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Recipe: Carol’s Banana Bread

Before coming back to cook at Pendle Hill in 2019, I was a vendor at a small town farmers market in Northern California selling a variety of my own prepared foods and baked goods. Freshly-made banana bread was one of the mainstays I offered weekly. Here at Pendle Hill, we now provide this version as one of our morning refreshments to our guests.” —Carol S., Dining Services Manager

Makes 2 loaves


  • 4 very ripe bananas
  • 1 ½ cups orange juice
  • 1 cup butter, melted and cooled
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 4 eggs, beaten
  • 1 tsp vanilla extract
  • 5 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 cup of crushed walnuts (optional)


  • Pre heat oven to 350°
  • Butter two standard sized bread pans
  • In a large bowl add the bananas and the orange juice. Using a potato masher, mash until somewhat smooth. Add the eggs, sugars, vanilla and butter and mix well. Stir in the walnuts if using.
  • In another bowl add the dry ingredients: flour, baking powder and baking soda, cinnamon, and salt. Stir together.
  • Add the dry ingredients to the wet ingredients and stir until full incorporated.
  • Divide the batter into the prepared pans. Bake for about 1 hour or until a toothpick inserted into the top of each bread comes out clean. I usually check after 45 minutes and continue to bake the full hour if needed.