- 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
- 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.
Reviews for Best Ever Banana Bread
Sort By :
"The whole family loves this bread as a breakfast item or a midnight snack. Sliced a half inch thick, toasted with a little butter it's heaven on a plate.I would have given 5 stars but I think 1.5 cups sugar is too much. Cut back on the pure cane a bit and this bread is a winner."
"This banana bread truly is amazing! My husband and kids can't get enough of it. I always double the recipe so can make two loaves. I also use 6 bananas because I love the banana flavor and I leave out the walnuts. Wonderful recipe!"
"Having loved Bananas but about 6 or 7 years I find I have what I can only call an 'allergy to any type of Raw Bananas', so after experimenting I know I can eat Dried Banana Chips and Banana Bread/Cakes. This recipe works for me, so, as I needed a super quick and easy recipe that works I found this one... BRILLIANT!! and though I'm not used to the US Electric Fahrenheit 325'F measure i just converted it to Centigrade 160-165'C (in the UK I would use a Gas Oven GAS MARK 3) . On with my version of the cake... As one of my son prefers chocolate cake and hubby always likes nuts of some type in his cake, I too added cinnamon & sliced my bananas to save extra washing up dishes but then added chocolate fondant, Walnuts and Cadbury's Drinking Chocolate (i reduced the amount of sugar to 1 cup due to the sugar in the fondant (i had no chocolate in the cupboards) added a little milk (approx a quarter cup) and a drop more oil to keep the cake moist) it turned out fine, not quite as moist and squidgy as the usual banana chocolate cake you'd expect but whoever tasted it say its perfectly fine. RESULT... Everone's is happy and said basically what a 'yummylishious!' cake."
"I have been making this recipe for years and years originally from the Taste of Home Magazine. It is the best banana bread recipe I have ever tried and is my staple one. Whenever I bring this in to work everyone swarms around it! Be sure your bananas are very ripe and it will make the bread moist and sweet! I've even tried it with some natural sugar substitutes and although the texture is a bit different it still tastes great."
"I am just starting to really experiment in the kitchen. I think I have a burnt thumb lol. I really wanted to try and make banana bread. I was scared and prepared to fail but this recipe was so easy...My boyfriend was very appreciative I used the suggestions of the extra banana and cinnamon...sooooo yummy and moist and delicious.. Will probably make again as soon as this loaf runs out..highly recommend this recipe to all beginners"