Best-Ever Banana Bread Recipe

5 405 439
Best-Ever Banana Bread Recipe
Best-Ever Banana Bread Recipe photo by Taste of Home
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Best-Ever Banana Bread Recipe

Read Reviews
5 405 439
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.

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  • 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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stamper600 User ID: 5709462 282356
Reviewed Jan. 20, 2018

"Whenever I have extra bananas this is the recipe I reach for to make banana nut bread. In fact I have shared it 5 times with different friends; it's that good."

MY REVIEW
JMartinelli13 User ID: 92779 282240
Reviewed Jan. 17, 2018

"Omitted the walnuts due to allergies. Sprinkled turbinado sugar on top before baking. It disappeared fast, definitely will double the recipe next time!"

MY REVIEW
readerboehm User ID: 6544934 282080
Reviewed Jan. 14, 2018

"The best banana bread. Followed recipe except I used just over a cup of banana, and used pecans (ran out of walnuts). Then I made into 12 muffins. Baked at 325 for 35 minutes. PERFECT!"

MY REVIEW
bfmulligan User ID: 8315516 281960
Reviewed Jan. 12, 2018

"I've been making this recipe for years! I found it in a church cookbook. I'm now famous for this recipe among my family, friends and coworkers. It's so moist, unlike most banana bread recipes. Yes, it comes out dark. It has sort of chewy crust that everyone loves. I can't say enough about this recipe. It's absolutely the best!!"

MY REVIEW
Julie User ID: 9396454 281686
Reviewed Jan. 7, 2018

"This recipe is fast, easy and delicious! I also used less sugar and oil than specified along with extra banana and milk. I also used half brown sugar instead of all white and I added some cinnamon and allspice. I LOVE the idea of putting some of the nuts on top before baking (I'll be sure to do that next time). Also, I made 12 muffins and that baking time was about 35-40 min. YUMMY!!"

MY REVIEW
Doree User ID: 5508660 281684
Reviewed Jan. 7, 2018

"I gave this recipe three stars as 1) canola oil is so unhealthy. I used organic coconut oil instead, plus about a tablespoon of butter. 2) I used 1/2 cup of sugar and used 3 large overripe bananas instead of two (I didn't measure but it was probably more than the 1 cup of bananas called for in the recipe). In addition, because of the extra banana, I was able to cut the eggs down to one but I did use a large egg.

I added 1/2 cup raisins and 1/2 cup chocolate chips, as my family likes that, but they aren't necessary as I tasted the mixture before baking and it was plenty sweet. I wasn't sure about baking it at 325 degrees...so halfway through I upped it to 350 degrees. I don't think it made any difference...but I do have a convection oven."

MY REVIEW
Kim User ID: 8967709 280290
Reviewed Dec. 31, 2017

"My grandson (he’s 5) and I LOVE this recipe. He loves that we have a DRY bowl AND a WET bowl. Sometimes when our bananas aren’t “rotten” enough, we will pick up some organic banana baby food. Works great! He calls it our Banana Buck bread. We like pecans as our “Bucks” instead of walnuts."

MY REVIEW
Deloise User ID: 9377044 279908
Reviewed Dec. 25, 2017

"This is by far the worse recipe I have used for banana bread.it calls for way too much oil,I bake dog treats for a living and they smell better than this bread."

MY REVIEW
Stefanie User ID: 9192343 278847
Reviewed Dec. 7, 2017

"I really wanted some banana bread, but did not have a "Go to" recipe. I trust Taste of Home so I came here to look for one. This one rocks! easy recipe with basic ingredients. Turned out great. It's a keeper!"

MY REVIEW
dylan's mama User ID: 4441033 247286
Reviewed Nov. 10, 2017

"Perfect banana bread, just as written. However, due to health reasons I have successfully substituted coconut milk for the buttermilk, reduced the sugar to 1cup and reduced the oil to 1/4 cup by adding an extra banana. And just for personal taste and to look pretty, I like to sprinkle the walnuts (mixed with a bit of sugar) on the top of the bread just prior to baking."

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