My Nanna Towgood has been making this loaf bread for over 40 years, and its a family favorite--moist, flavorful, and just the right amount of sweetness. You may substitute chocolate chips for the walnuts if you desire.

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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 blender, combine milk, eggs, oil, sugar, banana pieces, and vanilla extract. Process until smooth. In a large bowl, sift together all the flour, cinnamon, baking powder, baking soda, and salt. Add banana mixture to dry ingredients. Mix well. Stir in nuts. Pour batter into prepared pan.

  • Bake in preheated oven for 55 to 60 minutes until golden brown, an a toothpick inserted into center of the 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

286 calories; 4.5 g protein; 37.9 g carbohydrates; 31.4 mg cholesterol; 182.2 mg sodium. Full Nutrition

Reviews (258)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/18/2011
UPDATE: 12/18/11 This is my go-to banana bread recipe. it is always super moist without being gummy, and is always a great way to use up buttermilk and those dark bananas. the darker the banana, the bigger the flavor. perfect recipe when wanting to use up bananas and buttermilk. The flavor and texture were superb. I added 1 extra banana, replaced applesauce for the oil, and 1/2 tsp. salt. They were wonderfully moist with a great banana flavor. I think 3 bananas is the way to go...most recipes call for 3 ripe ones. I didn't have nuts or choc. chips but had butterscotch chips. Oh wow! These really made the recipe. The combination of flavors was great. 1 tsp. of cinnamon is just enough to add a layer of flavor...it enhances the bananas and does not overpower. Because the batter is nice and thick, nuts or chips won't sink to the bottom. Came out beautifully golden brown. Made these into muffins and made 18. Read More
(135)

Most helpful critical review

Rating: 2 stars
04/12/2003
Cinnamon added a new twist to this recipe. Disappointed that the bread didn't have more of a banana flavor. Hint: add black walnut flavoring to nuts the night before to get a REAL black walnut taste. Read More
(44)
304 Ratings
  • 5 star values: 229
  • 4 star values: 52
  • 3 star values: 14
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
12/18/2011
UPDATE: 12/18/11 This is my go-to banana bread recipe. it is always super moist without being gummy, and is always a great way to use up buttermilk and those dark bananas. the darker the banana, the bigger the flavor. perfect recipe when wanting to use up bananas and buttermilk. The flavor and texture were superb. I added 1 extra banana, replaced applesauce for the oil, and 1/2 tsp. salt. They were wonderfully moist with a great banana flavor. I think 3 bananas is the way to go...most recipes call for 3 ripe ones. I didn't have nuts or choc. chips but had butterscotch chips. Oh wow! These really made the recipe. The combination of flavors was great. 1 tsp. of cinnamon is just enough to add a layer of flavor...it enhances the bananas and does not overpower. Because the batter is nice and thick, nuts or chips won't sink to the bottom. Came out beautifully golden brown. Made these into muffins and made 18. Read More
(135)
Rating: 5 stars
01/06/2004
This was an excellent recipe. The cinnamon really added extra flavor. I used 3 large bananas for more banana flavor and used 1/4 tsp of salt. This bread did not last long!! Read More
(80)
Rating: 5 stars
01/24/2007
I added 4 bananas instead of two and also included 1/2 tsp of cardamom. This by far, was the best banana bread I have ever made!! It came out quite moist and just oozing with goodness!! Read More
(72)
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Rating: 2 stars
04/11/2003
Cinnamon added a new twist to this recipe. Disappointed that the bread didn't have more of a banana flavor. Hint: add black walnut flavoring to nuts the night before to get a REAL black walnut taste. Read More
(44)
Rating: 5 stars
03/18/2008
Great recipe. I added an extra banana and divided the batter. I also folded in re-hydrated cranberries into half of it. I made muffins instead of a loaf and used apple sauce instead of oil. The muffins were moist and flavorful. They weren't as "rich" as my grandmother's bread but I liked them better this way. They weren't heavy on my stomach and still gave me the banana flavor I wanted. I was planning on freezing half of them but they disappeared so fast I didn't get a chance too. My Mom and Husband loved them. Thanks for recipe! Read More
(36)
Rating: 4 stars
01/06/2004
definitely one of the better banana bread recipes i've tried from this site. i only had soymilk on hand and i had no walnuts and vanilla so i omitted those. i also cut the sugar and oil in half but i didn't notice much difference in the taste--maybe just not as sweet. i also added a third banana as someone suggested. and i mixed it by hand and the bread turned out just fine. the cinnamon adds a great flavor! Read More
(35)
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Rating: 5 stars
01/04/2005
Whenever I make this, people want the recipe. Read More
(26)
Rating: 4 stars
12/17/2010
Best banana bread. It needed a few minutes more than 1 hour. Read More
(25)
Rating: 4 stars
04/11/2003
Tried this recipe using the chocolate chips instead of walnuts...turned out a very tasty moist bread. Read More
(25)