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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 Mar. 03, 2011 by KatrinaTmt
Super flavor! Moist and yummy:)
Reviewed on Feb. 21, 2011 by Msworld
It was so good I made it twice in one night, I had to share this with others. So I made one for my daughters house.
Reviewed on Feb. 05, 2011 by gcovalt
This is an amazing recipe! Probably the best banana bread I've had. My husband who doesn't even like banana bread very much liked this recipe. The outside is crunchy right after it comes out of the oven but then it softens after it cools so I didn't think it was too crispy at all.
Reviewed on Feb. 04, 2011 by mwalker21
So, after reading all of the many raves about this, I thought for sure it would be better then the banana bread recipe that I already have. It was not. It was moist on the inside but way too hard on the outside. I did use lemon juice and milk instead of buttermilk and I just used 2 bananas like the recipe called for rather then the three that many of you recommended. Perhaps that is why, mine did not turn out so great.
Reviewed on Jan. 30, 2011 by tracy197600
amazing!!!! seemed like the outside of mine was getting very dark, wile the middle was still a bit to moist? anyone know why that would be? I followed the recipe with no changes.
Reviewed on Jan. 29, 2011 by Lovepiggs
This banana bread is delicious. I never made banana bread before, but others I've tried have always been kind of dry. This one is so moist and wonderful. I used 3 bananas, powdered buttermilk, 1/2 cup each of nuts and choc. chips, and a touch of cinnamon. So good, very moist, and delicious. I'll make this again for sure.
Reviewed on Jan. 29, 2011 by krmurray
These disappear at my house with 3 kids. I did substitute sour cream for the buttermilk and made them as muffins cooking at 325 degrees for 25-30 minutes. They are a hit! I hate to admit it, but I even threw away the old family recipe for this one!
Reviewed on Jan. 26, 2011 by sharlakane
I forgot to mention - I used canola oil instead of vegetable oil :-)
Incredible!!I had to make a few changes - I didn't have buttermilk, and ran out of vinegar and lemon juice to make buttermilk, so I used 1/4 cup of 1% milk and added 1 tbsp of orange juice to it - I also used 3 large bananas (so important that they are partially green, not completely ripe!) - and I also added 1/4 cup of ground flax seed as well. I also reduced the sugar from 1 1/2 cups to just 1 cup - although you could still reduce it more. I added a dash of nutmeg, a dash of ground cloves, and about 1/2 tsp of cinnamon. I really enjoyed reading everyone's reviews and suggestions too! It helped me with making my own changes - thanks for a great starting point with this recipe - it's a keeper!
Incredible!!
I had to make a few changes - I didn't have buttermilk, and ran out of vinegar and lemon juice to make buttermilk, so I used 1/4 cup of 1% milk and added 1 tbsp of orange juice to it - I also used 3 large bananas (so important that they are partially green, not completely ripe!) - and I also added 1/4 cup of ground flax seed as well. I also reduced the sugar from 1 1/2 cups to just 1 cup - although you could still reduce it more. I added a dash of nutmeg, a dash of ground cloves, and about 1/2 tsp of cinnamon. I really enjoyed reading everyone's reviews and suggestions too! It helped me with making my own changes - thanks for a great starting point with this recipe - it's a keeper!
Reviewed on Jan. 23, 2011 by mwilson101
Love it, Love it, Love it. I did the recommended 3 bananas. A true keeper.
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