This promo recipe card distributed by Chiquita bananas was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Chiquita Banana Bread



1/3 cup shortening
2/3 cup sugar
2 eggs, slightly beaten
1-3/4 cups sifted all purpose flour
2-3/4 teaspoons double-acting baking powder
1/2 teaspoon salt
1 cup mashed ripe CHIQUITA banana (2 to 3 bananas)

Beat shortening until creamy and glossy, or 2 minutes at medium speed on electric mixer. Gradually add sugar, beating until light and fluffy after each addition. Add eggs and beat until thick and pale lemon in color. Sift dry ingredients; add alternately with bananas; blend thoroughly after each addition. Grease bottom only of a 4-1/2 x 8-1/2 x 3-inch loaf pan. Turn batter into pan. Bake in 350°F oven for 60 to 70 minutes or until cake tester inserted in center comes out clean and dry.

Let bread partially cool in pan (20 to 30 minutes) before turning onto rack. Makes 1 full loaf.

Recipe For Chiquita Banana Bread

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6 Responses to Chiquita Banana Bread Recipe

cynthia carr
Published 25 May, 2010 in 9:24 am

Cannot find no bake banana cookie as advertised on tv. Would like a copy of it for a summer-time cookie that doesn’t have to be baked in the oven.

Michelle Curcio
Published 2 July, 2011 in 6:16 pm

Thank you SOOOO much for this Original recipe, I searched Chiquitas site but they didn’t have it. I’m glad I found Your site, now I can make my bread.

Published 9 January, 2012 in 9:31 am

I have this exact same printed card! Picked it up at the grocery store near the banana display back in the late 80’s. It has been the best recipe I’ve ever used.

Published 12 June, 2016 in 3:24 pm

When I was growing up in the 1950s, my mother made this recipe (called “Banana Tea Bread”) that she found in a Chiquita Banana brochure. I still have the brochure. This is definitely the same recipe––and the best one, as far as I’m concerned. No extra anything, not even vanilla extract, to interfere with the banana flavor. Thanks for posting!

Bobbie J COOK
Published 6 October, 2018 in 3:31 am

I have this exact recipe card and it is in real bad the top corner is missing and I was not sure what ingredient it might be.I am so thankful to of found this.We love this bread. I made it for years and then just stopped

Linda Metz
Published 28 April, 2023 in 12:53 pm

Have been using this recipe for 50 years from a small ripped up copy of the picture above. Only one my family loves.
Thank you for making it still available.

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