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Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of this bread. It really is good! —Gert Kaiser, Kenosha, Wisconsin
Nutritional Facts 1 serving (1 slice) equals 255 calories, 12 g fat (1 g saturated fat), 27 mg cholesterol, 166 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Best Ever Banana Bread in Country October/November 1991, p49
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Reviewed on May. 01, 2011 by manga
This recipe was in the Bon Appetite magazine years ago.
Reviewed on Apr. 22, 2011 by MrsSweany
Made as written. It looked overcooked but tasted wonderful. Has a nice dark sugarery crust (is that a word?)
Reviewed on Apr. 18, 2011 by belle770
Probably the best Banana Bread recipe I have found. My kids loved it and it was gone in a few hours! Aside from omitting the nuts I didn't change a thing in the recipe.
Reviewed on Apr. 16, 2011 by redtractorgirl
I made this today and its amazing! It is by far the best recipe I have tried, this is definitely a keep.
Reviewed on Apr. 14, 2011 by Elizabeth0085
This is hands down the best banana bread I have ever eaten or made. It is my new go-to recipe (since last year). I get many and often requests at church to bring it to any get-together and to make it for bakesales. Amazing!
Reviewed on Apr. 13, 2011 by jessescrew
I am always looking for a great banana bread recipe and I have found it. This was delicious and very moist. I used 3 bananas, added chocolate chips, and used milk and vinegar instead of the buttermilk. Will definitely be making this one again.
Reviewed on Mar. 24, 2011 by nfry
Very moist with a nice crunchy crust. I used 3 bananas and added chocolate chips. This was a very good combination. I substituted milk and vinegar for the buttermilk.
Reviewed on Mar. 15, 2011 by 10sChick
I have a "family favorite" banana bread recipe which is probably still the ultimate favorite, however, this bread is excellent as well. And the reason I like it so much is that it is much lower in fat than the old family version. For having only 1/2 cup of oil, in what turns out to be a very large loaf, I thought this was an exceptionally moist and flavorful bread. I used 3 bananas instead of 2 since it was suggested by so many other reviewers. Otherwise, I followed the recipe exactly skipping only the nut since my family doesn't care for them. Mine actually tested done after 1 hr and 10 mins. The outer crust was slightly crunchy but not hard. Will definitely keep this recipe and make it again.
Reviewed on Mar. 13, 2011 by snmckey
I often make this bread - it is so yummy. As in every bread I bake, I substitute applesauce for the oil and use about 1/2 the sugar. The last time I baked this, added white chocolate chips - that was really good.
Reviewed on Mar. 08, 2011 by carmelastulga
I made this last night, and it truely is the best banana bread recipe ever. I did a few things differently. I added 3 bananas plus some cinammon. I didn't have any buttermilk, but I did pour in some organic soy milk. It was so moist on the inside and a nice texture on the outside. Will definitely pass around and make this again :)
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