This recipe is a number one family favorite!!! It's been handed down from generation to generation. You can get creative by adding nuts, raisins or anything else that you want to throw in the batter

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
15
Yield:
1 8x4 inch loaf
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.

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  • Combine sugar, butter, bananas, eggs, flour, baking soda, milk, salt and vanilla extract in a large mixing bowl; beat well. Pour batter into prepared pan.

  • Bake in a preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Nutrition Facts

226 calories; protein 3.1g 6% DV; carbohydrates 38.5g 12% DV; fat 7.1g 11% DV; cholesterol 41.5mg 14% DV; sodium 136.4mg 6% DV. Full Nutrition

Reviews (369)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/08/2003
I followed this recipe to the letter adding only chopped walnuts. It was wonderful. Not too dry, not too moist - like Goldilocks' porridge - "just right". I made 2 loaves at once - one in a pyrex glass loaf pan and the other was a teflon coated pan. The glass pan did a much better job. Would recommend a glass loaf pan over a teflon one. Read More
(220)

Most helpful critical review

Rating: 3 stars
05/13/2013
Average recipe 3 star's for the original still found it rather dry. I reduced the sugar to 1 cup only added 1/2 cup of milk and 1/2 cup of sour cream; and an extra banana. This makes a heavier loaf with less rise but is very moist. Read More
(9)
450 Ratings
  • 5 star values: 343
  • 4 star values: 85
  • 3 star values: 17
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
11/07/2003
I followed this recipe to the letter adding only chopped walnuts. It was wonderful. Not too dry, not too moist - like Goldilocks' porridge - "just right". I made 2 loaves at once - one in a pyrex glass loaf pan and the other was a teflon coated pan. The glass pan did a much better job. Would recommend a glass loaf pan over a teflon one. Read More
(220)
Rating: 5 stars
11/07/2003
I have been experimenting with different banana bread recipes on this site. This so far is my favorite. I made this using 5 small bananas and the flavor was excellent. My nieces and nephews devoured this in no time at all. I did add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg. I will share this recipe with my friends. Give this one a try - you will like it! Read More
(176)
Rating: 5 stars
02/23/2006
Thanks for the great recipe!!! This bread is fantastic -- and very forgiving for a "wide margins" kind of cook. I tossed all incredients together, eyeballing, used four bananas, because I had them on hand, and used sour cream, mixed it all up with a large salad fork (new home is very spare - all equipment in boxes). I had to add on about 30 minutes extra baking time (I suspect because of the extra banana) before my knife came out clean (lowered to 300 degrees after an hour), but in the end it was delicious. Next time I think I may throw in 1/2 cup chopped walnuts. ............. P.S. I used the Splenda/Sugar Baking Sweetener, rather than pure, real sugar, and my unwitting boyfriend was none the wiser. ............. P.P.S. If you make extra, you can slice the cooled banana bread and pack in individual sandwich bags, then put all in a large freezer bag and you'll have snack-ready portions for whenever you want them. Take one out of the sandwich bag, pop on a plate in the microwave for 1 minute on medium power. It thaws and heats back up to almost as good as right out of the oven. Thank you for the wonderful, classic recipe! I made it for the first time last week, and again tonight! Sooo good. Read More
(146)
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Rating: 5 stars
06/05/2008
Outstandingly moist, with a tender crumb. The flavor is superb, as well. This is the recipe I reach for again and again, a true classic. Adding a few dashes of cinnamon helps to complement the banana taste. This bread freezes perfectly for up to 3 months, if wrapped in foil, then placed in a zip-lock freezer bag. Delicious! Read More
(59)
Rating: 5 stars
11/07/2003
Awesome recipe!!! Works well with two bananas as well as three. Compliments and requests for this recipe all the time. Read More
(32)
Rating: 5 stars
04/23/2003
very nice, moist bread. i had to bake it for 1 hr 40 min until the center was set, which put a thick crust on the bread. still tasted good. Read More
(32)
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Rating: 4 stars
04/11/2003
The bread was really good but there was so much batter I could have made two loaves. Read More
(31)
Rating: 5 stars
04/11/2003
I have a convection oven and this bread cooked in about 45 minutes. very good! Read More
(27)
Rating: 4 stars
04/11/2003
Very good. I added Cinnamon and Nutmeg cause I love spice. Thank you! Read More
(24)
Rating: 3 stars
05/13/2013
Average recipe 3 star's for the original still found it rather dry. I reduced the sugar to 1 cup only added 1/2 cup of milk and 1/2 cup of sour cream; and an extra banana. This makes a heavier loaf with less rise but is very moist. Read More
(9)