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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. 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 bananasinstead 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 omittedthe 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
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
I did make this bread twice already and I DIDmake SOME adaptations to suit my tastes!Thank you for sharing this recipe-it's GREAT!It's also quick! Dawn E. Lowenstein
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.
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