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 Nellie’s Free Range 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.
Oct 13, 2018
Delicious, we like our banana bread with a strong banana taste so I used 1 1/2 cups of mashed bananas ?? and followed the rest of the recipe as is.
Oct 11, 2018
This is really the best recipe for banana bread! I made this bread many times with the great result every time. When I tested this bread, I followed the recipe exactly, did no substitutions and my bread turned out perfect. Easy to make and delicious. I made this bread with substitutions too (yogurt or sour cream for buttermilk, raisin for nuts, more spices) and it has never failed my expectations! I highly recommend this recipe. You will not be disappointed!
Oct 9, 2018
I made this recipe as is .... no changes or substitutions. I found it to be moist and delicious ..... loaded with banana flavor. Highly recommended!
Oct 8, 2018
Have not made this, would like to know what recipe to follow? Did any one make it by the original recipe???? and how many star did it get???????
Oct 7, 2018
So, when people give this recipe 5 stars, and have altered 8 of the 10 ingredients called for, they are really giving themselves the highest rating. This makes me so angry. Make the recipe the way it is submitted, and give credit to the author.
Oct 7, 2018
This was the first thing I have ever baked from scratch and it was incredibly delicious. Six stars in my book.
Jul 24, 2018
I made this delicious loaf today and it is a winner. I made only two minor changes. I substituted sour cream for the buttermilk which I did not have and used pecans. I opted to sprinkle chopped pecans over the loaf just before popping it in the oven. We love this bread and I will be making it many more times. I highly recommend this recipe. Volunteer Field Editor
Jun 16, 2018
I have been using this recipe for years on end whenever my bananas are ripe and it has never failed my expectations! I substitute the canola oil with safflower oil, only put in 1 cup of sugar, and use 1 more banana than recommended. Instead of using buttermilk, which I never have in my fridge, I use half and half and it works perfectly fine!Love love love this recipe, it's totally worth a shot!!
Jun 3, 2018
Great Recipe. I also altered it as recommended by other users. I only used 1/2c sugar as my banana's were really ripe. I used three banana's and added 1tsp of cinnamon and used 1/4c of coconut oil instead. My bread was done after 40min so keep your eye on it, as it does not take over an hour to bake. Next time I might add baking powder, as mine didn't come out as high and fluffy as I would have liked it.
Jun 3, 2018
Great Recipe. I also altered it as recommended by other users. I only used 1/2c sugar as my banana's were really ripe. I used three banana's and added 1tsp of cinnamon and used 1/4c of coconut oil . My bread was done after 40min so keep your eye on it, as it does not take over an hour to bake. Next time I might add baking powder, as mine didn't come out as high and fluffy as I would have liked it.
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