This classic Banana Loaf recipe captures the cozy spirit of mid-century American baking. Using basic pantry staples, ripe bananas, and a hint of soda for lift, it delivers a soft, moist texture and comforting banana aroma. The optional praline frosting adds a nostalgic Southern flair, turning a humble quick bread into a dessert-worthy treat. Beloved for its simplicity and warm flavor, this loaf embodies the charm of handwritten recipes passed around kitchens and community cookbooks during the 1940s–1960s. Perfect for breakfast, an afternoon coffee break, or a sweet homemade gift, this Banana Loaf offers a taste of tradition in every bite.
Equipment
- 1 loaf pan
Ingredients
For the Banana Loaf:
- 1/2 cup shortening
- 1 cup sugar
- 2 ea eggs
- 2 cup all-purpose flour
- ½ tsp salt
- 1 tsp baking soda
- 1 cup pecans
- 3 ea bananas (crushed)
For the Praline Frosting:
- 2 cup sugar
- 1 cup buttermilk
- 3/4 cup shortening
- 1 tsp baking soda
Instructions
Loaf
Step 1: Cream Ingredients
- Cream together shortening and sugar until light and fluffy.
Step 2: Add Eggs
- Add eggs one at a time, beating well after each addition.
Step 3: Combine Dry Ingredients
- Sift together flour, salt, and baking soda.
Step 4: Add Bananas
- Stir in mashed bananas and pecans until evenly distributed.
Step 5: Bake
- Pour batter into a greased oblong loaf pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick comes out clean.
- Cool completely before frosting (if desired).
Praline Frosting:
Step 6: Cook the Mixture
- Combine sugar, buttermilk, shortening, and soda in a heavy saucepan.
- Boil until the mixture reaches a soft ball stage (about 235°F).
Step 7: Finish and Frost
- Remove from heat, beat until thick, and spread over cooled loaf.
- Sprinkle with chopped pecans if desired.
Tips
- Use very ripe bananas (with brown speckles) for the best flavor and moisture.
- Substitute butter for shortening for richer flavor, if preferred.
- Fold in ½ to 1 cup chopped pecans or walnuts for added texture.
- Add 1 teaspoon vanilla extract to the batter for deeper flavor.
- For extra banana flavor, use 3 to 4 bananas if the batter is not overly thin.
- Check doneness with a toothpick; if crumbs cling, bake 5 to 10 minutes longer.
- Cool in pan 10 minutes, then turn out to prevent soggy edges.
- Optional frosting from the card (Penuche-style) adds caramel flavor, great for dessert service.
- Bake as muffins (adjust baking time to 18 to 22 minutes) for individual portions.
Transcription of the Original Recipe
Read or copy the transcription
Banana Loaf. (Pearl) Cream ½ c shortening + 1 c sugar Add 2 eggs - Sift 2 c flour, ½ tea salt - 1 tsp. soda - add the other ingredients. Then add 1 c pecans. Crush 3 bananas + beat well. Bake 1 hr 350° Long oblong pan! Frosting (Praline) 2 c sugar 1 c butter milk ¾ c shortening 1 tea soda Boil in big pot to good soft ball stage - Remove & beat until thick- (Pecans) if wanted
From Transcription to Instructions
Hi from Salvaged Recipes , we’re glad you’re making Pearl’s Banana Loaf. The ingredients are unchanged. The directions just spell things out: cream the shortening and sugar, add eggs one at a time, sift flour with salt and baking soda, fold in mashed bananas and pecans, pour into a greased long oblong loaf pan, and bake at 350°F about an hour. Let the loaf cool before topping. The praline frosting calls for boiling the sugar, buttermilk, shortening and soda to soft‑ball, beating until thick, then spreading and sprinkling pecans if you like.
Nutrition
Serving: 1sliceCalories: 390kcalCarbohydrates: 28gProtein: 4gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 40210mgSodium: 240mgPotassium: 2mgFiber: 39gSugar: 90gVitamin A: 4IUVitamin C: 30mgCalcium: 1.2mg
