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Angie's To-Die-For Banana Bread

Rated as 4.76 out of 5 Stars

"A not too sweet, super-moist, deep golden brown, dense banana bread with a crispy sugary crust right out of the oven. It is enjoyed at our home hot with butter, and eaten like cake with a fork. The kids don't let it make it to Day 2, so if you love it like we do, get it while it's hot! You'll never make another banana bread recipe again!"
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1 h 5 m servings 311
Original recipe yields 20 servings (2 9x5-inch loaves)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. In a bowl, whisk together the flour, baking soda, and salt.
  2. In a separate large bowl, beat the butter, vegetable shortening, white sugar, and brown sugar together with an electric mixer on Low until thoroughly mixed; beat in the bananas, eggs, buttermilk, sour cream, and vanilla extract until well combined. Mix half of the flour mixture into the banana mixture; beat until combined; beat in remaining flour mixture. Mix on Medium speed for 1 minute. Pour the batter into the prepared loaf pans.
  3. Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, 50 minutes to 1 hour. Allow to cool for 15 minutes; serve warm.


  • Cook's Note
  • If you don't have buttermilk, substitute 1 teaspoon of white vinegar added to 1 cup milk; let stand 10 minutes.

Nutrition Facts

Per Serving: 311 calories; 12.3 46.6 4.4 52 306 Full nutrition

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Read all reviews 51
  1. 55 Ratings

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Most helpful positive review

Awesome banana bread, and yes this recipe is "To-Die-For"! I know that may seem a bit overly dramatic, but this stuff is really good. I've made a lot of banana breads on this site and this is on...

Most helpful critical review

Recipe was fun making. Took 45 minutes to prepare, 1 hour to bake. Bread is not too sweet, especially since I had to use 1 cup Apriva to 1 cup of white sugar. Busy adding all ingredients and did...

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Least positive

Awesome banana bread, and yes this recipe is "To-Die-For"! I know that may seem a bit overly dramatic, but this stuff is really good. I've made a lot of banana breads on this site and this is on...

To die for......yes, ma'am! I made this today with my older boy only substituting whole wheat white flour for the regular flour and cutting the white sugar back to a scant 1/2 cup. I made 12 lar...

Sherrie have you ever heard the saying " if you can't say something nice don't say anything at all" you may want to consider this as many of us here appreciate any and all advise from other her...

Wow...thanks so much for this. And, BTW, my daughter is a very new cook and really appreciated the review explaining to add separated dry ingredients to wet and mix just till moistened. It is ...

Thanks for the reviews everyone. Im glad most everyone loves it like we do. As far as the way I wrote the instructions about mixing was simply to help those who dont bake often. Im making 2 l...

I just got this bread out of the oven and had to try it right away. It's almost too hot to eat but it's absolutely delicious. It's very light, moist and has a wonderful banana flavor. I follo...

I was a little nervous about being the first to make muffins with this recipe, but I don't have a loaf pan, so I did! 18 minutes in a pan prepped with cooking spray was perfect. I sprinkled them...

Yes, it is a great recipe. Thank you! I also added some cinamon and nutmeg. I used 3/4 cup buttermilk and 1/4 cup rum and it was so delicious my husband said he fell in love all over again! ...

Very moist banana bread. I had a little buttermilk and 4 bananas to use up and this recipe was perfect. For nut lovers - you can easily add nuts without changing anything else. When I make th...