Battling Banana Breads

Here are a pair of delicious banana bread recipes; we're positive you'll want to try both.

By Marilyn and Chuck Turk, Niceville, Florida

As appeared in

To each his (and her) own: Think you'll prefer Marilyn’s Hawaiian-style bread with crushed pineapple or Chuck’s more traditional approach?


Marilyn's Banana BreadChuck's Banana Bread
3   cups flour3-4;  ripe bananas, mashed
2   cups sugar1   stick butter, softened
2   teaspoon baking soda2   eggs
1   teaspoon salt1   cup sugar
1   teaspoon cinnamon2   cups flour
2   teaspoons vanilla½   teaspoon baking soda
1   cup pecans, chopped1   cup nuts, chopped
3   eggs¼   teaspoon salt
1 ½   cups vegetable oil 
2   cups mashed bananas 
1   8-ounce can crushed pineapple 


1. Preheat oven to 350°F.1. Preheat oven to 350°F.
2. Combine dry ingredients. Stir in nuts.2. Combine bananas, butter and eggs.
3. In separate bowl, combine remaining ingredients.3. In separate bowl, combine dry ingredients.
4. Add to dry. Stir just until moist.4. Add to banana mixture, stirring until moist.
5. Pour into 2 large greased loaf pans.5. Pour into greased aluminum baking pan.
6. Bake for one hour. Done when toothpick inserted comes out clean.6. Bake for 35-40 minutes. Done when toothpick inserted comes out clean.

Makes 2 loaves.

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Nutritional Information:  Calories: 450; Fat, 26 g; Cholesterol, 20 mg; Sodium, 610 mg; Total Carbohydrates, 52 g; Dietary Fiber, 2 g; Sugars, 31 g; Protein, 4 g.

Note: The above info is based on eight servings.

Makes 1 loaf.

Nutritional Information:  Calories: 440; Fat, 19 g; Cholesterol, 45 mg; Sodium, 230 mg; Total Carbohydrates, 64 g; Dietary Fiber, 4 g; Sugars, 33 g; Protein, 7 g.

Note: The above info is based on eight servings.


Tip: Mini loaves of these banana breads make great little gifts. Use mini-loaf pans and reduce the baking time.

Don't miss Marilyn's inspiring story about learning to share her time, her kitchen and her life with her new husband.

Download your FREE ebook, The Power of Hope: 7 Inspirational Stories of People Rediscovering Faith, Hope and Love.

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Your Comments (5)

I love this recipe. My grandmother made it just like Chuck except I think he forgot to put l tsp baking powder in the instructions, to make it rise. I put my walnuts in the grinder. My family begs for it every time they have bruised bananas. Its like "hurry over here and get these old bananas I have cause I'm in the mood for banana bread"!

I have made both and I prefer Marilyn's because I do not care for banana bread. Marilyn's has a tropical taste and only a light taste of banana.

Please someone, take pity on us people who cannot have sodium or salt in any way, shape or fashion. Does anyone know how dull, limited & bland & frustrating it is to not be able to have the good things that everyone else has? Like pizza. Like cheese products, & all, (most,) baked products all are made with salt, baking powder & or baking soda & etc. which are all no no's for someone on a strict no salt, low sodium diet. Plus being crippled & with no transportation, it's doubly hard to find some ingredients.
Thank you for your consideration.
Mrs Sharon Lee Battista

I guess I'm a tradionalist. While I love the nuts & pineapple, the traditional receipe is my favorite!

I made the banana bread of Marilyn's it turned out ok but i forgot the oil. It was plenty moist. Loved the flavor. Do you drain the pineapple? After seeing the thickness of the batter i would be afraid to add all that oil. could applesauce be used instead? please reply and thank you.