Bananas ripen fastest at room temperature in a brown paper bag. Refrigerate them unwrapped to forestall further ripening. If bananas get overripe before you can eat them, mash and freeze for later use in banana bread.
By far the most popular recipe in all of our cookbooks is banana bread. A cookbook just doesn’t seem to be complete without a few versions of this tasty, healthy treat.
1-1/2 c. flour
1 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1/4 c. vegetable oil
3 bananas, mashed (1 cup)
2 eggs, lightly beaten
1 c. chocolate chips
Preheat oven to 350 F. Grease and flour an 8-1/2 x 4-1/2 inch loaf pan.
In a large bowl, whisk together the flour, sugar, baking soda and salt. Mix in the oil, bananas and eggs. Stir in the chocolate chips (do not over mix). Pour into prepared pan. Bake until toothpick inserted in the center comes out clean, about 60 to 80 minutes.
Cool the loaf in the pan for 10 minutes then turn out and cool completely, right side up.

From our family to yours…staff recipe from Gateway Group’s 50th Anniversary Cookbook, 2015
Rene DesJarlais, Operations Manager

A family keepsake cookbook is about much more than just recipes. Yes, food is an important part of our family traditions, but the aromas and flavors our favorite dishes is what really brings the memories to life.
Why not create your own custom cookbook (complete with your best banana bread recipe) today?
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Banana Bread