Our Favorite Banana Bread

There is no collection of recipes quite as iconic, as storied, and as loved as The Joy of Cooking. JOY has been gracing kitchens and inspiring hearts through generations of cooks, chefs, and food lovers since 1931. 90 YEARS. This kitchen, this heart, is no exception.
Here, this book is an old friend. 
We’ve adapted one of chef’s favorite recipes from Joy of Cooking with two main goals in mind: to give it a little Montana Mex twist, but more importantly, to share it with others. When you make this recipe drop a loaf on your neighbor’s doorstep, take one to your mom’s house, or bring one to a backyard gathering of friends. When you make this recipe, just be sure to share the joy. 
Adapted from Marion Becker's Banana Bread Cockaigne Recipe | Joy of Cooking
A Quick Note: The ingredients listed are how we would make this recipe for our plates. But we're all about curiosity, creativity, and exploration in life and in the kitchen. We encourage you to tweak, omit, and add ingredients to make it your own.
Play. Have fun. Enjoy.  
Serving Size: 2 loaves | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes 


  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons Montana Mex Sweet Seasoning, plus 3 tablespoons for topping
  • 1 ½ cup sugar
  • 12 tablespoons (1½ stick) unsalted butter, softened
  • Finely grated zest of 1 lemon
  • 4 large eggs, beaten
  • 2 ½ cups mashed ripe bananas (from 4 to 5 large bananas)
  • 1 cup chopped toasted walnuts


  1. Preheat oven to 350°F and grease two 8½ × 4½-inch loaf pans with Avocado Oil 
  2. In a medium bowl, combine dry ingredients: flour, baking powder, salt.
  3. In a separate large bowl or stand mixer (with the paddle attachment, on medium speed) mix the butter, sugar, 2 teaspoons of Sweet Seasoning, and lemon zest until nice and creamy. Then beat in the eggs, followed by the bananas. 
  4. Add the flour mixture, combine until smooth. Fold in the walnuts.
  5. Scrape the batter into your prepared loaf pans, and generously sprinkle the tops with the remaining Montana Mex Sweet Seasoning
  6. Bake for roughly an hour, or until the loaves pass the toothpick test. Once they’re out of the oven, let them cool for 10-15 minutes before gently removing them from the pans. Let them cool (or mostly cool.)
  7. Eat one loaf, sliced and slathered with salted butter. Share the other. 
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