Really Rich Banana Bread

Rating: 3.95 stars
63 Ratings
  • 5 star values: 31
  • 4 star values: 18
  • 3 star values: 1
  • 2 star values: 6
  • 1 star values: 7

My sister gave me this recipe. It is so decadently rich and wonderful and especially nice toasted and spread with a little salty butter, or even cream cheese.

By Mama_B
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf 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. In a separate bowl, stir together flour, baking powder, nutmeg, allspice and salt. Blend the flour mixture into the butter and egg mixture a bit at a time, beating well after each addition.. Stir in the banana and vanilla; mixing just enough to evenly combine. Pour batter into prepared pan.

  • Bake in preheated oven for 90 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool the cake in the pan for 10 minutes and then turn out onto a wire rack to cool completely.

Nutrition Facts

Per Serving:
345 calories; 5.8 g protein; 41.1 g carbohydrates; 133.7 mg cholesterol; 103 mg sodium. Full Nutrition

Reviews (54)

Read More Reviews

Most helpful positive review

Mama_B
Rating: 5 stars
09/23/2010
Don't confuse it with those fluffy banana breads you're used to. This one has a nice dense texture and slices and freezes well. It doesn't need nuts which is nice for a change. I would make this one again. It's perfect for a brunch buffet table and the kids love it. Tried it with a bit of cinnamon honey and salty butter. That was really wonderful. Read More
Helpful
(50)

Most helpful critical review

SHAREESUE
Rating: 1 stars
09/15/2003
I was very disappointed with this recipe. I followed the directions to the letter. The texture was not heavy (or "rich") like I thought it would be and actually turned out lighter than other recipes I made (from this site) the same day. I was also not fond of the prominent egg flavor and the bread was not as sweet as other banana bread recipes I've tried. If you do opt to try this recipe watch the baking time closely-- mine took no where near 90 minutes to bake. The ingredient list made me think this would be a great bread but it is not a recipe I will make again. Read More
Helpful
(91)
63 Ratings
  • 5 star values: 31
  • 4 star values: 18
  • 3 star values: 1
  • 2 star values: 6
  • 1 star values: 7
Reviews:
Most Helpful Most Positive Least Positive Newest
SHAREESUE
Rating: 1 stars
09/15/2003
I was very disappointed with this recipe. I followed the directions to the letter. The texture was not heavy (or "rich") like I thought it would be and actually turned out lighter than other recipes I made (from this site) the same day. I was also not fond of the prominent egg flavor and the bread was not as sweet as other banana bread recipes I've tried. If you do opt to try this recipe watch the baking time closely-- mine took no where near 90 minutes to bake. The ingredient list made me think this would be a great bread but it is not a recipe I will make again. Read More
Helpful
(91)
Mama_B
Rating: 5 stars
09/23/2010
Don't confuse it with those fluffy banana breads you're used to. This one has a nice dense texture and slices and freezes well. It doesn't need nuts which is nice for a change. I would make this one again. It's perfect for a brunch buffet table and the kids love it. Tried it with a bit of cinnamon honey and salty butter. That was really wonderful. Read More
Helpful
(50)
WILDOREGANO
Rating: 5 stars
04/11/2003
Oh wow! What a change from the banana breads I'm used to. I could never make toast with other banana breads but this was so good for breaky with peanut butter. I am taking this to all my pot lucks and gatherings! Read More
Helpful
(47)
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HAPPY_BAKER
Rating: 5 stars
04/11/2003
Hooray! This is the banana bread recipe I've been looking for. Moist with a good banana flavor no nuts and a great texture. I tried toasting it too and it works really well. Read More
Helpful
(31)
Sharlaine
Rating: 5 stars
10/10/2008
This bread is really very very good. Totally YUMMY! In fact I will probably call this my all time favorite banana bread! The texture is more fine than most quick breads. In fact this has more of a light muffin quality about it. It also reminds me of pound cake. Light and refreshing. It makes this more of a spring bread than heavy fall or winter quick bread. Very pleasant indeed! I did do a couple things different. I used 5 eggs and 4 bananas. I'm trying to get rid of 2 bunches. I used cinnamon in place of nutmeg too. And I threw in a handful of raisins. I would also recommend you watch the baking time. Check yours at 70 minutes to be sure. Mine was a little over baked at 80. Thank you for sharing this recipe! Read More
Helpful
(21)
LEXNXENA
Rating: 2 stars
04/11/2003
Way too egg-y bread. The texture and taste were very disappointing. I would not recommend this or make it again. Read More
Helpful
(21)
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CHARLIEDALE
Rating: 5 stars
11/21/2003
It sure is different. I always hated those fluffy dry loaves with lumps of nuts in hotel breakfast buffets. This one isn't like that. It's moist and really good. I tried it with cream cheese like the person who posted it said. That was great. Read More
Helpful
(20)
Ruth O'Morrow Neidlinger
Rating: 4 stars
04/03/2008
I accidentally overbaked this bread so although I thought it was quite good and everyone liked it I'm going to have to make it again to give it a good trial. I think perhaps it has one egg too many. Read More
Helpful
(18)
mommyofNS
Rating: 5 stars
07/16/2008
I am not much of a baker but this recipe makes me want to try more baking. The bread turned out great and a good snack for my 20 month old. I might add a little white sugar next time. I like sweet things. Read More
Helpful
(17)
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