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Moist Banana Bread Recipe
Moist Banana Bread Recipe photo by Taste of Home

Moist Banana Bread Recipe

Publisher Photo
I found this recipe in a family cookbook, and it’s been a favorite ever since. Everyone seems to like it, even those who don’t normally care for banana bread.
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES: 24 servings

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1-1/4 cups sugar
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 5 eggs, lightly beaten
  • 2 cups mashed ripe bananas (4 to 5 medium)
  • 1 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts, optional

Nutritional Facts

1 slice (calculated without nuts) equals 230 calories, 10 g fat (2 g saturated fat), 44 mg cholesterol, 292 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. Preheat oven to 350°. In a large bowl, combine first six ingredients. In a large bowl, whisk eggs, bananas, oil and vanilla. Stir into dry ingredients just until moistened. Stir in nuts if desired.
  2. Transfer to two greased 8x4-in. loaf pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Originally published as Moist Banana Bread in Country February/March 2008, p51

Nutritional Facts

1 slice (calculated without nuts) equals 230 calories, 10 g fat (2 g saturated fat), 44 mg cholesterol, 292 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Moist Banana Bread

AVERAGE RATING
   (36)
RATING DISTRIBUTION
5 Star
 (32)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 30, 2014

The best banana bread I've ever made. Loved how moist it stayed. My daughter who doesn't like bananas cooked in anything loved this bread.

MY REVIEW
Reviewed Oct. 14, 2013

Loved it

MY REVIEW
Reviewed Oct. 9, 2013

Wonderful flavor just as is, but for the fall I step it up a notch, by replacing the vanilla instant

with pumpkin spice instant pudding (most markets only carry this in the fall in SoCal). Wow, now the best Pumpkin Banana Bread ever!

MY REVIEW
Reviewed Jul. 30, 2013

I used banana cream pudding it gave it a better flavor and I also used walnuts which gives it more of the banana bread consistancy, I loved it so did my family and friends. I'm making it again today. :)

MY REVIEW
Reviewed Jun. 20, 2013

Probably the most moist banana bread I've ever made! Next time instead of using bananas I'm going to try apples. Been looking for a good Jewish apple cake recipe and the batter in this recipe is definitely the right texture.

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