I love banana bread, and when I saw Mario Cantone make this on the View using 8 bananas!!!! I’ve never heard of using this many bananas so I’m trying right now … I have three loaves in the oven baking as I type this. So before even trying it myself I thought I’d share it with you.


  • 7-8 large ripe bananas (frozen and then thawed)
  • 2 cups flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 1/4 tsp salt
  • 1 3/4 cup granulated sugar
  • 8 tbsp butter, softened
  • 3 eggs
  • 1 tbsp vanilla extract


  1. Preheat oven to 325 degrees. Spray or line three 8x4inch loaf pans.
  2. If using fresh bananas, mash them and set aside. If using frozen bananas, thaw in a microwave or on the countertop until softened; mash and set aside. Note: bananas that have been frozen and then thawed make breads and cakes richer in flavor.
  3. In a separate bowl, sift the flour, baking powder, baking soda and salt; set aside.
  4. In a large mixing bowl, cream the butter and granulated sugar (next time I’m going to substitute with brown sugar). Beat in eggs, one at a time until completed blended. Add vanilla extract.
  5. Slowly add the dry ingredients, alternating with the mashed bananas. Do this fairly quickly as you do NOT want to over mix the batter.
  6. Pour equally into the three prepared loaf pans. Bake 60 minutes – monitor closely after 50 minutes to ensure you do NOT over bake. Maintain the moistness by slightly under baking. Turn out onto a wire rack immediately; wrap each loaf with foil and allow them to cool for five hours before serving.