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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 Apr. 27, 2015

"Simply outstanding. I searched for a banana bread made with oil rather than butter, so this fit the bill. No mixer needed, just stir until blended and bake. I reduced sugar to 1 1/4 cups and substituted banana extract in place of vanilla. The combination of oil in place of butter and lower baking temperature yielded a tall, moist, and flavorful loaf."

Reviewed Mar. 18, 2015

"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."

Reviewed Mar. 10, 2015

"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!"

Reviewed Mar. 7, 2015

"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."

Reviewed Feb. 24, 2015

"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."

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