Best Ever Banana Bread
Total TimePrep: 15 min. Bake: 1-1/4 hours + cooling
Makes1 loaf (16 slices)
- 1-3/4 cups all-purpose flour
- 1-1/2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large Eggland's Best eggs, room temperature
- 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 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.
Nutrition Facts1 slice: 255 calories, 12g fat (1g saturated fat), 27mg cholesterol, 166mg sodium, 34g carbohydrate (21g sugars, 1g fiber), 4g protein.
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Mar 28, 2019
Just okay. It's your average banana bread.
Mar 27, 2019
I put it together in minutes so it is a quick way to use over-ripened bananas. I do like sugar so I added the recipe amount as well as topped it with Demerara Cane Sugar just so it looks pretty when baked. I did add craisins, raisins and pecans to the mixture as well.
Mar 17, 2019
When I took it out of the oven, I wasn't too excited with how dark the bread was and the fact that it caved in the center some. Looking at the picture, I see that one caved in the center some as well. I did add more flour because of our altitude, perhaps I needed to add a little more. It is a very sweet bread and not the usual banana bread flavor that I prefer but my husband was very happy with it. He commented several times that it was good bread. I do like how moist it is. The main thing to note is it's a "sweet" bread and despite the darkness of it when it comes from the oven and tastes fine and is moist.
Feb 1, 2019
I added 1/2 cup soaked raisins. Mmmm
Jan 26, 2019
Very nice banana bread. Extremely easy and quick to make. I doubled the recipe, and instead of sugar, I used a sugar substitute called WHOLE EARTH sweetener Co., so I only needed half of the amount of sugar because it's very sweet. I baked it in a round 23cm pan, on 165 degrees (I'm in Australia) for 1.5 hours, and for the last 10 minutes I had to cover it with a piece of foil to stop it browning too much. It's quite moist and flavourful, perfect with a cuppa. Next time I might add some cinnamon to the mix before baking.......hmmmmmm??. Thank you for a beautiful recipe. My four children lloovveedd it. My 10 year old ate at least 5 pieces in one sitting. Very good!
Jan 25, 2019
Jan 23, 2019
True to it's name...this is the best ever. I omit the nuts as we prefer our banana bread without them. On occasion I substitute chocolate chips in place of the nuts. With or without the chips this banana bread is fantastic. I always double the recipe because this bread goes so quickly. Great for a packed lunch when baked in mini loaf pans.
Jan 21, 2019
I love this banana bread. I've made many times. I don't think it's too sweet-in fact I always add a glaze. I also usually use pecans instead of walnuts-but I've made with both.
Dec 18, 2018
I just love this banana bread - which in my version is more like a cake:-) Don't like walnuts so I use pecans and then I throw in a good handful of dark chocolate chips. Yum Yum...
Nov 19, 2018
This banana bread recipe is delicious. I give it a 5-star rating, even though it was a bit too sweet. Next time I'll try omitting 1/4 or 1/2 cup of sugar.