Best-Ever Banana Bread Recipe
- 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).
1 slice: 255 calories, 12g fat (1g saturated fat), 27mg cholesterol, 166mg sodium, 34g carbohydrate (21g sugars, 1g fiber), 4g protein.
Reviews for Best-Ever Banana Bread
"The name says it all! Second to none in my book. Delicious!"
"Just made today! Delicious"
"I love this recipe. I've used it dozens of times and it always turns out. Sometimes I add choc chips or coconut and it is always delicious and moist. I use half the sugar and use vanilla flavoured stevia drops in place of vanilla. It adds enough sweetness. I also use whole wheat flour. I replace the oil with apple sauce. Even with all these exchanges it turns out great"
"I live at 7200 ft and didn't modify (other than swapping pecans for walnuts out of preference), and it turned out great for anyone else at high altitude who might be wondering. Only cooked it for about 1 hr;10 min. Delicious! I was concerned about the top getting too dark as one commenter stated as that often happens to me with baking, but it was right in the center of my oven and came out perfectly browned."
"It is the best recipie ever. I even used 3 old frozen runny bananas and it was delicious!"
"Didn't change a thing!"
"It was good. It's similar to my grandmother's recipe, but we prefer hers."
"This is my favorite banana bread recipe. It always comes out perfect."
"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!"
"We just love this bread."
"Great recipe. I didn't have buttermilk so I used my unsweetened coconut milk, and didn't have canola oil so I used olive oil unsure of how it would turn out and everyone loved it! Next time I think I will do 1/4 c less sugar as it is plenty sweet. This is the one I will use from now on. It took 1 hr 25 min."
"Not only did I roast the bananas but the walnuts as well. I also added chocolate chips. Yummy recipe! I will make this one again and again! I freeze my buttermilk into ice cube trays. So it is always handy!"
"Great recipe, but way too much sugar for our liking. I made a double batch this time and used 1c. Sugar toral. I always add cinnamon with a sprinkle of nutmeg. I dont ever have buttermilk so i always use milk and vinegar with great results. Made 1 loaf pan and 2 mini loaves; minis took about 50 mins, large took 1 hr 15 mins. Delish!!"
"While I am not a huge fan of just plain banana bread, I must say this one is good. I did add cinnamon to the batter because my family loves it. I didn't add any nuts because DD doesn't like them; however, I would add pecans if I were making this to give away. Husband and I prefer pecans, but that is just a preference thing. Will definitely make again."
"Next time I will try only one cup sugar. I didn't have any buttermilk so added 1/2 tsp of cream of tartar to the milk. The only other change I made was using Saffola instead of canola. My grandson suggests adding chocolate chips next time as he likes them in everything. Really good and very moist."
"Best of all my banana bread recipes."
"Absolutely amazing!! I always make mini loafs to share the deliciousness :) thank you for sharing!"
"Love this recipe"
"This is the best banana bread ever! It never turned out so good before. I like it because it’s fluffy and the bananas weren’t as good to eat anymore but when I baked it, it turned out delicious. I give it 5 stars."
"I make this any time I have bananas that are really ripe, it's really good!"
"Excellent recipe. I skipped the nuts because I didn't have any and it still turned out tasty. Next time I will make sure I have walnuts because I'm sure it will be even better. I read the reviews and decided to use only 1 cup of sugar and added a teaspoon of cinnamon. This is now my go to banana bread recipe. Very fast and easy."
"perfect banana bread"
"I followed the directions exactly except for adding 1 cup of Hershey cinnamon chips along with the walnuts. Came out AMAZING."
"I have used a recipe very similar to this one since 1966. Mine uses 1 stick of margarine instead of oil, only 1 cup of sugar, 3 mashed bananas not 2 and no buttermilk or vanilla plus I've always used pecans and not walnuts but that is a matter of preference. Instead of bread, I often make miniature muffins and we love the muffins."
"This is really a great recipe. I know that all our ovens bake differently, but if you check your bread at the one hour mark, then 5 minute intervals after that, this bread won't over cook. At one hour it's still really wet inside, but it firms up really fast after that. Mine was done at 1 hour 10 minutes and was perfect. I hope that helps"
"I tried 2 different recipes..I bought bananas and totally FORGOT i had them, so i had a bunch, and figured I could freeze some of the bread. This recipe is GREAT!! Another time i will use an extra banana and do half white sugar half brown. The other recipe I tried had all brown sugar and was also wonderful, but I'm thinking a mix of the 2 might be JUST right!!I always try a recipe as printed before making changes...so glad I did with this one!!"
"I have made banana bread over the years and this is the best recipe I have ever tried. I need not look further. This is it!"
"Very tasty banana bread. I cut the sugar down to less than one cup. I will definitely make this again."
"It was decent. I think too much sugar for my taste"
"This is one of the best. I cut back on the sugar to one cup. I did not have buttermilk so I used milk mixed with some lemon juice. I used pecans since I did not have walnuts. It was easy to prepare and came out perfect after 1 hour, 15 min. Will make this again soon. This one did not last long."
"In my opinion this is not the best ever banana bread. There is one in a Southern Living cookbook which is the best I have had."
"Not only did I cut the sugar back to a cup, I also replaced 3/4 cup of the white flour with whole wheat flour and it still turned out wonderful!"
"After 30yrs. of using the same banana bread recipe I've switched to this recipe. My daughters agree with me. This is the "Best-Ever Banana bread". Except for adding a teaspoon of banana flavoring we followed the recipe exactly.It was so quick & easy, I didn't even need the mixer. Only a measuring cup, bowl & wisk."
"Very good. Cut back on the sugar to 1 cup."
"I thought this was very good and even better with a tsp of cinnamon added. will definitely make again."
"I've made this recipe several times and it is EXCELLENT! On the 3rd morning after making it we had 4 slices left and I used them to make Banana Nut French Toast! Topped with powdered sugar and if you like, syrup! I also do this with carrot nut bread!! Give it a try!"
"this is my favorite banana bread recipe.her Nutritional Facts is off or doesn't state how many slices per loaf-her Nutritional Facts--1 serving (1 slice) equals 255 calories, 12 g fat (1 g saturated fat), 27 mg cholesterol, 166 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.(her's would be about 16 slices) ----- (very thin slices)my Nutritional Facts on her recipecutting her loaf into 8 slices is 496 calories per slicefor the whole loaf is 3,975 calories1-3/4 cups all-purpose flour (cal 770)1-1/2 cups sugar (cal 1161)1 teaspoon baking soda Cal 01/2 teaspoon salt cal 02 eggs cal 1422 medium ripe bananas, mashed (1 cup) cal 164 - 2001/2 cup canola oil cal 9901/4 cup plus 1 tablespoon buttermilk cal 261 teaspoon vanilla extract cal 121 cup chopped walnuts cal 720with no walnuts 3255 cal 406.8 per slicewith no walnuts and the (oil substitute with applesauce) 2315 cal 289 per slicewith no walnuts and the (oil substitute with applesauce) and the (sugar substitute with 1 1/2 tsp of stevia ) 1154 cal 144 per slice"
"Doubled the recipe and it came out very well. The best banana cake ever. Thank you!"
"Followed recipe to a T...set oven to 325 and baked for an hour...checked with toothpick method...left in for another 15 min as directed...bread came out hard as a rock...could not cut it with any knife in my kitchen...had to use hack saw to cut it...never again!"
"We love this bread!!! With or without nuts it is wonderful."
"This is for sure the best -ever banana bread! It disappeared in one sitting ..... thank you for your recipe Gert."
"There are three people in my house, and this never lasts more than two days. It's wonderfully moist exactly as it is. I tried to use whole grain once (ONLY once) and it didn't rise nearly as well and it was a little drier. Also, I wait until the bananas are 4-5 days old and mushy and cut the sugar back by 1/4 cup. It's still just as sweet and it cuts out a few calories."
"This is the best banana bread recipe! My mom gives me ripe bananas so she can get a loaf"
"I made this bread for Thanksgiving dinner everyone loved it. The only left overs taken home by my guest was the bread. 1 review stated that the bread stuck so I placed wax paper into the bottom of the pan. I did have 1 end that stuck but, I think this was my fault because, I left the nuts in half sizes which stuck to the side of the pan and pulled the bread apart when I tried to remove it. I will be cooking several loafs at Christmas to give away and I will use wax paper for the bottom and sides."
"I used coconut oil and coconut milk and added coconut and cranberries. The best bread ever!!"
"I made this per directions and its title fits the finished product. It is a keeper. Texture is great, very moist. I used black walnuts, but any nut of choice, or no nuts, would be just as good. The baking time stated is a bit long for my oven, I would suggest testing before the stated baking time. Mine baked in an hour. I always remove breads while still warm, not hot, allowing a bread to completely cool sometimes increases sticking. Cutting a piece of waxed paper the size of the pan bottom eliminates the risk of sticking, although I didn't do it this time and had no problems."
"I agree, this is a wonderful recipe, the buttermilk makes a big difference. My recipe is almost 30 years old, and uses a stick of oleo instead of oil, 1/2 cup of buttermilk and only 1 cup sugar. It never fails to please."
"I have tried many banana bread recipes. This one is just outstanding and the banana flavor is just awesome!"
"The best banana bread i ever had....super moist!!!!"
"Great flavor and great texture! Will definitely make this one again when I want a banana nut bread. I used pecans instead of walnuts cuz that is what I keep in my freezer."
"This has become my family's go-to recipe for banana bread! We all love the tremendous flavor!"
"This is the first time I used someone elses recipe and not my own that I have used for years. Flavor was OK but each one of my 8 little loafs all stuck to the bottom of the pan. I will be going back to my recipe. Sorry."
"This is the best, best, best banana bread! I followed the recipe except I used coconut oil. And I added some unused chocolate chips. It did overflow in the 9in x 5in loaf pan so next time, I'll put some batter in muffin cups. The flavor was perfect. I made this last week and meant to save the recipe. Well, I forgot. So today I was searching the internet for over an hour trying to find the recipe. Finally, I used my internet history and found it! Thank you for this version. Very tasty."
"This is the best banana bread I have ever made and the only recipe I will use from now on. I do admit that I have made a couple of changes (use melted unsalted butter instead of oil, reduced the sugar to 1 cup, increased the number of bananas to three, increased the buttermilk by another tbsp, added some cinnamon and left out the nuts), but the recipe also works well as written. I prefer to bake mine in a 8 1/2 x 4 1/2 pan for 1 hour and 10 minutes. Delicious!"
"I took the suggestion of one of the readers and used a toffee bar instead of the nuts. Wonderful flavor BUT even though the pan was sprayed the candy sunk to the bottom of it & I mean it STUCK! Most of it had to be soaked off. Next time I will do it without the toffee bar."
"I made this, but may have made a mistake doubling the recipe (to accommodate my bounty of overripe bananas). I thought my pans were the right size, but one of the loaves ran over in the oven. And even though I greased the already non-stick pans, I couldn't get either loaf out of the pan intact. Having said that, the flavor was good, and I will try the recipe again and re-adjust my star level."
"I reduced the sugar to 1 cup as per suggestions. I reduced the oil by half and replaced it with more banana and some applesauce. I also replaced almost all the flour with whole wheat flour. A healthier version that still tasted great - the kids loved it!"
"Great recipe, it is a bit sweeter than I would like. Since this is my husband's favorite I'm making it for the second time this week. I did add a dash of cinnamon."
"Amazing! I added cinnamon and an extra banana. I am going to get mini loaf pans, and then double the recipe then make it. I will say how it goes!"
"The whole Family loves this bread! Outstanding recipe!"
"I read every review and then made my version. I added 1-tsp. cinnamon and nutmeg tothe flour. 1-cup sugar; 3-bananas; 1-stk. melted butter; 1-tsp banana extract. Baked it70-minutes. Goes without saying, this is absolutely the best ever banana bread. My husband loved it so much, before going to bed I sliced a piece, buttered it and left itfor him to toast next morning. Have bought more bananas to ripen for another loaf."
"It was okay, but to sweet for my taste."
"This is great and easy to make. I did add an extra banana which made it more moist but it is not needed. I also used 4 mini loaf pans and baked them 40 minutes. I have made other banana breads and this is my favorite."
"Simply outstanding. I searched for a banana bread made with oil rather than butter, so this fit the bill. No mixer needed, just stir until blended and bake. I reduced sugar to 1 1/4 cups and substituted banana extract in place of vanilla. The combination of oil in place of butter and lower baking temperature yielded a tall, moist, and flavorful loaf."
"This banana bread truly is amazing! My husband and kids can't get enough of it. I always double the recipe so can make two loaves. I also use 6 bananas because I love the banana flavor and I leave out the walnuts. Wonderful recipe!"
"Having loved Bananas but about 6 or 7 years I find I have what I can only call an 'allergy to any type of Raw Bananas', so after experimenting I know I can eat Dried Banana Chips and Banana bread/Cakes. This recipe works for me, so, as I needed a super quick and easy recipe that works I found this one... BRILLIANT!! and though I'm not used to the US Electric Fahrenheit 325'F measure i just converted it to Centigrade 160-165'C (in the UK I would use a Gas Oven GAS MARK 3) . On with my version of the cake... As one of my son prefers chocolate cake and hubby always likes nuts of some type in his cake, I too added cinnamon & sliced my bananas to save extra washing up dishes but then added chocolate fondant, Walnuts and Cadbury's Drinking chocolate (i reduced the amount of sugar to 1 cup due to the sugar in the fondant (i had no chocolate in the cupboards) added a little milk (approx a quarter cup) and a drop more oil to keep the cake moist) it turned out fine, not quite as moist and squidgy as the usual banana chocolate cake you'd expect but whoever tasted it say its perfectly fine. RESULT... Everone's is happy and said basically what a 'yummylishious!' cake."
"I have been making this recipe for years and years originally from the Taste of Home Magazine. It is the best banana bread recipe I have ever tried and is my staple one. Whenever I bring this in to work everyone swarms around it! Be sure your bananas are very ripe and it will make the bread moist and sweet! I've even tried it with some natural sugar substitutes and although the texture is a bit different it still tastes great."
"I am just starting to really experiment in the kitchen. I think I have a burnt thumb lol. I really wanted to try and make banana bread. I was scared and prepared to fail but this recipe was so easy...My boyfriend was very appreciative I used the suggestions of the extra banana and cinnamon...sooooo yummy and moist and delicious.. Will probably make again as soon as this loaf runs out..highly recommend this recipe to all beginners"
"Solid recipe and one certainly worth keeping in your stash! We live in CO and I may have to tweak the recipe for our altitude, but the taste is certainly there. I made my loaves into muffins and added choc chips to half the muffins. Thanks for sharing!"
"Wow! Super, super good banana bread! All other banana bread recipes are now worthless. I did what some other reviews suggested and I added an extra banana (mine were on the smaller side anyway) and also a tsp of cinnamon to the dry mixture. I also didn't have any buttermilk so I made my own substitution (1/4 cup milk with 1-1/4 tsp of lemon juice, let it sit for 5-10 minutes). Next time I may add some mini-chocolate chips for a real dessert!"
"Best ever banana bread!!!! Its in the oven as we speak, second time I've made it in 2 weeks!! I do add a 1/2 teaspoon of cinnamon, and an extra banana."
"Great and easy!"
"wow!! amazing banana flavor ...very soft n moist...cant resist eating another piece :) this bread is awsome...definately a keeper ! used 3 bananas as suggested by other reviewers...thanks to all :) 3 do make a big diff. in taste...used a cup of brown sugar...n added a few blueberries just at top which made the bread look really pretty!! didnt sink in the batter even... baked in a foil loaf pan n a small pyrex dish......used baking powder as i only had it at hand....baking time was exact as recipe states....no added nuts cuz my kids r not a huge fan of nuts....will definately be making it again....though will use 1/3cup of oil next time just to chk if it still stays moist enough...its outside was crusty...n i liked it ! my neighbour did it too....her remarks were "excellent" thanks to TOH :) thumbs up!"
"The flavor was good but I did find it a little too moist and left me feeling like it was too oily."
"Really good recipe didn't have canola oil use vegetable oil and it was delicious!"
"Love this recipe! Make it all the time, really easy and tastes amazing. Also if you dont have butter milk just take some regular milk and vinegar, it makes the same thickness and doesnt taste any different. it's 1tbls vinegar to every cup of milk and set for 5 min while your mixing up everything else. so in a 1/4 cup of milk i would just put 1 tsp vinegar."
"This stayed so moist, even after it cooled for days later. I followed it perfectly, but left out the nuts. This recipe is a keeper!"
"I will reduce the sugar to only 1 cup next time. It was a little sweet for my taste. It fit in my 3 mini loaf pans perfectly. I only added 1/4 cup of milk. It did fine. Didn't see the need for 1 TLBS. ??"
"Made this today and it's been a family favorite for years :-) :-)"
"Huge hit with the entire family!! We did cut the sugar back by 1/4 cup and will probably reduce it more next time. Like others we also add ed some cinnamon and nutmeg to suit our family's taste."
"Thanks Domsmom827 for your suggestions!!! I used butter in place of oil and used part brown sugar part white sugar and it truly IS the BEST EVER banana bread!! I omitted the walnuts too. My husband never liked banana bread until I made this!!! Also I always had trouble with my bread baking all the way thru w/o becoming to done. Not anymore!! :D"
"I made this yesterday and it's very good -- very moist and flavorful -- I used 3 bananas as suggested by others and it had a nice banana flavor. Mine took an extra 10 minutes of baking time, and thus, got a little dark, but that might be my old oven. I think next time, I will try substituting melted butter for the canola oil -- I prefer baking with butter."
"So moist and delicious!"
"Terrific, I cut down to 3/4 cup of white sugar and 1/4 c. brown sugar and next time will cut it even more... however; I, also, used melted butter because I did not have oil ..it was decadent."
"I choose this recipe because it only needed 2 bananas for a loaf. I had 5 available and I wanted two loafs. This was such delicious banana bread. I didn't have buttermilk and just used regular milk too. I didn't have Canola oil, so I used vegetable oil. This is so moist and a lovely brown loaf when baked in metal pans. I loved the chewy texture to the ends of the loaf. All the kids agree, and want to keep eating it. Even my girl that doesn't like bananas loved it. Yeah! I will definitely make it again!"
"This is TRULY THE BEST Banana bread recipe I've tried; and I've tried a few. It is versatile and good just as it stands."
"This recipe is fantastic! I've made it many times and wouldn't change a thing; except I usually use 3 bananas."
"This is the only banana bread recipe I will make from now on. Great!"
"OMG...this is the best banana bread ever! So very flavorful and moist. As suggested, I used 3 bananas and did not have buttermilk, so used whipped cream & few dollops of butter. I was contemplating adding the spices & brown sugar suggested in the other reviews, but do not want to alter such a perfect, yummy recipe."
"This is my favorite banana bread recipe."
"Great, but not extraordinary."
"Fantastic! I was even able to make this in a gluten free version for my fiancé who is gluten intolerant. Tasted amazing!"
"I will also only be using this recipe from now on. Finally a banana bread that is moist and that I can taste the banana in! Added a pinch of cinnamon and nutmeg and 3 bananas. Hubby says instead of trying to eat the banana's before they get overripe as usual, we'll purposefully leave them to brown just so we can have this bread as often as possible."
"This banana bread deserves more than *10* stars. I use this recipe exclusively!!"
"This is the best banana bread I've ever had, I made it for my family, friends, and church, they all rave about it. Last week I did an experiment, substituted home made cinnamon apple sauce for the bananas, came out really good, the people of my church really liked it. I just made a loaf, didn't have any buttermilk, so i melted 3 table spoons of butter added 2 table spoons of half and half. the loaf came out just as good. Great Reciepe."
"Has anyone substituted applesauce for part of the oil? I would like to cut down on calories and fat but don't want to ruin the end result."
"Love this recipe and have used it for years. It is quite sweet and could be just as good with less sugar. I cliped this recipe out of Taste of Home Mag. in 1991 issue. So, to deenadu, maybe allrecipes.com got it from Taste of Home. Don't be too quick to judge."
"This is a great recipe for banana bread. I love how it's crispy on the outside and moist on the inside."
"this recipe has been on allrecipes.com for years...not liking copycats!!"
"It was moist and good. My family loved it. We added a glaze that made it even better:Glaze for one loaf: 3/8 c. sugar, 1/4 tsp vanilla, 1 tsp melted butter, 1/8 c. orange juice (or lemon juice or grapefruit juice plus a little water) Mix. Poke holes and put on top of loaf."
"I've been making this same recipe since the 1970's. I found it in a Bon Appetite magazine. Everyone who tries it, loves it!"
"Best banana bread I ever had!"
"very nice,,,daisyh, try making mini loaves. That is what I do and cut the baking time down and they did not fall and they came out perfectly. I really love this recipe."
"Any suggestions would be appreciated ! I tried this twice today and both times it fell in the middle 10 minutes before the cook time was up. The oven thermometer holds steady at 325 degrees. I live at 7,000 ft but other breads I have tried have done fine."
"Truly is the best banana bread I've had. Perfect texture and flavor. Only change was to substitute sour cream for the buttermilk."
"For a delicious gooey top, cover it with aluminum foil when it first comes out of the oven. This is a wonderful recipe!"
"If I could give it six stars I would! This is definitely the BEST ever banana bread."
"Can you believe the people who did not give 5 stars or even gave a review yet did not follow recipe directions. PEOPLE! If you don't follow recipe directions and change what is supposed to be done and it didn't turn out the way it was supposed to then don't rate low. Not recipe fault, your fault."
"I have made this recipe twice now. Once with nuts and once without. It is by far the best banana bread I've ever had!!! (Shhhhh.....Don't tell my grandma)"
"Best Banana bread I've every tasted. Definitely a keeper!"
"This Banana Nut bread was the best I've tasted. I did add 3 bananas as other recommended. Definitely a keeper!"
"I've been using this recipe for years, yes, from Bon Appetite, and it never fails to get rave reviews and requests for the recipe. I do use a little less sugar, 1 1/4 cups because I prefer it a little less sweet."
"this was excellent everyone loved it"
"This really is the best banana bread I've ever tasted!"
"This is the best banana nut bread I've ever had! I love it!!!"
"Fabulous! easy and delicious."
"I used yougart instead of buttermilk and spiced it up with nutmeg and cinnamon. Delicious n moist!"
"I have made this recipe over 10 times. It is the best ever banana bread."
"This is a fantastic recipe...my kids are begging me to make it again!"
"The title says it all, it is the BEST EVER! The only thing I did different was to use raisins instead of walnuts. And I made it in my Breadman bread machine. It has a setting for batter breads. I am making it again tomorrow as soon as I buy more bananas!"
"I loved the recipe. I also changed a few things like used 3/4 of sugar and added mini chocolate chips and a teaspoon of nutmeg. I doesn't last long at my house."
"I loved this recipe with a few variations due to my families preferences...I added 1 TBSP of Cinnamon, 1/2 tsp Nutmeg and a dash of cloves...plus I used brown sugar in place of the sugar. It stays moist and delicious to the very end (but it doesn't last long at our house)."
"We used my mother-in-law's wonderful recipe for 30 years, but after I tried this recipe I filed my old one away! My husband and all of my kids and their families say this is "The Best Ever Banana bread"."
"Very good recipe. Would definitely make this again. Like other reviewers, I only added 1 cup of sugar and it was plenty. Also used 3 bananas instead of 2. Be sure to check for doneness before the amount of time called for. Mine only baked for 1 hour and 5 minutes. Ovens really vary!"
"This is a great recipe! I make it as Muffins and add raisins and often call it breakfast! Thanks."
"HAVEN'T MADE I YETBUT IT LOOKS GOOD"
"HAVEN'T MADE I YET"
"HAVEN'T MADE I YET"
"Seriously the best banana bread I've ever made or had! Recipe as-is is wonderful. I've added 1/2 cup of Reese's peanut butter chips to the batter and it is absolutely crazy good!! I also divide mine into smaller pans and adjust cooking time and temperatures."
"I hadn't thought about making banana bread before, but I have a large quantity of walnuts sent to me from my grandpa (who hand picked and shelled BUCKETS of them). I was excited to try this recipe based on the many awesome reviews & boy were they spot on! I did chop the nuts pretty small, as I don't really care for giant nuts in bread. Next time though I'll make an exception and leave them a bit bigger, by request of my dad who loves the walnuts and appreciates my grandpa's hard work! ;) I did leave three muffins without nuts just to see the difference and enjoyed them both ways. I followed a few suggestions from other bakers; I only put in a cup of sugar (3/4 regular and 1/4 brown), I put in three bananas and I added cinnamon (a lot because it's my favorite!) and I thought they came out great! I made regular size muffins and would love to figure out how to make a topping for them (maybe granola or something else to add a crunch or caramelized texture), I'm open to suggestions!"
"Made this without nuts for my Grandsons, EXCELLENT, can't wait to make it with the walnuts! This is delicious!"
"I made this three weeks ago and added about alitle over a half cup of mini choc chips. OMG!!! This is the receipe I will ever use again. Fast , easy and delish, what more could you ask for."
"I baked the bread at 350o F. instead of 325o F. I also baked the bread in two 8-1/2x4-1/2" loaf pans and used 3 bananas instead of 2! I baked this bread for 50 to 55 minutes. I was very pleased with the results! As I'd stated in my previous rating,I did make recipe adaptations-I used 1/2 cup each chopped, dried apricots and candied fruit. I just used 1/2 cup chopped walnuts. My second time around, I omittedthe walnuts and added 1/2 cup semi-sweet chocolate chips + 1/8 cup all-purpose flour so the fruit wouldn't sink to bottom of the loaf! I prepared this bread again 12/31/13 & I used 3/4 cup candied fruit & 3/4 cup Raisin Bran Crunch Cereal instead of the nuts and chocolate chips! This recipe is definitely a keeper!Thank you, Gert Kaiser, for sharing this recipe! delowenstein"
"Excellent and easy to make. Truly "best ever". Substituted walnuts with choco chips."
"This is indeed a wonderful banana bread recipe. My sister who hates bananas even had to admit that it was good! I did however read lots of reviews before making and I used only 1 cup of sugar. (1/2 brown & 1/2 gran. sugar) And because I did not have buttermilk, I substituted with sour cream as suggested. And likewise with the walnuts. I only had pecans. The 1st time I tried the recipe I used an 11 cup pyrex dish as I saw that it made a really big loaf. I started to moniter the baking process at approx. 1 hr and tested center with a toothpick. This time I doubled the recipe making the same adjustments as before, except I used only 3 bananas (only had that many) and baked in a 13 x 9. I also put a thin coat of cream cheese frosting. It was crispy around the edges, which made it taste even better. Moist cake textured bread. Definitely a keeper."
"Wonderful flavor. I served it to my houseguests and they loved it. Took the recipe home with them."
"Made these into muffins. Used 3 very ripe bananas and just a little more walnuts. We like walnuts. Cut back on the sugar to 1 cup. Wonderful flavor and very moist. My husband really likes these. Better then my old recipe. This is a keeper. Will be making these again."
"Loved it so moist and flavorful..I also used 3 bananas.very good!"
"Made two batches, one with 1 cup of sugar and one with 1 1/2 cups, both were excellent.Baked for 60 min. Will make again."
"This bread was terrible. Was hard to get out of the pan because it slightly .overflowed. Nothing but a gooey mess. Waste of ingredients"
"Great taste, texture and sooo easy to make. This will become a staple at our house."
"The flavor is excellent but like others, i must say that I coud not get the center done which is the reason for 4 stars instead of 5. I agree with the person who suggested baking it in two smaller loaves. The crusty top is a real plus."
"So simple to make & really delicious. I'm already thinking of making it again"
"For those who like a very sweet banana bread this is excellent. The only difference between this recipe and the one I've been making for years, is my recipe calls for 1/2 cup sugar & still excellent---just less sweet."
"I would probably bake in two smaller pans as I thought it got a litte crusty on the outside in order to get the middle done."
"Hey, this is my recipe! Found it in a cooking magazine back in the 70s. An absolute favorite with no substitutions."
"This is the recipe that I as well have been making for years. I have used 3 bananas with great results. I also have switched sour cream for the buttermilk, great taste. I did not read all the reviews, but most of them. One thing I didn't see was anyone mentioning using this recipe and making mini muffins with it. Just make sure the nut, if using, as finely chopped. bake for about 20 to 30 minutes...checking...Yum!"
"Made this this morning. It smelled wonderful. Use Crisco to grease bottom and half way up sides of pan. Once cool wrap in plastic wrap and let sit for several hours. Moist but not real dense. I'll make again!"
"I added some cinnimon, allspice, & nutmeg and increased the bananas to 3. Excellent!"
"Best ever banana bread with a few changes; 1 cup granulated sugar and 1/4 c brown sugar and i cup of sour cream insted buttermilk"
"This is the best banana bread. I make it all the time minus the walnuts. Delicious!"
"I had this recipe from an old friend of mine 20 years ago and have been making it since then. Best ever!!"
"I just happened to have some over-ripe bananas on my counter when this came to my inbox today. :) Lucky me! I made this for my daughters (and I), and we were all humming "MMMMMMM" in unison as we sampled the still warm loaf. I would certainly make this again. I will also try a version as suggested by VirginaCA, and I appreciate her input very much. My hb is diabetic, and her version won't spike his sugar nearly as much as this one. Thank you for submitting your suggestions!"
"@chocolate desert and marian08:Many of us have allergies, diabetes or other medical issues and food likes or dislikes in our families. For us, it's very helpful if someone shares the way they adapted a recipe. I sometimes look at a recipe that I think would be good but has ingredients I can't use for one or more of the reasons above. I don't always feel brave enough to try and make the changes myself since I don't always know what and how much to put in to replace things.When more experienced cooks try out the changes I need and share them, I am in their debt. There are many recipes I could never have tried without their help. While you may be recipe purists, please try to understand the limitations some of us live with when we are trying to expand out repertoire. It's pretty boring to eat the same things over and over because they are the only "safe" recipes you have."
"This is an excellent recipe the results were great. I have to agree with marian08, make the recipe as printed, than rate it. When changes are to suit an individual taste, it is NOT rating the written recipe."
"Will try this recipe as is. Don't know how you can rate a recipe with five stars when you change the ingredients in the recipe. As for oven-time, we all are familiar with our own ovens and baking times"
"These are the changes I used half all purpose flour and half whole wheat pastry flour, 5 tbsp Splenda baking Blend and 3 tbsp Splenda Brown Sugar Blend, 1 egg, 2 egg whiites and 2 tbsp liquid egg substitute, 6 tbsp oil and 2 tbsp butter, 3 bananas, added 1 tsp cinnamon and used pecans instead of walnuts (my husband is allergic to them) and toasted the nuts first. My husband said it was the best banana bread I had ever made in 56 years of marriage. I made 3 recipes and baked it in 8 mini loaf pans for 40 minutes at 325 convection. healthy & delicious!!!"
"I have a little hint for this recipe. This recipe is similar to mt mothers but if you mash the bskking soda in with the bananas the bananas foam and make the finish product no as dense."
"This is very similar to the recipe I got from my mom when I left home in 1974. As someone else stated, mine calls for butter rather than oil. If you don't use "ripe" bananas it won't turn out as well. The riper the better. Absolutely the Very Best Ever!!! I make a dozen loaves at Christmas every year and give them to friends who say they can't wait for the holidays to roll around for another."
"This is "Best Ever Banana bread". As others, the only thing I changed was that I reduced the sugar to one cup. one and one half cups was actually too sweet, and less sugar is better! Occasionally I will substitute half the white flour for wheat and it turns out just fine!"
"Been using this receipe for years I agree with the others this is the best receipe I have ever used for Banana bread. Dee, NJ"
"This is the same recipe I have used for years with one exception. I use butter instead of oil. I think it gives a better flavor and texture. I sometimes use 1/2 c sour cream in place of the buttermilk, because I almost always have sour cream, but sometimes don't have buttermilk. Both result in excellent flavor."
"This is the exact recip I have used for over 40 years. I thought I was the only person who had this, as it was given to me by a lady who passed away about 35 years ago.I have always had a lot of compliments on this. I have been requested to make it many times for group gatherings. It makes happy to know that so many others also have the recipe. I know the recipe so well that I do not even have to look at the recipe when baking it. I will definitely continue to use this recipe, so yes, I would mmake it again.Thanks,Submitted By: Kathy Boltin"
"I am surprised to see this. Years ago I revised a recipe and it is identical to this one except I use 1 cup of sugar. When I was working and we had pot luck lunches I was always asked to make my Banana bread. I have given this recipe out many times. It is the best."
"This is the first time I have ever written a review on anything, but when I saw this recipe come up for the "Taste Of Home Recipe of the Day", I knew I had to write this. This IS the best banana bread recipe! Since I have found this one, it is the ONLY one I use. And I don't change a thing in the ingredients. It has the perfect texture, sweetness and its moist and when I make the two loaves this recipe makes, they're gone in two days. This is the recipe I give to my daughter and anyone else looking for a delicious banana bread recipe."
"My wife found this recipe in TOH several years ago. The name is right, it really is the BEST EVER! Depends on your oven on how long it needs to bake."
"My tongue is still tingling from my first piece, fresh out of the oven. HOT and yummy!Pros- moist and baked through. I was really worried about putting it all in one pan, because I hate partially cooked banana bread. This was banana bread, not pudding, and I liked very much. Great flavor. However, I did cut back on the sugar (only 3/4 cup brown and 1/4 cup white) and substituted applesauce for oil. Didn't have buttermilk onhand so I just used milk and put some butter in for flavor. My dd and I are more than happy with the result.Raised up to a beautiful loaf of bread. I don't know if it helped that I whisked the banana and egg mixture with an electric beater to be sure I didn't have banana globs. I will continue to do that.Cons- considering how sweet it is, I would not follow the recipe sugar recommendation.bake time for my loaf was too long, and I only had it in for 50 minutes. I was glad it was baked through, but if this had been for gifts, I would not have shared. The ends will be way too tough and overdone. It is very tough about a half to an inch around. If I would have gone the full 1 hr 20 minutes it would have been like a gummy bear.Overall, love it. Going back for my second slice now!"
"Kids loved it. The only thing I would do differently is bake it for less time. We baked it 1 hour and 10 minutes and it was still a little too brown."
"I made this and brought it to a family reunion, and my sister couldn't stop eating it!youtube downloader"
"The best banana bread I have ever tasted!!"
"I'm not fond of banana bread but this recipe is delicious! The bread was tender - neither too light nor too dense. Just perfect. I did make a few changes: 1/4 butter, melted + 1/4 cup vegetable oil (in place of the 1/2 cup canola oil) and used 1-1/4 cups sugar + 1/4 cup brown sugar, packed (in place of 1-1/2 cups sugar). The brown sugar gave it a nice darker color and a chewier crust- which I like. I used Jumbo eggs and Vanilla Bean Paste. Before I put it in the oven, I sprinkled chopped walnuts and clear sugar crystals on top of the batter. When it was done it looked beautiful and had a nice sweet crunch on top. I will definitely be making this again. Would make great muffins!"
"This recipe was great. I reduced sugar to 1 cup and it was plenty sweet enough."
"Have been making this recipe for Christmas presents for at least 7 years along with others everyone loves this also make all through the year can never make enough.I make it in mini loaves this year about 50 loaves."
"I'm not really a fan of banana bread but I had all the ingredients so I tried this one. It's amazing! Does anyone know if it freezes well? I'd like to keep a few loaves on hand."
"It was very good.. Just a little to sweet. I even added an extra banana but the sweetness took over it. I will however make again bur reduce sugar..."
"The best banana bread recipe I've made. It is excellent the way it is but I added another banana and it made it even more moist."
"5 Stars!!!I used 1/4 cup of melted butter and 1/4 cup canola oil. I always use melted butter in some form in my baked goods.I also only used one cup of sugar.A little baker's secret if you don't have ripe bananas on hand, use jars of banana baby food. I done this many times and no one can tell the difference. In fact guests always comment on how moist the bread is.I always have jars on hand."
"Love this recipe, it's the best I ever had.I've made it around 10 times and shared the recipe with many!"
"It is the best. Used only 1 cup sugar. That was enough. Will try the oil and apple sause suggestion next time."
"Can't make enough of these. My six grandkids love them. I always make three at once."
"I get asked to make this all of the time. I usually make muffins with it."
"Very tasty recipe. We warmed up slices and had it for breakfast. Very good with coffee or milk."
"This recipe looks awesome, and judging from the reviews, I think I wanna try it. We usually add chocolate chips and walnuts to our batches, so I hope it turns out!!"
"This is the only recipe I ever use! And i dont tweek anything. It is awesome everytime and freezes very well. Excellent for gifts and all occasions. Love it!"
"Great recipe! The buttermilk is what caught my eye, adds a great moistness. Have made it several times, but make it into muffins. Freeze them in packs of two, great to take to work for breakfast or mid-morning snack! Hint--freeze "too ripe" bananas in their skins in a zipper freezer bag. Take out one or two for a recipe, thaw for a few seconds in the microwave, pinch off the stem end and squeeze the banana right out of the skin!!"
"Great recipe! The buttermilk is what caught my eye, adds a great moistness. Have made it several times, but make it into muffins. Freeze them in packs of two, great to take to work for breakfast or mid-morning snack! Hint--freeze "too ripe" bananas in their skins in a zipper freezer bag. Take out one or two for a recipe, thaw for a few seconds in the microwave, pinch off the stem end and squeeze the banana right out of the skin!!"
"The first time I made this for my mom and she loved it. My brother had some and loved it too. I just made some for myself and I added half a pack of banana cream pudding mix to make it even more moist and smooth. I love my revised version."
"This is a keeper recipe. All my family enjoyed it. I doubled the recipe and made two loaves, somehow missed the timer and thought I overbaked it. but the bread was still moist and delicous."
"I made this recipe without the walnuts and baked it in my doughnut pan.I drizzled glazed on the doughnuts - they were stellar!"
"Will never use another Banana bread recipe again! A family favorite!!!"
"Nice texture, really moist and really tasty!I used a little less sugar as well and it wasjust wonderful. Will make again-"
"The very best Banana bread. When I make it now I reduce the amount of sugar, and instead of all white flour I substitute 1 cup white flour with 1 cup whole wheat flour and it is even better with less calories."
"I just found this recipe online after losing it for many years! I made this in 1993 and beyond for a few years and was devastated to lose it, probably in a move. It was so popular, I sold it at work and made muffins with it, and took it to many a potluck. I nearly had it memorized, but couldn't reconstruct it. Reading it now, each ingredient comes back to me. I reduced the sugar some, I recall. Thank you for posting it!"
"I just made this recipe again and some of it stuck to the glass pan. I just read a review that said to use shortening and not the spray. I will definitely do that next time. The card players should love this surprise treat. I would give it a 4 star rating this time."
"I've made this 3 times in a week...after reading some of the other reviews, I cut oil to 1/4 c and used 1/4 applesauce. I also cut sugar back to 1 cup and never missed the 1/2 cup of sugar! Today's loaf came out delicious!"
"Very, very good, but not the best I've ever made."
"Very delicious! I have already shared with two other friends."
"I have made many, many banana bread recipes over the years. I will never make another recipe again -- this is the winner! I ran out of oil last time I made it so I put in 1/4 cup oil (instead of the 1/2) and then also added 1/4 cup applesauce...turned out perfectly. highly, highly recommend this recipe"
"This was even better than my grandmother's recipe (God rest her soul). It was very moist and I love the buttermilk addition. I used dried buttermilk since I didn't have fresh. I added the dried buttermilk to the dry ingredients and included the liquid in the eggs, banana, oil and vanilla step."
"I just discovered this recipe and agree it is the best one I have tried. I added cran-raisins & shredded coconut to my batch. I will try it with whole wheat & splenda nest time."
"This bread was good and moist but very sweet. Too much sugar in this recipe in my opinion."
"This recipe is wonderful! I have made this bread probably 7 or 8 times in the past few months. My family, visiting relatives, and myself included have given it rave reviews. Even the time I had the oven temp. too low and it turned out flat as a pancake, they still gobbled it all up!"
"LOVE THIS!! first bite I took I said, "wow this is the best Banana bread I have ever eatten!" and then I looked that the recipe and laughed because that was the name!"
"I added chocolate chips and the taste was INCREDIBLE."
"This is a really good banana bread recipe. Just a couple things that you need to know. The bake time at the top says 70 mins and in the recipe itself it says 1 hr 20 mins or until the tooth pick comes out clean. I have made this 3 times and it takes about 60 mins at the most at 325 degrees. Let the bread rest in the pan for 5-10 mins thing remove and cool on a cooling rack. The bottom tends to stick a little when using a spray so use shortening or butter to grease the pan."
"I made muffins! They're DELISH!!! Set the oven to 425 degrees and bake for 16-18 minutes. The mini-muffins took about 6-7 minutes."
"No buttermilk in the fridge so I made my own with milk and vinegar. I doubled the recipe and left out the nuts. I used a couple of silicon loaf pans and the edges of the bread were a little dark. I should have maybe knocked the temp down a little to compensate for the dark pan or checked it a little earlier for doneness. Overall though, the bread turned out very nicely. I have another 8 bananas on the brink so I'll make a couple more double batches and work out my flaws. I'll go get some buttermilk too as I would like to see how that would change the flavor. I imagine that this will be my go-to banana bread recipe in the future. thanks!"