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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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5 285
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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

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

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.

Directions

  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.

Reviews for Best Ever Banana Bread

AVERAGE RATING
   (302)
RATING DISTRIBUTION
5 Star
 (277)
4 Star
 (18)
3 Star
 (2)
2 Star
 (3)
1 Star
 (2)
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MY REVIEW
Reviewed May. 18, 2015

"It was okay, but to sweet for my taste."

MY REVIEW
Reviewed May. 6, 2015

"This is great and easy to make. I did add an extra banana which made it more moist but it is not needed. I also used 4 mini loaf pans and baked them 40 minutes. I have made other banana breads and this is my favorite."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

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