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Angie's To-Die-For Banana Bread
February 26, 2011

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 large-ish muffins for us as snacks and three "gift" loaves for friends (random acts of kindness!). This banana bread is one of the best we've ever had. Really, REALLY to die for! I hate to make it lighter because it's really freaking yummy but next time, I might cut the butter and oil back by half and add more mashed banana. NOTE: To prevent a tough banana bread, I always wisk together all my dry ingredients (including sugar) and all my wet ingredients and then fold the dry into the wet until just moistened making sure not to overmix. You get perfect quick bread/muffins every time. EDITED: I've now made this recipe twice and not only does my family love it, but so do the six people we've made gift loaves for. Thanks!

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