Best Ever Banana Bread Recipe

Best Ever Banana Bread Recipe Best Ever Banana Bread Recipe photo by Taste of Home Rating 5

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

  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • My Savings
  • Email
[X]

Rate Best Ever Banana Bread Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
Best Ever Banana Bread Recipe
  • Prep: 15 min. Bake: 70 min.
  • Yield: 16 Servings
15 70 85

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 medium ripe bananas, mashed (1 cup)
  • 1/2 cup canola oil
  • 1/4 cup plus 1 tablespoon buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts

Directions

  • In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
  • Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1 hour 20 minutes or until a toothpick comes out clean. Cool on wire rack. Yield: 1 loaf.

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

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Best Ever Banana Bread

Best Ever Banana Bread Recipe

Best Ever Banana Bread

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

(11-20) of 77 reviews

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 :-)

Reviewed on Jan. 26, 2011 by sharlakane

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.

 
 
Advertise with us
ADVERTISEMENT
Advertise with us ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT