Aunt Lucy’s Nanner Bread

This recipe was passed down from my great aunt and was one of the first recipes I learned to make. My siblings and I loved to bake growing up and this was a staple. We used to store overly ripe bananas in the freezer so we could whip up a batch whenever the craving would strike. Although sweet, it was a breakfast treat in our house—served warm, topped with cream cheese.

When my sister and I started our own bakery, Aunt Lucy’s Nanner Bread was one of the first recipes we converted to gluten-free. I’m convinced there is no greater smell than fresh banana bread cooking in the oven.


  • Preparation Time: 00:25
  • Cook Time: 00:55
  • Cuisine: American
  • Servings: 10


  • 1 cup pure cane sugar
  • ½ cup unsalted butter, at room temperature (set out on counter to soften, don’t microwave)
  • 2 eggs, room temperature
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cup flour (or gluten-free flour blend)
  • 2 large or 3 small very ripe bananas


  • 1Cream sugar and butter.
  • 2Add eggs and beat again.
  • 3In a separate bowl, whisk together baking soda, salt and flour, then add to the wet
  • 4Crush bananas with fork until pulp-like, then add to flour mix.
  • 5Bake at 350 in a well-greased and flour-dusted loaf pan for 50-55 minutes.
  • 6For mini loaves, spoon about ¼ cup per loaf. 1 batch will make 12 mini loaves total. Bake for 19 minutes (or until toothpick comes out mostly clean in center).