Deliciously sweet banana bread with plenty of vanilla flavor.

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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 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. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder, and salt.

  • Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into prepared pan.

  • Bake in preheated oven for 1 hour, until a toothpick inserted into center of loaf comes out clean.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

272.8 calories; 4.5 g protein; 37.9 g carbohydrates; 51.3 mg cholesterol; 257.3 mg sodium. Full Nutrition

Reviews (378)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/07/2006
Superb. Like others, I always sprinkle brown sugar on top. One thing I'd note to anyone making a banana bread for the first time: Trust your instincts! Bananas vary, so if yours aren't very sweet, add more sugar. If yours are especially moist, add a bit of extra flour (the finished dough should be like a thick muffin batter). This recipe is forgiving enough to work even without these alterations, but a sense of adventure really helps take it up a notch. Read More
(484)

Most helpful critical review

Rating: 3 stars
04/12/2003
This recipe's instructions tells you to alternately mix milk and flour mixture. The ingredients do not list milk. Please let us know. Read More
(68)
458 Ratings
  • 5 star values: 330
  • 4 star values: 92
  • 3 star values: 20
  • 2 star values: 9
  • 1 star values: 7
Rating: 5 stars
01/07/2006
Superb. Like others, I always sprinkle brown sugar on top. One thing I'd note to anyone making a banana bread for the first time: Trust your instincts! Bananas vary, so if yours aren't very sweet, add more sugar. If yours are especially moist, add a bit of extra flour (the finished dough should be like a thick muffin batter). This recipe is forgiving enough to work even without these alterations, but a sense of adventure really helps take it up a notch. Read More
(484)
Rating: 5 stars
01/07/2006
Superb. Like others, I always sprinkle brown sugar on top. One thing I'd note to anyone making a banana bread for the first time: Trust your instincts! Bananas vary, so if yours aren't very sweet, add more sugar. If yours are especially moist, add a bit of extra flour (the finished dough should be like a thick muffin batter). This recipe is forgiving enough to work even without these alterations, but a sense of adventure really helps take it up a notch. Read More
(484)
Rating: 4 stars
12/27/2007
For probably 40 years I have made a banana bread with a recipe I got from a wonderful home ec teacher which included sour cream. Since I didn't have sour cream, I made this recipe. This is good, but more cake-like...not nearly as rich or dense as my old favorite banana bread which I will continue to make. The sour cream must be what makes the difference! Read More
(168)
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Rating: 5 stars
09/14/2003
Absolutely delicious! It was my first banana nut bread, and it was easy and turned out perfect. I used three bananas and about 1 1/2 cups walnuts, and I had to bake it a little longer, about 1hour and 20 minutes. I will definitely make this again! Big plus: no need for fancy ingredients, I could make it with what I had at home. Read More
(136)
Rating: 3 stars
04/11/2003
This recipe's instructions tells you to alternately mix milk and flour mixture. The ingredients do not list milk. Please let us know. Read More
(68)
Rating: 5 stars
04/11/2003
I would suggest only three bananas other wise this is excellant, to many bananas makes it hard to get done, and falls apart very easily, but flavor was excellant. Read More
(58)
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Rating: 4 stars
06/18/2003
Excellent flavor and easy to make. I added 1/3 cup of sour cream for added moisture and then topped the bread with vanilla frosting. Yum Yum! Read More
(57)
Rating: 5 stars
08/17/2009
I previously reviewed this recipe and gave it 4 1/2 stars, very yummy. My whole family loves this bread. I just made it again for the first time since we moved to CO. I was worried about the altitude, so I added about 1/4 c. flour and made no other changes, except to sprinkle about 2 TBSP brown sugar on the top before baking. It turned out wonderful! Only had to bake for 50 mins. My son could not keep his hands off! So good!!! Read More
(40)
Rating: 5 stars
04/11/2003
Very moist and cake-like. It made my whole house smell delicious! I will make this recipe again and again. The brown sugar gave it a tasty crust. I took the advice of other reviewers and only used 3 large bananas and one whole cup of nuts (I used pecans). Read More
(36)
Rating: 5 stars
11/09/2010
I'm giving this 5 stars; however I really made my own version of this off this recipe. I reduced it to one egg (I think egg dries cake/breads out). I added 1/2 tablespoon of cinnamon, 2 tablespoons of Captain Morgan's Spiced Rum, 3 extra tablespoons of the brown sugar (I used Dark brown sugar), and I added HEATH toffee chips. I also used 4 bananas, not 3 like others suggested. I put the batter in a muffin metal pan (6 LARGE muffins). In a large bowl I mixed brown sugar, cinnamon, flour, health chips, and melted butter and sprinkled it on top of the unbaked muffins. I cooked it at 350 for 33 minutes. I just had one this morning and it knocked my socks off! ENJOY! Read More
(21)