Best-Ever Banana Bread Recipe

5 395 428
Best-Ever Banana Bread Recipe
Best-Ever Banana Bread Recipe photo by Taste of Home
Publisher Photo

Best-Ever Banana Bread Recipe

Read Reviews
5 395 428
Publisher Photo
Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is that 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 9x5-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 9x5-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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misscoffeepot User ID: 7519492 276467
Reviewed Oct. 19, 2017

"Great recipe- first batch I followed as printed, and was very happy with it. It is moist and subtle flavors. Next batch, I kicked it up a wee bit to my tastes, adding some cinnamon, and ginger, and 1/2 more banana-"

MY REVIEW
rvallipup User ID: 6064516 276374
Reviewed Oct. 16, 2017

"Our family loves this recipe so much that I keep the right amount of buttermilk frozen in baggies just so I will have it on hand when our bananas get a little too ripe and I make this bread. My grandson suddenly stopped eating bananas and as it turned out, he was letting them get "too old" so we would have banana bread!"

MY REVIEW
traudiheil User ID: 3774875 273132
Reviewed Oct. 10, 2017

"I have made this Banana bread more times than I can count! It's the only recipe I use and as my husband is a Diabetic, I make it with 1 cup of Splenda. It is plenty sweet and delicious, besides the walnuts I sometimes add Craisins."

MY REVIEW
leinaalajoan User ID: 8494534 276079
Reviewed Oct. 9, 2017

"Very good recipe, but on the sugar, I used 3/4 brown sugar and 3/4 regular white sugar. I also added 1/2 tsp cinnamon."

MY REVIEW
annsews User ID: 7291598 276076
Reviewed Oct. 9, 2017

"Emily, Thank you for adding your comment of using 3 bananas & not adding the oil, This is great!, less calories. There is added value when adjustments are made to the recipe. This helps to cut down on calories or use substitutes. Very much appreciated."

MY REVIEW
Melanie User ID: 8165383 276071
Reviewed Oct. 9, 2017

"I have made this several times and everyone who has eaten this says "This is the best banana bread they have ever eaten"! If I don't have buttermilk I will use milk with about a TB of vinegar and it still has been great. This is very moist and delicious."

MY REVIEW
noelle1942 User ID: 8300442 276064
Reviewed Oct. 9, 2017

"I have been making this very recipe since the "70's" and everyone loves it. Got it in the newspaper Detroit News.... the very best banana bread for sure."

MY REVIEW
bluewarrior User ID: 5854174 276056
Reviewed Oct. 8, 2017

"My family loves this recipe. Ask for it regularly."

MY REVIEW
Laurie User ID: 8058419 276054
Reviewed Oct. 8, 2017

"My absolute favorite recipe! I add extra bananas if I have them and keeps it extra moist. I also use powdered buttermilk to make the 1/4 cup buttermilk so I always have buttermilk available in my kitchen. Highly recommend this recipe!"

MY REVIEW
Walter User ID: 9016247 276053
Reviewed Oct. 8, 2017

"OK, I'll admit, I *HATE* it when someone submits a review and is either challenging the authenticity based on the recipe name versus the ingredients used, or has NOT even MADE the recipe, or has made it and says "but I made changes"... so what am I about to do??? LOL I am going to tell you that I *LOVE* this recipe, although the version that I was given does NOT use the buttermilk, walnuts or vanilla, uses 1/2 tsp baking soda, 2 tsp baking powder. and reduces the sugar to 3/4 cup, all else is the same (I *know*, it's NOT THE SAME, right!?!?!). I *do* love nuts in my banana bread, and I *have* added them in the past. The buttermilk, however, adds a dairy product that my wife doesn't tolerate well (lactose intolerant), So for those of you looking for a non-dairy version, I suspect you can omit the buttermilk from this recipe and still have an awesome result."

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