This recipe came from an estate sale. I obtained it when I purchased the family collection from the Massey Estate in Dallas, Texas in 1981.



  1. Combine flour, baking powder, salt and baking soda.
  2. Cream softened butter and sugar until light and fluffy then beat in eggs.
  3. Add dry ingredients alternately with mashed bananas until combined.
  4. Stir in ½ cup chopped peanuts.
  5. Scrape batter into well greased loaf pan then sprinkle top evenly with remaining peanuts.
  6. Bake at 350 °F for 60 minutes then cool in pan on wire rack for 10 minutes.
  7. Turn out of pan and cool completely.
  8. Wrap in plastic wrap or foil and let sit overnight before serving.
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