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Angie's To-Die-For Banana Bread
March 31, 2011

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 not add cinnamon or nutmeg, which I usually do. No buttermilk in house so mixed my own using 2 cups whole milk to which I added 1/2 TBSP of white vinegar. Used 1 cup in recipe, storing remaining cup in frig in covered container. Bread is golden brown, but texture was not dense. Next time, I will add 2-3 more bananas for greater flavor. HINT: Definitely use a large bowl for banana mix; by end of mixing bowl will be full. Loaf pans were 3/4 full so I put them on top of a cookie sheet to avoid spillovers. Cake rose 1/2-inch below top rack. After eating 1 warm piece, I placed each loaf in a plastic bag and left loaves on countertop overnight. Had a room temp slice with late breakfast; doesn't tickle my taste buds so will heat some before eating next time. Normally, I freeze banana bread but freezer went out so am storing loaves in the frig, leaving in bags. Enjoy!

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