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

Best Ever Banana Bread Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 70 min.
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 70 min.
MAKES: 16 servings


  • 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

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.


  1. 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.
  2. 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.
Originally published as Best Ever Banana Bread in Country October/November 1991, p49

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.

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Reviewed Aug. 24, 2015

"This is the best, best, best banana bread! I followed the recipe except I used coconut oil. And I added some unused chocolate chips. It did overflow in the 9in x 5in loaf pan so next time, I'll put some batter in muffin cups. The flavor was perfect. I made this last week and meant to save the recipe. Well, I forgot. So today I was searching the internet for over an hour trying to find the recipe. Finally, I used my internet history and found it! Thank you for this version. Very tasty."

Reviewed Aug. 11, 2015

"This is the best banana bread I have ever made and the only recipe I will use from now on. I do admit that I have made a couple of changes (use melted unsalted butter instead of oil, reduced the sugar to 1 cup, increased the number of bananas to three, increased the buttermilk by another tbsp, added some cinnamon and left out the nuts), but the recipe also works well as written. I prefer to bake mine in a 8 1/2 x 4 1/2 pan for 1 hour and 10 minutes. Delicious!"

Reviewed Aug. 5, 2015

"I took the suggestion of one of the readers and used a toffee bar instead of the nuts. Wonderful flavor BUT even though the pan was sprayed the candy sunk to the bottom of it & I mean it STUCK! Most of it had to be soaked off."

Reviewed Jul. 14, 2015

"Wow! This banana bread really IS the best I've ever had! I'm not a big nut eater, so I changed those out for milk chocolate toffee bits. My family is doing backflips! ?? Just go ahead and double the recipe. You will definitely want an extra loaf, if just to share with another lucky family! Enjoy!"

Reviewed Jul. 10, 2015

"I made this, but may have made a mistake doubling the recipe (to accommodate my bounty of overripe bananas). I thought my pans were the right size, but one of the loaves ran over in the oven. And even though I greased the already non-stick pans, I couldn't get either loaf out of the pan intact. Having said that, the flavor was good, and I will try the recipe again and re-adjust my star level."

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