Best Ever Banana Bread
This is my best ever banana bread recipe. It really is the best I have ever tasted! It's very moist and it freezes well. I also bake this in 3 small loaf pans however you may need to shorten the baking time.
This is my best ever banana bread recipe. It really is the best I have ever tasted! It's very moist and it freezes well. I also bake this in 3 small loaf pans however you may need to shorten the baking time.
Okay, I've made lots of Banana Bread. This may satisy the palate of one who is used to eating out and eating processed foods, but if you are a down-to-earth, cook-everything-from-scratch kind of person, this recipe is not for you. Too sweet, crisp sides (due to the high level of sugar), and not a real banana flavor. It didn't peak and crest, but remained kind of flat (I'm guessing from the lower heating 325 for 1 and 1/2 hour instead of the standard 350 for 1 hour). It has taught me a lesson though . . .to stick with what works!Read More
Seriously.. stop writing reviews of 'best ever' when you changed the entire recipe!!!!!
Thanks, Rose, for a wonderful recipe. I have made this bread several times and it is definitely a favorite. For a simple topping, mix together 2 TBLS. each finely chopped nuts and granulated sugar with 1/2 tsp. cinnamon and a generous dash of nutmeg. Sprinkle on batter before baking and press lightly with the back of a spoon. This topping gives the bread a sweet crunch ~ delicious!! Thanks, again, for sharing!!!!!!!
This is definitely THE BEST banana bread I've ever come across- but I swear I've made it even better. Try this- Take 4 oz. of room temp cream cheese, beat it together with 3T milk until smooth. Add 1 cup of powdered sugar and 1/2 t. vanilla and mix until incorporated. Drizzle this over your banana bread when it's done, take a bite and you will swear you've died and gone to heaven.
This banana bread lives up to its name as "best banana bread". It freezes perfectly and tasted just as good a week later as when I had just baked it. When I greased the loaf pan, I dusted the pan with sugar. This gave it a crunchy crust with a moist interior. Try this recipe! You won't be disappointed!
Wow! The title of the recipe couldn't be more fitting! This stuff is the best. I love banana bread and this one was very moist and oh so good. I used 3 overly ripe bananas that I mashed up so it was a little over 1 cup. I used 1 cup of white sugar and 1/2 cup of brown. I added 1 tsp. of vanilla and 1/2 tsp. of cinnamon. I left out the nuts, but next time I might add in some walnuts. I sprayed my glass pan with Pam for baking (a life saver) and baked it at 350 for a little over an hour. It smelled incredible and tasted even better - great recipe!
Okay, I've made lots of Banana Bread. This may satisy the palate of one who is used to eating out and eating processed foods, but if you are a down-to-earth, cook-everything-from-scratch kind of person, this recipe is not for you. Too sweet, crisp sides (due to the high level of sugar), and not a real banana flavor. It didn't peak and crest, but remained kind of flat (I'm guessing from the lower heating 325 for 1 and 1/2 hour instead of the standard 350 for 1 hour). It has taught me a lesson though . . .to stick with what works!
This is an exccellent banana bread recipe. Most recipes I've tried turn out being dry or rather "blah". I gave this recipe 5 stars (despite some substitutions I made) because of the moistness and great flavor. I used vanilla yogurt rather than butt4rmilk, 1/2 cup white sugar and 1/2 cup brown sugar, an extra 1/2 cup of mashed banana (I had 4 banans that were beginning to look like a scienc project), an extra 1/4 of flour, and a heaping 1 tsp of cinnamon. I'm not telling my mom, but this recipe is better than hers. I will definitely be making banana bread more often now!!
This is a great recipe! To make it even better use brown sugar instead of white sugar, whipping cream instead of buttermilk and a bit of vanilla. Perfect!
I'm 11 years old and this is the first time I have ever made any food like this and it turned out perfect.
My kids are just getting over some tummy trouble and I wanted to make them a special treat. I did alter this quite a bit because it's such a good base for banana bread. I used whole wheat flour instead of all purpose and added about half a can of pumpkin and some spices...cinnamon, nutmeg and allspice. I also added a big spoonful of sour cream and decreased the sugar to about 3/4 of a cup. I added a splash of vanilla extract to the egg mixture. I baked these in miniature muffin tins and got about 48 mini banana muffins. You wouldn't believe how moist these came out. My kiddos would definitely prefer this over a "loaf". Thanks so much Rose.
Best recipe I have tried. I prefer the mini loafs and they only take 45 - 50 mins.
My husband took one bite of this banana bread and said, "This is the one, don't ever try another recipe." That was encouraging! When I took my first bite, it brought back the memories of my mom's recipe, which I have been trying to find for years! Living in China and not having access to buttermilk, I remembered that my mom would put vinegar into milk for her recipe and wondered if THAT could be the buttermilk. What WOULD we do without the internet??? YES! For THIS recipe, add 1 teaspoon of vinegar to 1/3 cup of milk and let it stand for 5 minutes. Voila! The buttermilk! (For 1 cup of buttermilk, add 1 Tablespoon vinegar to a cup and fill to the top with milk and let stand for 5 minutes.) Thank you SO much for this wonderful recipe! It is a huge hit and disappears almost as fast as I can bake it!
The name says it all. This is literally the best banana bread I have ever had. I was kind of discouraged by all the people who have reviewed this since it seems like almost everyone drastically changed the recipe. I made this bread exactly how the recipe says to and it is perfect. I also tried it with chocolate chips and it was amazing!
Excellent!!! Easy and soooo delicious! "The best Banana Bread I have ever made" was what my husband said after eating almost half the loaf! Definitely will be making again.
Wow this was good! I've tried multiple banana breads from this site and they all lacked 'something'. THIS one worked. Trying to make it healthier I replaced the 1/3 cup buttermilk with vanilla yogurt, the 1/2 cup vegetable oil was replaced with applesauce, I didn't measure the bananas I just used 3.5 (the other .5 went in my belly), and I reduced the sugar to 1.25 cups, oh and I used 1/2 whole wheat flour and 1/2 regular flour and upped the pecans to 1 cups. Ok wow...guess I changed this recipe a TON lol. It's very moist and you can NOT tell these are a tad healthier. nom nom nom________________Just for the halibut I made this recipe again using the above changes AND as written and then I had 4 people blind taste test. ALL of them picked the healthier version as the better tasting one (including myself)....no kidding. I was shocked :) Another update: I used the recipe (subbing the yogurt and applesauce) and instead of bananas I used shredded zucchini. IT WORKS for zucchini bread too. I tossed in about a cup of chocolate chips (I do that sometimes with the banana too) and the zucchini bread was fabulous!
I have made this recipe several times and finally took the time to give it 5 stars. Last night I doubled it and made one loaf and 12 muffins. The muffins took about 30 minutes to cook. This IS the Best Banana bread. As with all, the riper the bananas, the better the flavor. The ones I used last night were black-skinned, and I think it came out the best yet. Thanks so much for sharing.
This is definately the best banana bread I have ever had. It is moist! I don't use butter milk, because I never have it on hand, regular milk works just fine. I also like to make a little more healthy by using 1/2 whole wheat flour and half white flour. I almost always just add 3 bananas- it is more than 1 cup- but is really yummy. Also I only use 1 cup of sugar. This time I used brown sugar- if you use the brown, be sure to mix it in with the bananas. If you try to mix it with the flour the sugar stays clumpy- I know because I tried that the first time! I have made this banana bread many times and it always comes out good, even with all of my tweaking of the recipe.
I am saying this is an excellent banana bread even tho I had to make one change - too sweet, but again that is a matter of taste (and health). Perfectly moist and no problem making it less sweet. I would not change anything else and staill rate a recipe because it isn 't fair to the contributor or others. Thanks for adding something else that is great to my recipe files. Did I say that it is probably the easiest banana bread - well it is!!!!!!
This is the only recipe my mother and I use. It is simply the best and even better if you let the bananas get very very ripe.
Shut the door good!!! Added applesauce no oil or butter. Added cinnamon, nutmeg and good slug of vanilla extract. Moist, delicious and GONE in one day....and I made two loaves! Added pecans to one loaf...didn't get to try it because it was gone so fast! I'm throwing my other BB recipes out...this one nails it! Also added 3/4 cup brown suar replacing 1/2 the white sugar.
OMG this IS one of the very BEST banana nut bread I have ever made..lite,moist and just plain DELISH..thank you I have found a new favorite to replace my old one
I have been making this for years. I still have the original recipe I clipped from Bon Appetit magazine 25+ years ago. There are a few slight differences from the original recipe which calls for 2 bananas, 1/4 cup plus one tablespoon buttermilk, 1 cup chopped walnuts and 1 teaspoon vanilla. This is indeed the best banana bread recipe ever. I have shared it with many people. No need to look further.
This is awesome banana bread. I make a double batch and bake it in a 9 x 13 pan. After it's out of the pan, I cut it in half and freeze half of it. If I didn't, we'd eat the whole thing in about 2 days and there's only 3 of us!
Absolutely delicious and EASY to make. I swapped out 1/4 cup of the sugar for brown sugar. I made 4 mini loaves (I think the small loaves cook better), and I coated the greased loaf pans with sugar for an extra sweet crunch on the outside.
I have been looking for a recipe that makes moist banana bread for over 6months and THIS IS IT. Wonderful, the kids want more.
This recipe is great the way it is, especially if you like sweet banana bread. I wanted to use less sugar so I cut it down to 3/4 cup and it's still plenty sweet. I usually don't have buttermilk on hand, so I just add about 1/2 tsp of vinegar to regular milk which is a substitute for the buttermilk. I am a 'nut' person and used 1-2 cups of walnuts-I don't even chop them, the more the better. So good, moist and flavorful. Keeps well too.
This is really good. I found it a little more firm and dry than I like, but it was perfect for heating a slice in the microwave and slathering it with butter. I added 1 tsp. vanilla and topped it with a streusel topping: 1/4 cup cold butter, 1/4 cup brown sugar, 1/2 cup flour, and 1 tsp. cinnamon.
Suggestion: Add thin slices of banana to the top before baking for extra caramelised banana flavor and a great look! Wonderfully light textured, flavourful and lightly moist. I put in a teaspoon of baking powder plus 1/2 tsp of baking soda as I didn't want to taste any soda. I added 1 1/2 tsp of cinnamon powder and half a cup of chopped walnuts. I used half cup of raw sugar + 1 tbs brown sugar and semi-melted butter.
Good and easy to put together. I have made this so many times. As my banana's become too ripe, I peel them and put them in zip lock baggie in freezer to use for this recipe.
This is wonderful!! My 9 year old daughter made muffins and the only thing we changed was add a tsp of vanilla because I like it. It is now the only Banana Brad recipe that I will use!!
Nothing compares to this banana bread! It's so moist and the kids love it. I added some cinnamin chips into the batter and it was good that way too!
I've been made a lot of banana bread. This is the best recipe ever.
I bake for some of the most finicky folk on the planet, one of whom turns up her nose if a baked good contains cinnamon or "too much" vanilla! Another won't eat anything that is "too sweet." Two will not eat nuts. (I know... but they're a pretty good bunch otherwise!)This bread is so moist and flavorful that ALL of them were impressed and have requested it! Once I did not have buttermilk so I used fat-free vanilla yoghurt ( 1 to 1 substitution) and that tasted great too. When I make it for my house I use the pecans and add 1Tbs Penzey's "cake spice" which gives a warmer flavor. In short, this IS the best banana bread recipe I've ever come across in its origional form and with minor alterations made for necessity or personal preference.
Yes, it is the best ever banana bread. I had a ton of overripe bananas so I decided to test this recipe against Banana Banana Bread on this site. This was hands down the winner. Lighter, easier to slice, prettier, sweeter and more balanced. Plus, I love that it uses oil and the other recipe was a bit overwhelmed by the butter. My only modification was to leave out the pecans to compare the two more fairly.
A definite 5 stars! The title "Best Ever Banana Bread, fits this recipe to a "T". It is moist and delicious! I had a little over a cup of ripe bananas that I mashed up. I also added a 1/2 cup of chopped pecans to the batter and mixed everything. I sprayed my 9x5 glass pan with Pam, poured the batter in and baked it at 350 for an hour and 5 minutes. The aroma smelled just incredible -filling up my house with a wonderful "banana-y" scent! The bread rose up nicely and produced a nice even brown color. It is moist, flavorful and delicious! The buttermilk and oil obviously contributes to the moistness of the bread. Not only is this filled with great flavor but it's nicely dense on the inside. The "banana" taste is pronounced in the bread and is not overly sweet! I also like the crunch of the pecans, which is a nice change from the usual walnuts in banana bread.
I'm not a huge sugar fan, so I find using about 1/2 to 3/4 of the sugar, and adding a little extra banana makes the bread a little more moist, and no one ever guesses it's missing any sugar. Also, I never have buttermilk, so I use skim milk, take out a tablespoon and add a tablespoon of white vinegar and let it sit for a few minutes. Works great.
WOWZERS!! This was AMAZING! I made it in muffin form (made 17, baked for 26 minutes) and topped with the cream cheese glaze suggested by another reviewer (4oz cream cheese, 3Tbs of milk, 1c confectioners sugar and 1/2tsp vanilla--top when muffins are still hot) that really took it over the top! Now I did tweak a bit (I know, I know) but had to take out all of the oil. I replaced with 1/2c applesauce, 1tbs of oil and upped the buttermilk to 1/2c. I also used a scant 1c white sugar and a scant 1/2c brown sugar, then added 1Tsp vanilla and 1Tsp cinnamon--also suggested by other reviewers. These are seriously the best banana anything I have ever had....num num num!!
Awesome. I add chocolate chips to this and it's great.
I made this to bring along on our "Girls Weekend in the Wisconsin Dells". Well we (the three of us) pretty much ate the entire loaf Saturday morning. I took the suggestion of another reviewer & sprinkled the pan w\ sugar (& cinnamon too). The crust was a bit moist, but as it sat out it hardened up (which we all liked), the inside was incredibly moist. Thanks Rose.
Fantastic!!!!!!!!!!!! This is officially my go to banana bread recipe! I didn't have buttermilk so I created my own buttermilk. I mixed the 2% milk I had in the fridge and mixed it with a bit of white vinegar and let it sit for 5 minutes to create my own buttermilk. I was worried about using low fat milk to create the buttermilk, but it turned out very tasty:)
this bread is soooo good! the house smelled divine while it was baking.. thank you for this recipe! i used plain yogurt and 1/2 cup brown sugar 1 cup white sugar. added cinnamon as I do to all my banana breads
Definitely 5-star recipe and will stand alone without any changes!! What can I say? PERFECT! Thanks Rose!!!!!
This is one of my favorite Banana Bread recipes. I like others that use sour cream or plain yogurt, but I don't always have that on hand, so I always pull this out of my recipe book when I've got over ripe bananas in my fruit bowl. I now substitute the whole amount of oil with 1/2 cup applesauce, and reduce the amount of sugar to 1 cup. It's not as fluffy as it would be with the oil, but it tastes SOOOOOO good and makes me feel better about eating 2 slices at a time knowing I reduced the fat/sugar considerably. :) Thanks for a great recipe!
DELICIOUS! I used 1 1/2 bananas and only 1 c of sugar but followed the directions otherwise. It only took about 1 hr and 10 mins to be done.
Truly the Best Ever Banana Bread! I doubled the amount of mashed bananas becuase I had ripened bananas that needed to be used. I also sprinkled sugar and cinnamon over top of the batter before baking...this made sort of a crunchy cinnamon topping when it was done. Took the bread to a party and served it with homemade honey butter (real butter mixed with honey - whipped until smooth). The combination of the bread and the honey butter was a huge hit! It was one of the first things to disappear. Yummy! Definitely a keeper.
Absolutely the BEST banana bread I have ever made! I've tried several different banana loaf recipes over the years, but this one beats them all. This bread is moist and fluffy - not heavy and dry like so many others I have made. I wouldn't change a thing in this recipe, as it simply delicious and perfect as is. This is the recipe I am going to use for all my banana loaves from now on.
Super moist & delicious!! Easy too!
Thanks! Very easy to make. My husband totally loved it! He wouldn't even let me give a loaf to our neighbors - he wanted to keep it all.
Great recipe and you can mix it up a bit. I make muffins and use some form of applesauce or baby food instead of the vegetable oil. I also added a lil' bit of shredded coconut and added way less sugar and it was fine. I reduced sugar to almost 1/2 because the applesauce and bananas are sweet. I also added some yogurt I had on hand to subsittute buttermilk I did not have as recommended by another reviewer. I made double batches and did not add nuts. Also, added some cinnamon and pumkin spice. It was yummy and the texture is nice to. Not to moist and not to dry. Great muffins. Thank you.
great recipe. I needed to use some leftover buttermilk and this was perfect. I only used a cup of sugar and added some cinnamon. Yummy!
This bread came out wonderfully moist and heavy. I followed the recipe exactly and have now made it twice. The second time I think I undercooked it (my oven may be slightly cool) and the middle fell a bit overnight. It was still yummy. Thanks for this recipe. It will become my standard banana bread recipe from now on.
I love this recipe and it is now my go-to for banana bread! Try it, you won't be disappointed.
This was indeed delicious. Almost identical to my grandma's recipe. Mine cooked for 1 hr. 10 min. It's pretty much perfect.
Since finding this recipe I have made this bread at least 25 times. I love it. The key for me was cooking it at 350 and not 325. I read in another review to substitute brown sugar for part of the white sugar and it adds great flavor. Also, I used vanilla yogurt instead of buttermilk, and reduced the oil to 1/4 cup. Turns out perfect everytime.
This was okay. The crust gets super brown and overflows during baking. So be sure to place a pan underneath to catch drips. One thing we didn't like was it was wayyyyy tooo sweet. I think I will stick with Janet's Rich Banana Bread from this site. Thanks tho
I wanted a slightly bigger loaf so I used 2 cups of flour but only 1 1/4 cups sugar. I added about 1/4 cup sour cream, 1/2 teaspoon baking powder, one teaspoon each of cinnamon and vanilla. I tried this recipe because it used vegetable oil. My standard banana bread recipe uses butter and I needed mine for something else. Used walnuts instead of pecans.
We are buying extra bananas that will "accidentally" not get eaten so we can make this recipe! It is so wonderful! We have to put chocolate chips in ours though. Thank you for a wonderful recipe!
This really is fabulous! I did as others recommended and added 1 teaspoon of vanilla and 1 teaspoon of cinnamon. Also used a mixture of white and brown sugar (about 1/4 cup less than called for). Outrageous! Also, we're not big nut fans, so I used raisins. This is a really moist, tender, and delicious bread/cake.
This truly is THE best ever banana bread, in my opinion. I have tried a ton of recipes over the years, but now that I have found this one, I will never use anything else! I did make a couple of changes. I used half whole wheat flour and replaced the 1 1/2 cups of white flour with 1 cup of brown sugar (they are still plenty sweet!). I also use "sour milk" (add a splash of vinegar in your 1/3 cup measuring cup, then add milk to the top) instead of buttermilk. Lastly, we prefer muffins over loaves, and this recipe yields 12 "regular-sized" muffins AND 12 mini muffins. Delicious!
Delicious! I cut the sugar to 1 cup brown sugar (and even then it was sweet! Next time I will do 3/4 cup) added 1 tsp vanilla and 1 tsp cinnamon. Didn't have pecans, so didn't use it, but next time I will add walnuts because I like walnuts in my banana bread. I mashed 3 very ripe (on the verge of rotten! haha!) and because I couldn't find my loaf pan, I made 12 muffins and baked for 30 minutes. perfect and delicious and will make again!
I have tried many banana bread recipes but I have to say that my mouth literally fell open when I saw how beautiful this banana bread came out of the oven and when I tasted the first slice...wow!! I baked the banana bread exactly for 1 hour and 20 minutes; no need to check it and have to bake it a little longer like some recipes. I didn't have quite 1 cup mashed bananas (I only had 2 very ripe ones) but the taste was still great!! I also only used 1 cup white sugar and 1/2 cup packed brown sugar and that is because I love the taste of brown sugar. Oh, and I did put in 1/2 cup chopped walnuts; delicious!! I would love to give this recipe 10 stars if I could!!
I'm glad I waited before I reviewed this. Right out of the oven and this just tastes pretty plain, but the next day!! WOW! What a difference and soooooo yummy! I did make a few simple changes. Used cinnamon applesauce in place of the vegetable oil. Added 1 tsp vanilla, a 1/4 tsp cinnamon and walnuts instead of pecans. Oh, I also took other reviewers advice and used 1/2 cup brown sugar and 1/2 cup white sugar and even with just one cup it was still plenty sweet! I would NOT use 1 1/2. I've made banana bread often for my co-workers and one made the comment, "This is the best banana bread you've ever made. So moist and tastey!" I think I'll keep this one since it was much simplier than my previous recipe and taste so much yummier the next day!
Used 1 c. white sugar and 1/2 c. brown sugar. Added vanilla, cinnamon, and nutmeg - about 1 tsp each..maybe a little extra cinnamon. 3 very ripe bananas.
This was SO nummy! By far the best banana bread I've ever had! I followed recipe exactly except I did not have any buttermilk so I used 1/3 cup of 1% milk and added 1 tablespoon of vinegar. I did this first while I prepared the rest of the ingredients until my milk started to curd. I did add the pecans as well. Thanks for the recipe!!! This was also super easy to make!
Good, but I thought it was waaaaay too sweet. I probably won't make it again, but if I do I will use half the amount of sugar.
My husband and family LOVE this banana nut bread! Thanks for sharing!
Oh my!!!! It truly is amazing! I had 6 bananas to use so I doubled the recipe. I used 1/2 oil and 1/2 applesauce to cut the fat. I also used 1/2 white and 1/2 brown sugar. It made 2 loaves - 1 regular and 1 bread-style loaf Had 4 bananas - chngd svg size to 18; 3/4 oil (1/4 apple sauce, 1/4 coconut oil, 1/4 oil) - fitted perfectly into large loaf pan
Excellent recipe. I did make a couple of changes that don't alter the base recipe too much. I used melted butter instead of the oil, reduced the buttermilk to 1/4 cup and replaced 1/2 cup of the white sugar with brown sugar. I also added 1/2tsp of cinnamon to the flour. It was a nice rich, brown, sturdy loaf and was very moist. I had a similar recipe at one time and lost it so I am glad to have found this one to replace it. I can now throw out the other recipes that I've been trying out (and have been disappointed by) and will use this one from now on! Thanks, Rose; great recipe!
really good, really moist, great texture. my only gripe is that it's WAY too sweet. Next time I'll cut the sugar back to 1 cup (probably less).
Loved this! Added 1 tsp of cinnamon and 1 cup of chocolate chips to the batter. Definite keeper.
I just made this version of banana bread since I had buttermilk to use up and it turned out delicious. I doubled the recipe and it made 4 mini loaves and 1 regular loaf. I only used 2 cups of sugar and it was perfect. 3 cups would have made it way too sweet. Make sure you use really ripe bananas because they have a much higher sugar content. I've never added vanilla to banana bread and think it might throw off the strong banana flavor.
This really is the best banana bread I've made. It's extremely moist! I baked it in muffin pans for about 30 minutes or so and toasted the nuts while the oven preheated. Will not use another banana bread recipe!!!
This really is a great tasting banana bread. I substitute the buttermilk with coconut milk (not canned) and add 1/2 tsp. of almond extract to make it lactose-free for my husband and it tastes just as good.
Here's the biggest problem with this recipe ... IT'S TOO GOOD!
I added some choc. chips. I was very pleased!
Very, very good! For 6 small loaves (6"x3") I doubled the recipe using half cup oil/half cup unsweeted applesauce, 4 med sized brown bananas, 2 tsp. vanilla, and 2/3 c. sour cream instead of buttermilk mixed with the eggs. Used only 1 c. white and 1 c. granulated brown sugar instead of 3 c. white. As suggested by another reviewer, I added the topping of sugar, nuts, cinnamon and nutmeg* prior to baking loaves on a cookie sheet at 325 for 45 minutes. They came out PERFECT!! Store in loose fitting bags, place a saltine cracker or two in each bag to keep bread from getting too moist. *for topping: 3 Tbsp sugar, 5 Tbsp finely chopped nuts, 1 tsp cinnamon, 2 generous dashes of nutmeg
Easy peasey recipe. Can't go wrong to get a great loaf of banana bread.
This is a great & fool proof recipe. Thought the amount of sugar would make it too sweet so I tweaked it a bit by using only 1 cup of brown sugar instead of white, added 1/2 cup of milled flax seeds & a dash of cinnamon powder...perfect!
I know I'm in the minority here but I couldn't get through an entire slice of this. While making it, I triple checked the recipe because a cup and a half of sugar seemed like way too much. And it is. This is sickeningly sweet with only a subtle banana flavor. The sugary crust you end up with is way over the top and not something I've ever seen on banana bread.
This is the best banana bread I've ever made. I made a few minor changes: I used 4 bananas instead of 3, added 1 tsp vanilla, added 1 tsp cinnamon and subbed 1/2c of the white sugar for 1/2c brown sugar. It is amazing. My husband and 2 year old both ate 3 pieces for breakfast. Thanks for the great recipe!
I always thought I had a "Banana Bread curse" on me, every recipe that I've ever tried never turned out well until this one. I think the secret is in the lower temperature and longer baking time. The bread came out a nice golden brown color and really moist. I made one change to the recipe. Buttermilk is too expensive to keep on hand, so I substituted a 1/3 cup of sour cream instead. Perfect!
Very moist bread! I did cut back on the sugar by 1/2 cup and it was still sweet enough. Sprinkled in a dash of cinnamon and nutmeg to add additional flavor. I used chopped walnuts in place of pecans sprinkled on top. Finally I did use 3 mini loaf pans, baked 42 minutes at 325. Will make again!
I made 2 batches... Both with very ripe bananas...in one, I added 1 1/2 teaspoons cinnamon with the dry ingredients, only used 1 cup sugar, and I folded in about a cup of mini chocolate chips, and baked to perfection in a 9x13 cake pan for about 45 minutes... The one I made exactly as written, after 45 minutes in the bread pan, the outside was getting very golden brown, so I had to tent it with foil to keep from burning, then cooked entire time. It turned out great, but next time I will probably tent it for the first 45 minutes. :D Thank you for posting.. The taste and texture is perfect :D
Everyone who has tried this banana bread says it is the best they have ever had. I never have buttermilk so I make my own by souring the milk - adding vinegar, lemon juice or cream of tartar and letting it sit for about 15 minutes. The ratio is 3 tsp of acid to 1 cup of milk, or for this recipe, 2 tsp for 2/3 cup milk.
WOW!! It`s a delight to your mounth. Loved the texture and moist. Very flavory but not to thick flavor on the banana. I used a bit less than 1 2/3 cups of sugar becuase the bananas were quiet sweet. At work EVERYONE LOVED IT & WANTED MOREEEE!!!
I absolutely recommend this recipe to anyone who is looking to make a phenominal banana bread! I tweaked the recipe a bit by I adding 1/4 tsp vanilla and 1/2 tsp cinnamon, and this recipe came out better than I had dreamed. My family even requested it to be the Thanksgiving dessert instead of pecan pie, which speaks volumes! If you love nuts, add 1/2-3/4 c. chopped walnuts, which is my plan for when I make it later this week. It will make the absolute amazing and perfect banana bread. A definite keeper!!!
I made a lot of my own alterations so I'm not even sure this counts, but it came out delicious and the buttermilk idea was a really good one for making the bread supermoist. Here are the substitutions I made, mostly to reduce the calories -- plain non-fat yogurt instead of buttermilk (works in pretty much all recipes calling for buttermilk, as far as I can tell), used half all purpose flour and half whole wheat flour, only used 1/4 c. or less of oil and about 1/3 c. of cinnamon applesauce, only used 3/4 cup of sugar in total (1/2 c. brown, 1/4 c. white -- it was still plenty sweet, probably in part because of all that cinnamon applesauce), and added about 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. ginger, and 1/8 tsp. ground cloves to the flour before mixing the dry ingredients with the wet (the spices are just personal preference -- they give it a sort of spicy pumpkin pie flare). I was in love with a different banana bread recipe from this website, but this one is at least as good even after making all the substitutions to make it healthier. A very forgiving and tasty recipe! I recently froze an extra loaf and thawed it a week later. It tastes even better than the loaf I ate immediately. This bread definitely freezes well.
I have to agree with all of the other reviews on this one, WON-DER-FUL. I added a tsp of cinnamon and a tsp of butter flavoring.
I have to admit, part of the problem with my attempt at this bread is I added to many nuts. However, even with my error in judgment I wont error twice & make this bread again. This is why baking/cooking is an art. Some people like it & some people dont. Myself & my family did not like this bread.
I feel like I did something very wrong with this recipe. The only change I did was put in a little more banana and put a full two cups of flour. After the two hours it looked done but soon the top craved in and it taste like it was not cooked enough. I may one day try this again but not any time soon. With all the great reviews I feel it must have been on my part that this didn't turn out.
Agreed, absolutely the best there is. I didn't have buttermilk, so used equal amount half and half with a teaspoon of vanilla. I'm sure it didn't change the flavor or consistency at all. This is now my go-to recipe!
Delish! I picked this recipe because I had leftover buttermilk to use. Will definately use this recipe again. Moist, soft, flavorful. Great!
This is simply delicious. I followed the recommendation of another reviewer and sprinkled the tops with cinnamon & sugar. DELICIOUS. I split it into 4 tiny loaf pans and baked for 40 minutes. For two of them I added a handful of semi-sweet chips. My husband said this is the best banana bread he's ever had and I have to agree.
This seriously was the best banana bread I've had yet....and I DIDN'T CHANGE A SINGLE THING ABOUT THE INGREDIENTS like so many reviewers on here have!!! What sets this banana bread apart for me is the chewy, crunchy crust that forms on the loaf as it bakes! Try it & you'll know what I'm talking about! (And with no substitutions or additions!)
This is probably the best banana bread I have made. My father made this exact recipe years ago and we all loved it. It will hard to find one to beat this!
This really is the best banana bread I've ever made! I used dark chocolate chips instead of pecans, and added a teaspoon of vanilla. I did my usual substitutions (ground flax for eggs, applesauce for oil.) I used organic "white whole wheat" flour, and 3 bananas. Very moist, and the banana/chocolate combo is sooooo good!
Great recipe just as is! Thanks for sharing,
I made this today & it is AWESOME!!!!! I took other's suggestion & added some cinnamon to this along with nutmeg. BEST!!!! a keeper!