thank you all so much!

@Lynda, we typically buy the bananas that are already spotty at the store and leave them out for a day or two, the sheer amount of banana bread we go through is crazy so that’s why he makes such large batches lol. I can always have him break it down to one loaf if you ever needed it!

The rum extract I believe is imitation, just something laying around, we only use pure vanilla extract though.

That cheesecloth idea sounds awesome!


I love, love, love banana bread! I could really go for some now. I may have to make some this week. Thanks for the recipe. Can’t wait to try it out! By the way, great photos! I can practically smell the yummy goodness from here. :)
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Reply to Kristi

I can smell the bread baking right now!!!

Reply to Valerie

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