Best-Ever Banana Bread Recipe

5 370 405
Best-Ever Banana Bread Recipe
Best-Ever Banana Bread Recipe photo by Taste of Home
Publisher Photo

Best-Ever Banana Bread Recipe

Read Reviews
5 370 405
Publisher Photo
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
Featured In: Banana Bread A to Z
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours + cooling

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large 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 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool on wire rack. Yield: 1 loaf (16 slices).
Originally published as Best Ever Banana Bread in Country October/November 1991, p49

Nutritional Facts

1 slice: 255 calories, 12g fat (1g saturated fat), 27mg cholesterol, 166mg sodium, 34g carbohydrate (21g sugars, 1g fiber), 4g protein.

  • 1-3/4 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large 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
  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 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool on wire rack. Yield: 1 loaf (16 slices).
Originally published as Best Ever Banana Bread in Country October/November 1991, p49

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Reviews forBest-Ever Banana Bread

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Lorraine User ID: 9195741 268169
Reviewed Jun. 20, 2017

"It is the best recipie ever. I even used 3 old frozen runny bananas and it was delicious!"

MY REVIEW
rjbeery75 User ID: 2114826 267398
Reviewed May. 28, 2017

"Didn't change a thing!"

MY REVIEW
Sunshinebakerpa User ID: 7360500 265677
Reviewed May. 7, 2017

"It was good. It's similar to my grandmother's recipe, but we prefer hers."

MY REVIEW
Linda User ID: 9162551 265607
Reviewed May. 6, 2017

"Perfect!"

MY REVIEW
lvarner User ID: 35803 265415
Reviewed May. 1, 2017

"I love this recipe! It is easy to mix together, and the end result tastes great. I like to wrap the cooled loaf in foil and let it sit overnight prior to serving/eating, as this makes it much more most. This banana bread is so good!"

MY REVIEW
apsimon23 User ID: 8242616 265383
Reviewed May. 1, 2017

"My family loves this bread. Sometimes I replace the walnuts with pecans or mini chocolate chips but otherwise, make it according to the recipe."

MY REVIEW
destine User ID: 2519270 265364
Reviewed Apr. 30, 2017

"This is my favorite banana bread recipe. It always comes out perfect."

MY REVIEW
Coccinelle65 User ID: 7187686 264536
Reviewed Apr. 10, 2017

"The taste and texture of this banana bread is perfect and my family loved it. My personal preference is for the top crust to not be as dark. I couldn't get the bread to cook all the way through without the top getting a dark brown. (I made 2 loaves and put a piece of foil over one of them and it still turned out a dark brown.) As I said, that is my personal preference."

MY REVIEW
angela32 User ID: 3084463 263735
Reviewed Mar. 21, 2017

"Wonderful!"

MY REVIEW
Clduff User ID: 8421897 263328
Reviewed Mar. 11, 2017

"This is my go to banana bread. Never lasts long around here!"

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