Rating: 4.5 stars
127 Ratings
  • 5 star values: 85
  • 4 star values: 29
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 2

This is the best banana bread I've ever made and was an instant hit with my family. The secret is using very, very ripe (almost black!) bananas and cake flour.

Recipe Summary

cook:
35 mins
additional:
10 mins
total:
1 hr
prep:
15 mins
Servings:
12
Yield:
1 - 10 inch tupe pan
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Ingredients

12
Original recipe yields 12 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 a 10 inch tube cake pan.

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  • In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Mix in mashed bananas, sour cream and buttermilk. Combine the cake flour, salt, baking soda and baking powder. Stir flour mixture into sugar/banana mixture. Fold in the chocolate chips. Pour batter into prepared pan.

  • Bake in preheated oven for 35 to 45 minutes, or until golden brown and top springs back when touched. Remove from oven and let cool for 15 minutes before removing from pan. Cool completely before slicing.

Nutrition Facts

436 calories; protein 5.8g; carbohydrates 69.5g; fat 16.3g; cholesterol 54.4mg; sodium 331.4mg. Full Nutrition
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