Best Ever Banana Bread Recipe

Reviewed on May. 15, 2013 by Diana29

I loved the recipe. I also changed a few things like used 3/4 of sugar and added mini chocolate chips and a teaspoon of nutmeg. I doesn't last long at my house.

Reviewed on May. 06, 2013 by GreatBakerinGarrison

I loved this recipe with a few variations due to my families preferences...I added 1 TBSP of Cinnamon, 1/2 tsp Nutmeg and a dash of cloves...plus I used brown sugar in place of the sugar. It stays moist and delicious to the very end (but it doesn't last long at our house).

Reviewed on May. 05, 2013 by Senora K

We used my mother-in-law's wonderful recipe for 30 years, but after I tried this recipe I filed my old one away! My husband and all of my kids and their families say this is "The Best Ever Banana Bread".

Reviewed on May. 05, 2013 by crabbit

Very good recipe. Would definitely make this again. Like other reviewers, I only added 1 cup of sugar and it was plenty. Also used 3 bananas instead of 2. Be sure to check for doneness before the amount of time called for. Mine only baked for 1 hour and 5 minutes. Ovens really vary!

Reviewed on Apr. 30, 2013 by 8426

This is a great recipe! I make it as Muffins and add raisins and often call it breakfast! Thanks.

Reviewed on Apr. 28, 2013 by BSB12171983

HAVEN'T MADE I YETBUT IT LOOKS GOOD

Reviewed on Apr. 28, 2013 by BSB12171983

HAVEN'T MADE I YET

Reviewed on Apr. 28, 2013 by BSB12171983

HAVEN'T MADE I YET

Reviewed on Apr. 03, 2013 by JudithRN3

Excellent bread! I have tried many, many recipes over the years(my family LOVES bananas); needless to say this is truly the "Best."

Made it in 3 mini-loaf pans(of course had to adjust time due to small size of pans), and added another banana. It was delicious and easy!

Reviewed on Mar. 29, 2013 by Hannah0418

the BEST banana bread ever. i cut the sugar down to 3/4 cup and add an extra banana plus chocolate chips

Reviewed on Mar. 25, 2013 by little_brat

Seriously the best banana bread I've ever made or had! Recipe as-is is wonderful. I've added 1/2 cup of Reese's peanut butter chips to the batter and it is absolutely crazy good!! I also divide mine into smaller pans and adjust cooking time and temperatures.

Reviewed on Mar. 20, 2013 by squeekercat

I hadn't thought about making banana bread before, but I have a large quantity of walnuts sent to me from my grandpa (who hand picked and shelled BUCKETS of them). I was excited to try this recipe based on the many awesome reviews & boy were they spot on! I did chop the nuts pretty small, as I don't really care for giant nuts in bread. Next time though I'll make an exception and leave them a bit bigger, by request of my dad who loves the walnuts and appreciates my grandpa's hard work! ;) I did leave three muffins without nuts just to see the difference and enjoyed them both ways. I followed a few suggestions from other bakers; I only put in a cup of sugar (3/4 regular and 1/4 brown), I put in three bananas and I added cinnamon (a lot because it's my favorite!) and I thought they came out great! I made regular size muffins and would love to figure out how to make a topping for them (maybe granola or something else to add a crunch or caramelized texture), I'm open to suggestions!

Reviewed on Feb. 27, 2013 by mariegel

My mother made wonderful banana bread, but when I tried this recipe, it really was the best ever banana bread I've ever tasted.

Reviewed on Feb. 26, 2013 by 2xnonna

Made this without nuts for my Grandsons, EXCELLENT, can't wait to make it with the walnuts! This is delicious!

Reviewed on Feb. 21, 2013 by Shelleybell1970

Made this banana bread tonight and it was fantastic. I made on substitution out of necessity. I didn't have buttermilk so I used sour cream. I have everything ready to bake another for work in the morning. This will definately be my keeper for banana bread.

Reviewed on Feb. 20, 2013 by 2whitsmith

I made this three weeks ago and added about alitle over a half cup of mini choc chips. OMG!!! This is the receipe I will ever use again. Fast , easy and delish, what more could you ask for.

Reviewed on Feb. 17, 2013 by delowenstein

I baked the bread at 350o F. instead of 325o F. I also baked the bread in two 8-1/2x4-1/2" loaf pans and used 3 bananas

instead of 2! I baked this bread for 50 to 55 minutes. I was very pleased with the results! As I'd stated in my previous rating,

I did make recipe adaptations-I used 1/2 cup each chopped, dried apricots and candied fruit. I just used 1/2 cup chopped walnuts. My second time around, I omitted

the walnuts and added 1/2 cup semi-sweet chocolate chips + 1/8 cup all-purpose flour so the fruit wouldn't sink to bottom of the loaf! This recipe is a keeper! I LOVE IT! Dawn E. Lowenstein

Reviewed on Feb. 17, 2013 by delowenstein

I did make this bread twice already and I DID

make SOME adaptations to suit my tastes!

Thank you for sharing this recipe-it's GREAT!

It's also quick! Dawn E. Lowenstein

Reviewed on Feb. 13, 2013 by Lola223

Excellent and easy to make. Truly "best ever". Substituted walnuts with choco chips.

Reviewed on Feb. 13, 2013 by Stellie

This is indeed a wonderful banana bread recipe. My sister who hates bananas even had to admit that it was good! I did however read lots of reviews before making and I used only 1 cup of sugar. (1/2 brown & 1/2 gran. sugar) And because I did not have buttermilk, I substituted with sour cream as suggested. And likewise with the walnuts. I only had pecans. The 1st time I tried the recipe I used an 11 cup pyrex dish as I saw that it made a really big loaf. I started to moniter the baking process at approx. 1 hr and tested center with a toothpick. This time I doubled the recipe making the same adjustments as before, except I used only 3 bananas (only had that many) and baked in a 13 x 9. I also put a thin coat of cream cheese frosting. It was crispy around the edges, which made it taste even better. Moist cake textured bread. Definitely a keeper.

Reviewed on Feb. 12, 2013 by PattiZee

Wonderful flavor. I served it to my houseguests and they loved it. Took the recipe home with them.

Reviewed on Feb. 11, 2013 by zucchinilady

I made this into muffins as it is hard for the two of us to get through a whole loaf of banana bread. We freeze some for later on 0 very sweet and like the idea of adding some cho. chips. - I also freeze whole banans if I can not get to baking right away - they work well after defrosting them.

Reviewed on Feb. 10, 2013 by country baker

Made these into muffins. Used 3 very ripe bananas and just a little more walnuts. We like walnuts. Cut back on the sugar to 1 cup. Wonderful flavor and very moist. My husband really likes these. Better then my old recipe. This is a keeper. Will be making these again.

Reviewed on Feb. 10, 2013 by tonienj69

Loved it so moist and flavorful..I also used 3 bananas.very good!

Reviewed on Feb. 09, 2013 by flo g

Made two batches, one with 1 cup of sugar and one with 1 1/2 cups, both were excellent.

Baked for 60 min. Will make again.

Reviewed on Feb. 07, 2013 by Michelle5472

This bread was terrible. Was hard to get out of the pan because it slightly .overflowed. Nothing but a gooey mess. Waste of ingredients

Reviewed on Feb. 07, 2013 by judutton

Great taste, texture and sooo easy to make. This will become a staple at our house.

Reviewed on Feb. 06, 2013 by talon49

Made this bread exactly as it says, did not change any ingredients or measurements. But instead of using a 9 x 5 in. loaf pan, I divided the batter into 2 smaller pans as I find the middle cooks beter. This bread has amazing flavor. Next time I will add some milk chocolate chips.

Reviewed on Feb. 03, 2013 by motheatre

The flavor is excellent but like others, i must say that I coud not get the center done which is the reason for 4 stars instead of 5. I agree with the person who suggested baking it in two smaller loaves. The crusty top is a real plus.

Reviewed on Feb. 03, 2013 by CAROL11295

So simple to make & really delicious. I'm already thinking of making it again

Reviewed on Feb. 03, 2013 by putterh

This really is the "Best Ever" banana bread I have ever made. I had to substitute the buttermilk and by accident I used baking powder instead of baking soda but it still turned out wonderful. Can't wait to make this again with the correct ingredients!

Reviewed on Jan. 31, 2013 by clhappybaker

For those who like a very sweet banana bread this is excellent. The only difference between this recipe and the one I've been making for years, is my recipe calls for 1/2 cup sugar & still excellent---just less sweet.

Reviewed on Jan. 30, 2013 by mom325

I would probably bake in two smaller pans as I thought it got a litte crusty on the outside in order to get the middle done.

Reviewed on Jan. 30, 2013 by geofrancesfor

Hey, this is my recipe! Found it in a cooking magazine back in the 70s. An absolute favorite with no substitutions.

Reviewed on Jan. 30, 2013 by Grace779

This is the recipe that I as well have been making for years. I have used 3 bananas with great results. I also have switched sour cream for the buttermilk, great taste. I did not read all the reviews, but most of them. One thing I didn't see was anyone mentioning using this recipe and making mini muffins with it. Just make sure the nut, if using, as finely chopped. Bake for about 20 to 30 minutes...checking...Yum!

Reviewed on Jan. 30, 2013 by chefmotley

Nice texture; you can substitute all purpose flour with Pilsbury Banana Nut Quick bread.

Reviewed on Jan. 29, 2013 by Cat12

Made this this morning. It smelled wonderful. Use Crisco to grease bottom and half way up sides of pan. Once cool wrap in plastic wrap and let sit for several hours. Moist but not real dense. I'll make again!

Reviewed on Jan. 29, 2013 by ginadeec

I added some cinnimon, allspice, & nutmeg and increased the bananas to 3. Excellent!

Reviewed on Jan. 29, 2013 by velez52

Best ever banana bread with a few changes; 1 cup granulated sugar and 1/4 c brown sugar and i cup of sour cream insted buttermilk

Reviewed on Jan. 28, 2013 by smolichsausage

This is the best banana bread. I make it all the time minus the walnuts. Delicious!

Reviewed on Jan. 28, 2013 by lstriler

I had this recipe from an old friend of mine 20 years ago and have been making it since then. Best ever!!

Reviewed on Jan. 28, 2013 by peggyk14439

I make this all the time I do subsitute oil for butter, and I sometimes put in mini chocolate chips...Yummy!!! The best bread ever.

Reviewed on Jan. 28, 2013 by carrieott

I just happened to have some over-ripe bananas on my counter when this came to my inbox today. :) Lucky me! I made this for my daughters (and I), and we were all humming "MMMMMMM" in unison as we sampled the still warm loaf. I would certainly make this again. I will also try a version as suggested by VirginaCA, and I appreciate her input very much. My hb is diabetic, and her version won't spike his sugar nearly as much as this one. Thank you for submitting your suggestions!

Reviewed on Jan. 28, 2013 by linlal

@chocolate desert and marian08:

Many of us have allergies, diabetes or other medical issues and food likes or dislikes in our families. For us, it's very helpful if someone shares the way they adapted a recipe. I sometimes look at a recipe that I think would be good but has ingredients I can't use for one or more of the reasons above. I don't always feel brave enough to try and make the changes myself since I don't always know what and how much to put in to replace things.

When more experienced cooks try out the changes I need and share them, I am in their debt. There are many recipes I could never have tried without their help. While you may be recipe purists, please try to understand the limitations some of us live with when we are trying to expand out repertoire. It's pretty boring to eat the same things over and over because they are the only "safe" recipes you have.

Reviewed on Jan. 28, 2013 by enjgray

This is an excellent recipe the results were great. I have to agree with marian08, make the recipe as printed, than rate it. When changes are to suit an individual taste, it is NOT rating the written recipe.

Reviewed on Jan. 28, 2013 by marian08

This is the best banana bread I have ever made. I make it just as the recipe states. How can someone rate a recipe when they changed it to suit their taste. Either make it like it is and rate it or don't rate it at all. We don't care how you make it. we want to know how it came out when you made it as is. Thank you!

Reviewed on Jan. 28, 2013 by chocolate desert

Will try this recipe as is. Don't know how you can rate a recipe with five stars when you change the ingredients in the recipe. As for oven-time, we all are familiar with our own ovens and baking times

Reviewed on Jan. 28, 2013 by VirginaCA

These are the changes I used half all purpose flour and half whole wheat pastry flour, 5 tbsp Splenda Baking Blend and 3 tbsp Splenda Brown Sugar Blend, 1 egg, 2 egg whiites and 2 tbsp liquid egg substitute, 6 tbsp oil and 2 tbsp butter, 3 bananas, added 1 tsp cinnamon and used pecans instead of walnuts (my husband is allergic to them) and toasted the nuts first. My husband said it was the best banana bread I had ever made in 56 years of marriage. I made 3 recipes and baked it in 8 mini loaf pans for 40 minutes at 325 convection. Healthy & delicious!!!

Reviewed on Jan. 28, 2013 by drft2

I have a little hint for this recipe. This recipe is similar to mt mothers but if you mash the bskking soda in with the bananas the bananas foam and make the finish product no as dense.

Reviewed on Jan. 28, 2013 by ljjustice

This is very similar to the recipe I got from my mom when I left home in 1974. As someone else stated, mine calls for butter rather than oil. If you don't use "ripe" bananas it won't turn out as well. The riper the better. Absolutely the Very Best Ever!!! I make a dozen loaves at Christmas every year and give them to friends who say they can't wait for the holidays to roll around for another.

Reviewed on Jan. 28, 2013 by ree313

This is "Best Ever Banana Bread". As others, the only thing I changed was that I reduced the sugar to one cup. one and one half cups was actually too sweet, and less sugar is better! Occasionally I will substitute half the white flour for wheat and it turns out just fine!

Reviewed on Jan. 28, 2013 by brownma

I got this recipe in your 2004 Best Holiday Recipes magazine. It is wonderful. I make it exactly by your recipe with the exception of the bake time, I bake it 1 hr 10 min. I have taken it to church many times and I get rave reviews. It's a keeper. . . .

Reviewed on Jan. 28, 2013 by dee simkins

Been using this receipe for years I agree with the others this is the best receipe I have ever used for Banana Bread. Dee, NJ

Reviewed on Jan. 28, 2013 by ellbates

This is the same recipe I have used for years with one exception. I use butter instead of oil. I think it gives a better flavor and texture. I sometimes use 1/2 c sour cream in place of the buttermilk, because I almost always have sour cream, but sometimes don't have buttermilk. Both result in excellent flavor.

Reviewed on Jan. 28, 2013 by sicilianmom

I have been making banana bread for years, but this is amazing. I always freeze my old bananas so I always have bananas for bread. I also sometimes throw in some blueberries or cut up apples. Amazing....

Reviewed on Jan. 28, 2013 by jillianstewart

This is the exact recip I have used for over 40 years. I thought I was the only person who had this, as it was given to me by a lady who passed away about 35 years ago.

I have always had a lot of compliments on this. I have been requested to make it many times for group gatherings. It makes happy to know that so many others also have the recipe. I know the recipe so well that I do not even have to look at the recipe when baking it. I will definitely continue to use this recipe, so yes, I would mmake it again.

Thanks,

Submitted By: Kathy Boltin

Reviewed on Jan. 28, 2013 by stoltzmj@yahll.com

I am surprised to see this. Years ago I revised a recipe and it is identical to this one except I use 1 cup of sugar. When I was working and we had pot luck lunches I was always asked to make my Banana Bread. I have given this recipe out many times. It is the best.

Reviewed on Jan. 28, 2013 by donnasnyder

This is the first time I have ever written a review on anything, but when I saw this recipe come up for the "Taste Of Home Recipe of the Day", I knew I had to write this. This IS the best banana bread recipe! Since I have found this one, it is the ONLY one I use. And I don't change a thing in the ingredients. It has the perfect texture, sweetness and its moist and when I make the two loaves this recipe makes, they're gone in two days. This is the recipe I give to my daughter and anyone else looking for a delicious banana bread recipe.

Reviewed on Jan. 28, 2013 by anitab.

My wife found this recipe in TOH several years ago. The name is right, it really is the BEST EVER! Depends on your oven on how long it needs to bake.

Reviewed on Jan. 28, 2013 by chiquichanga

This is by far, the best banana bread I have had. It's easy to make and I usually make a lot and freeze the loaves. I haven't altered the recipe but like a few of the changes that some have suggested (applesauce for oil and brown sugar). Thanks - I will try this.

Reviewed on Jan. 22, 2013 by crossties1

My tongue is still tingling from my first piece, fresh out of the oven. HOT and yummy!

Pros- moist and baked through. I was really worried about putting it all in one pan, because I hate partially cooked banana bread. This was banana bread, not pudding, and I liked very much. Great flavor. However, I did cut back on the sugar (only 3/4 cup brown and 1/4 cup white) and substituted applesauce for oil. Didn't have buttermilk onhand so I just used milk and put some butter in for flavor. My dd and I are more than happy with the result.

Raised up to a beautiful loaf of bread. I don't know if it helped that I whisked the banana and egg mixture with an electric beater to be sure I didn't have banana globs. I will continue to do that.

Cons- considering how sweet it is, I would not follow the recipe sugar recommendation.

Bake time for my loaf was too long, and I only had it in for 50 minutes. I was glad it was baked through, but if this had been for gifts, I would not have shared. The ends will be way too tough and overdone. It is very tough about a half to an inch around. If I would have gone the full 1 hr 20 minutes it would have been like a gummy bear.

Overall, love it. Going back for my second slice now!

Reviewed on Jan. 16, 2013 by blessednest

Kids loved it. The only thing I would do differently is bake it for less time. We baked it 1 hour and 10 minutes and it was still a little too brown.

Reviewed on Jan. 15, 2013 by watermelonmuffin

I made this and brought it to a family reunion, and my sister couldn't stop eating it!

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Reviewed on Jan. 14, 2013 by Nicolejanine

The best banana bread I have ever tasted!!

Reviewed on Jan. 09, 2013 by watermelonmuffin

This banana bread is SOOO good!!! It's so moist and it tastes wonderful! I would definitely recommend anyone to make this, and this will be my regular recipe for banana bread!

Reviewed on Jan. 01, 2013 by 2busyJJ

I'm not fond of banana bread but this recipe is delicious! The bread was tender - neither too light nor too dense. Just perfect. I did make a few changes: 1/4 butter, melted + 1/4 cup vegetable oil (in place of the 1/2 cup canola oil) and used 1-1/4 cups sugar + 1/4 cup brown sugar, packed (in place of 1-1/2 cups sugar). The brown sugar gave it a nice darker color and a chewier crust- which I like. I used Jumbo eggs and Vanilla Bean Paste. Before I put it in the oven, I sprinkled chopped walnuts and clear sugar crystals on top of the batter. When it was done it looked beautiful and had a nice sweet crunch on top. I will definitely be making this again. Would make great muffins!

Reviewed on Dec. 19, 2012 by bplowman

This recipe was great. I reduced sugar to 1 cup and it was plenty sweet enough.

Reviewed on Dec. 18, 2012 by fdwhite

Have been making this recipe for Christmas presents for at least 7 years along with others everyone loves this also make all through the year can never make enough.I make it in mini loaves this year about 50 loaves.

Reviewed on Dec. 04, 2012 by Raygina

I'm not really a fan of banana bread but I had all the ingredients so I tried this one. It's amazing! Does anyone know if it freezes well? I'd like to keep a few loaves on hand.

Reviewed on Nov. 24, 2012 by navyaunt

It was very good.. Just a little to sweet. I even added an extra banana but the sweetness took over it. I will however make again bur reduce sugar...

Reviewed on Oct. 08, 2012 by cbyron

The best banana bread recipe I've made. It is excellent the way it is but I added another banana and it made it even more moist.

Reviewed on Sep. 16, 2012 by tramar

5 Stars!!!

I used 1/4 cup of melted butter and 1/4 cup canola oil. I always use melted butter in some form in my baked goods.

I also only used one cup of sugar.

A little baker's secret if you don't have ripe bananas on hand, use jars of banana baby food. I done this many times and no one can tell the difference. In fact guests always comment on how moist the bread is.

I always have jars on hand.

Reviewed on Sep. 02, 2012 by shastadasi

Love this recipe, it's the best I ever had.

I've made it around 10 times and shared the recipe with many!

Reviewed on Aug. 18, 2012 by goodlist123

It is the best. Used only 1 cup sugar. That was enough. Will try the oil and apple sause suggestion next time.

Reviewed on Aug. 10, 2012 by parksville

Great banana bread, moist and easy to make. As suggested, I reduced the sugar by 1/2 c. and the loaf was plenty sweet enough. Didn't have walnuts on hand so used pecans. Found it tasted even better the day after baking. A keeper recipe!

Reviewed on Jul. 17, 2012 by mojosun

This is the BEST banana bread recipe ive tried. My fiance never liked banana bread but him and my son eat it all up in a day! They both always ask for it!

Reviewed on Jul. 07, 2012 by bubbles6259

Can't make enough of these. My six grandkids love them. I always make three at once.

Reviewed on Jul. 05, 2012 by jackie.baker

I get asked to make this all of the time. I usually make muffins with it.

Reviewed on Jul. 02, 2012 by mamawmargaret

Very tasty recipe. We warmed up slices and had it for breakfast. Very good with coffee or milk.

Reviewed on Jun. 29, 2012 by tala_s771

This recipe looks awesome, and judging from the reviews, I think I wanna try it. We usually add chocolate chips and walnuts to our batches, so I hope it turns out!!

Reviewed on Jun. 24, 2012 by 123garon

This is the only recipe I ever use! And i dont tweek anything. It is awesome everytime and freezes very well. Excellent for gifts and all occasions. Love it!

Reviewed on Jun. 23, 2012 by jillanglemyer

I have to agree. This is the best banana bread ever. I add honey and maple syrup instead of sugar. It is so good. My husband never liked banana bread because he said it was always dry, but not this one!

Reviewed on May. 20, 2012 by rhduc

This is a great recipe on it's own; however, many people (including myself) like to tweak a recipe to suit personal tastes. Try using some brown sugar instead of all white sugar, or maybe some applesauce for some of the oil.

Reviewed on May. 20, 2012 by rhduc

I made a variation of this great recipe today. Since I didn't have any buttermilk, I used a 6 oz container of "lite" banana cream pie yogurt. In addition I added some toffee chips (approx 3/4 cup) along with the walnuts. I also baked the batter in muffin tins, instead of a loaf pan (be sure to generously grease the pans, because the toffee chips tend to stick; you may have to help release the muffins with your fingers). Yield: 18 muffins, bake about 20-22 min.

Reviewed on May. 17, 2012 by bethmccanna

This really is the best banana bread I've ever made. I added a teaspoon of baking spice (cinnamon, cloves, ginger, nutmeg). I won't ever use another banana bread recipe again!

Reviewed on May. 17, 2012 by MrsKilby

The first time I made this for my mom and she loved it. My brother had some and loved it too. I just made some for myself and I added half a pack of banana cream pudding mix to make it even more moist and smooth. I love my revised version.

Reviewed on May. 14, 2012 by drufen

This is a keeper recipe. All my family enjoyed it. I doubled the recipe and made two loaves, somehow missed the timer and thought I overbaked it. but the bread was still moist and delicous.

Reviewed on Apr. 25, 2012 by ctmom05

I made this recipe without the walnuts and baked it in my doughnut pan.

I drizzled glazed on the doughnuts - they were stellar!

Reviewed on Apr. 23, 2012 by dansim3

Will never use another Banana Bread recipe again! A family favorite!!!

Reviewed on Apr. 01, 2012 by Madisoncat

Nice texture, really moist and really tasty!

I used a little less sugar as well and it was

just wonderful. Will make again-

Reviewed on Mar. 22, 2012 by DaniCalifornia

This IS the best-ever banana bread. The only change I make is to subtract 1 t of buttermilk and add 1 t banana extract in its place, to get a little extra banana flavor. Everyone loves this banana bread.

Reviewed on Mar. 16, 2012 by edjohnn

The very best Banana Bread. When I make it now I reduce the amount of sugar, and instead of all white flour I substitute 1 cup white flour with 1 cup whole wheat flour and it is even better with less calories.

Reviewed on Mar. 05, 2012 by Vintagy

I just found this recipe online after losing it for many years! I made this in 1993 and beyond for a few years and was devastated to lose it, probably in a move. It was so popular, I sold it at work and made muffins with it, and took it to many a potluck. I nearly had it memorized, but couldn't reconstruct it. Reading it now, each ingredient comes back to me. I reduced the sugar some, I recall. Thank you for posting it!

Reviewed on Feb. 25, 2012 by gardenerbowler

I just made this recipe again and some of it stuck to the glass pan. I just read a review that said to use shortening and not the spray. I will definitely do that next time. The card players should love this surprise treat. I would give it a 4 star rating this time.

Reviewed on Feb. 20, 2012 by pcollins24

So good!

Reviewed on Feb. 13, 2012 by laurarabe

Reminds me of Grandma's Banana Nut Bread. Very moist and flavorful and makes the WHOLE house smell wonderful during baking - Freezes well also... DEFINATELY a KEEPER!!!!

Reviewed on Feb. 08, 2012 by DCHeilman

I've made this 3 times in a week...after reading some of the other reviews, I cut oil to 1/4 c and used 1/4 applesauce. I also cut sugar back to 1 cup and never missed the 1/2 cup of sugar! Today's loaf came out delicious!

Reviewed on Feb. 07, 2012 by suebricker

I have made this bread for years. I found the recipe in Taste of Home magazine several years ago. I bring the banana bread to all family gathering. The little ones just love it. Most are from out of state so I make extra so they can take home. It is the best ever recipe for making banana bread.

Reviewed on Feb. 06, 2012 by jnjrok

Very, very good, but not the best I've ever made.

Reviewed on Feb. 01, 2012 by DCHeilman

Very delicious! I have already shared with two other friends.

Reviewed on Jan. 21, 2012 by ibu

This is much easier than most banana bread recipes because no mixer is needed. My husband thinks it's the best I ever made. I made 2 thinner loaves so it would bake more quickly, and that worked very well.

Reviewed on Jan. 17, 2012 by East_Coast_Girl

I will never have to look for another banana bread recipe again. This banana bread is so moist; the top didn't even crack. The only change I made was that I used brown sugar instead of white. I may substitute chocolate chips for the nuts the next time I make it. The ladies I work with loved it.

Reviewed on Jan. 16, 2012 by hildemiller

I have made many, many banana bread recipes over the years. I will never make another recipe again -- this is the winner! I ran out of oil last time I made it so I put in 1/4 cup oil (instead of the 1/2) and then also added 1/4 cup applesauce...turned out perfectly. highly, highly recommend this recipe

Reviewed on Jan. 16, 2012 by jrjjsc

This was even better than my grandmother's recipe (God rest her soul). It was very moist and I love the buttermilk addition. I used dried buttermilk since I didn't have fresh. I added the dried buttermilk to the dry ingredients and included the liquid in the eggs, banana, oil and vanilla step.

Reviewed on Jan. 11, 2012 by gardenerbowler

This tastes good but I greased the pan and the bread would not come out of pan, so I lost the entire bottom of the bread.

Reviewed on Jan. 09, 2012 by 1968Debra

I just discovered this recipe and agree it is the best one I have tried. I added cran-raisins & shredded coconut to my batch. I will try it with whole wheat & splenda nest time.

Reviewed on Jan. 09, 2012 by mama ma goo

OMGosh! This is THE best banana bread recipe ever! I made it for Christmas and it was a big hit. My husband and son are diabetics, so I used Splenda instead of sugar and no one knew. I will definitely make this again and again.

Reviewed on Jan. 08, 2012 by kim21669

This bread was good and moist but very sweet. Too much sugar in this recipe in my opinion.

Reviewed on Jan. 07, 2012 by karlieh

This recipe is wonderful! I have made this bread probably 7 or 8 times in the past few months. My family, visiting relatives, and myself included have given it rave reviews. Even the time I had the oven temp. too low and it turned out flat as a pancake, they still gobbled it all up!

Reviewed on Jan. 06, 2012 by zymore

LOVE THIS!! first bite I took I said, "wow this is the best Banana Bread I have ever eatten!" and then I looked that the recipe and laughed because that was the name!

Reviewed on Jan. 03, 2012 by Bama42

I added chocolate chips and the taste was INCREDIBLE.

Reviewed on Jan. 02, 2012 by ColeenK

This is a really good banana bread recipe. Just a couple things that you need to know. The bake time at the top says 70 mins and in the recipe itself it says 1 hr 20 mins or until the tooth pick comes out clean. I have made this 3 times and it takes about 60 mins at the most at 325 degrees. Let the bread rest in the pan for 5-10 mins thing remove and cool on a cooling rack. The bottom tends to stick a little when using a spray so use shortening or butter to grease the pan.

Reviewed on Dec. 30, 2011 by KRL724

I made muffins! They're DELISH!!! Set the oven to 425 degrees and bake for 16-18 minutes. The mini-muffins took about 6-7 minutes.

Reviewed on Dec. 28, 2011 by lisaskov

No buttermilk in the fridge so I made my own with milk and vinegar. I doubled the recipe and left out the nuts. I used a couple of silicon loaf pans and the edges of the bread were a little dark. I should have maybe knocked the temp down a little to compensate for the dark pan or checked it a little earlier for doneness. Overall though, the bread turned out very nicely. I have another 8 bananas on the brink so I'll make a couple more double batches and work out my flaws. I'll go get some buttermilk too as I would like to see how that would change the flavor. I imagine that this will be my go-to banana bread recipe in the future. thanks!

Reviewed on Dec. 26, 2011 by chascocountry

I am not a chocolate chip fan.....so I added cinnamon chips....we are huge cinnamon fans in this house!!

Reviewed on Dec. 26, 2011 by salee

I made this banana bread and have had numerous people ask for the recipe. Everyone agrees that this is the best banana bread they have ever eaten. I have made several to give at Christmas.

Reviewed on Dec. 05, 2011 by spiker1

Very moist and tasty!

Reviewed on Dec. 03, 2011 by kecutie2

This really is the best ever! It lives up to its name. I put some chocolate chips in it and my husband loved it. I will make this over and over again

Reviewed on Nov. 22, 2011 by becca_1234

I made this for the for the first time last night... it won't be the last. I used Splenda Baking Blend for the sugar and it turned out fantastic. YUM!

Reviewed on Nov. 22, 2011 by ritajordan

I followed this recipe to the T. I'm making this for thanksgiving, my husband has been bagging me to make him some banana bread I am a regular subscriber of Taste of Home I knew where to search for the best recipe.. thank u for help making my husband happy!

Reviewed on Oct. 29, 2011 by jbaer1047

Delicious!!!

Reviewed on Oct. 21, 2011 by weluvckg

We've made this several times, and we love it!!! I've made it with powdered buttermilk when I didn't have actual buttermilk and didn't want to wait until I went to the store;) There was very little difference.

Reviewed on Oct. 17, 2011 by absjoh

AWESOME!!! I have been baking for 30 plus years and this is the best banana bread!My son stationed in Japan loves to bake and I will send him this recipe

Reviewed on Oct. 08, 2011 by belle653

use this recipe a lot for my daughter bake sales she had.every easy and moist bread.love it.

Reviewed on Oct. 05, 2011 by B Hop E

Have had this recipe from one of your magazines for a long, long time. It's a family favorite...doesn't stay around long..it goes fast!

Reviewed on Sep. 22, 2011 by gizesmom

This was brought to me as muffins after a motorcycle accident. THEY ARE THE BEST!!! I add extra nuts and more bananas but they always turn out great!!

Reviewed on Sep. 21, 2011 by NatalieRN

I have made this bread over and over again! I have changed a few things to make it healthier: I use whole wheat flour and only 3/4 c. sugar. I also use applesauce instead of oil and add 1/4 c. flax seed. It definately lives up to its name!

Reviewed on Sep. 17, 2011 by sueandjan

This is a wonderful, simple recipe. However, the recipe does not call for the pan to be floured as well as greased. Mine stuck to the bottom of the pan, so in the future, I will either dust the pan with flour or use parchment paper.

Reviewed on Sep. 12, 2011 by BakinBrooke

Even more delish if you add chocolate chips! I've made this several times and everyone always raves over it!

Reviewed on Sep. 12, 2011 by lapierre5783

easy to make and delicious!

Reviewed on Sep. 11, 2011 by ColoradoBlondie

This is the absolute VERY VERY BEST of all banana bread recipes. It is to die for! Super moist and flavorful and quite addicting! So happy to have found this gem of a recipe!

Reviewed on Sep. 08, 2011 by JazLoveCakes

It was simply delicious!!! the taste of banana is very subtle

Reviewed on Sep. 01, 2011 by Sunny1978

Definitely lives up to its name! I followed the recipe exactly and it turned out amazing.

Reviewed on Aug. 19, 2011 by PJNighthawk

This certainly lives up to its name. My very good recipe of banana bread just got replaced by the Best Ever Banana Bread Recipe. Thanks.

Reviewed on Aug. 18, 2011 by TeshaH

This truly is the BEST EVER! It is easy to make and fantastic. It's a hit every time!

Reviewed on Aug. 08, 2011 by rhduc

Great recipe! The buttermilk is what caught my eye, adds a great moistness. Have made it several times, but make it into muffins. Freeze them in packs of two, great to take to work for breakfast or mid-morning snack! Hint--freeze "too ripe" bananas in their skins in a zipper freezer bag. Take out one or two for a recipe, thaw for a few seconds in the microwave, pinch off the stem end and squeeze the banana right out of the skin!!

Reviewed on Aug. 03, 2011 by lltooley

I had 6 bananas that needed to be used so I made 3 loaves. It turned out so good! All three loaves look beautiful. I did add 2/3 tsp of banana extract because I like a little more banana flavor than is usually in banana breads. I'm glad I came across this recipe because it's definatley a keeper.

Reviewed on Jul. 31, 2011 by edjohnn

This really is the Best Ever Banana Bread. I made this when the recipe was first published in Taste of Home 1992, and have made it ever since and given the recipe to many who tasted and loved it. Thank you for the good recipe.

Reviewed on Jun. 26, 2011 by debihunt

I make this 5 batches at a time, or with a family of 6 I wouldn't get a slice at all! I make them & give them as birthday gifts for all my friends, everyone looks forward to their birthday, since the know they'll get a loaf!

Reviewed on Jun. 09, 2011 by majendian

I make this bread anytime there are ripe bananas on hand! The buttermilk makes this bread moist and flavorful.

Reviewed on Jun. 06, 2011 by michaelc0523

It is truly the best banan bread I have ever tasted.

Reviewed on May. 29, 2011 by catwoo57

Ethis recip

Everyone loved this recipe when i made it for mothers day. It really is the "Best Ever Banana Bread " Cathleen Woodall of Flordia

Reviewed on May. 17, 2011 by Classicrock

[Wow - what happened to all the reviews I saw here a week or 2 ago? There's only 1 review showing here now.] This IS the BEST banana bread - no kidding! Use 3 bananas to have an overflowing cupful. (I used an aluminum-colored loaf pan.) You will love it! -Lori in WI.

Reviewed on May. 15, 2011 by CrystalZ84

This bread is absolutely delicious! I agree with the title, it is the BEST EVER banana bread! I leave out the nuts and add a bit more banana, but other than that it's perfect as is :)