- 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
- 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).
Reviews for Best-Ever Banana Bread
"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."
"This is my go to banana bread. Never lasts long around here!"
"This was very good. I omit the nuts, but it really had nice flavor. I reduced the cook time by about 10 minutes, I did the toothpick test on my smaller loaf pan just in case, then decided to check the larger as well, they were both done."
"BEST. BANANA. bread. *EVER*!!!I've been using this recipe for five years now (or more!)… But never actually submitted a review! And the very first time I made it I fell in love! I'm very picky with my banana breads (True story!). This is ALWAYS my GO-TO recipe to give away as treats to family/friends or to make and keep at home (but it doesn't last very long!). I've made it exactly the way it shows in the recipe. And it's AMAZING!! However… Being the curious and advanced chef/baker that I am, I changed a few ingredients to "health" it up a bit. You're welcome to adopt my style! Here's what I did:Used 1 cup unbleached flour and 3/4 cup whole wheat( i've also used gluten free flour blend and it works just as well )Used 1/2 cup white or raw organic sugar, 1/2 cup brownUsed 1/2 cup avocado oil instead of veg or canola (no taste diff and SO MUCH healthier!)Made my own buttermilk (1/2 cup milk with 1/2 tablespoon vinegar. Stir and Let sit 5 mins. Discard a bit to give just over 1/4 cup.Mix well. Stir in mini chocolate chips (or 60% dark chunks) and poof!! Magic! An unbelievable, healthy and DELICIOUS banana bread!!! I bake at 325F for 65 mins everytimeBon Appetite!!"
"One of the best recipes I've tried. bread was moist. Kids and nephews ate it all up. Will definitely be making this again.If you're going to be making mini loaves like I did you'll need to set your timer to 30 minutes instead of1 hour."
"I have been on the hunt for a good banana bread recipe. My husband has hated every recipe I have made and only likes his grandmas. I got his grandmas recipe and made it. And guess what? Did it turn out like grandmas? No. I tried this recipe last night. I used 3/4 of the all mixed, finished batter and put hat into a loaf pan. The remainder of the mix was used for mini muffins. I did this because my sister said that every banana bread recipe is actually meant for 2 loafs. This recipe did not say to divide this into two loaf pans. But my sister swore by this. No the bread did not need to bake the total amount of time that was asked. This was due to not putting the whole batch in one pan. I sincerely believe that not using the whole batch in one pan is what helped this stay nice and flavorful and slightly moist. Most breads come out too dry when I use the whole batch in one pan and cook for recommended time. My sister was right. Thanks sis! The bread did turn out looking a little darker although that did not change the taste of this AMAZING recipe. I kept a eye on the bread after a half hour and did the tooth pick trick to see when my bread was done. Finally I have a banana bread recipe I will be excited to add to our family favs cook book!"
"I made this yesterday, it's gone today. It definitely has the right name. It was absolutely THE BEST BANANA bread EVER. The second time I made it today I changed one thing, I halved the amount of nuts and added dark chocolate chips for the other half. It also was exceptionally delicious. The original recipe is so moist and light, not oily and mushy like a lot of recipes. Thank you so much for another of your recipes. All I have tried have become big hits with my family."
"We love this recipe! It is the only banana bread recipe I use. I have a nut allergy so I never add the walnuts, but sometimes I add chocolate chips, sometimes I add 1/4 cup cocoa and chocolate chips, sometimes I add fresh blueberries, sometimes I don't add anything. No matter how it is made it turns out great! Sometimes I even make them as muffins! Such a great recipe!"