Super amazing banana bread. Moist and tasty!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.

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  • Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

Partner Tip

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

Nutrition Facts

377.6 calories; 5.1 g protein; 58.2 g carbohydrates; 61.7 mg cholesterol; 489.9 mg sodium. Full Nutrition

Reviews (837)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/31/2012
I tried this and it was amazing. Very moist. I did tweak a little by adding vanilla, nutmeg, 1/2 cup of brown sugar and 1/2 cup of white sugar and two kinds of chocolate chips, semi sweet and dark chocolate. My family can't stop eating it. Read More
(682)

Most helpful critical review

Rating: 3 stars
05/22/2013
I revised the recipe like many others, adding 2 teaspoons of vanilla & changing the sugar to 1/2 cup white sugar and 1/2 cup brown sugar. I didn't have a glass pan so I used an aluminum pan. I greased the pan very well but the bread stuck to the bottom of the pan. The bread tasted good. Read More
(44)
1142 Ratings
  • 5 star values: 938
  • 4 star values: 166
  • 3 star values: 17
  • 2 star values: 13
  • 1 star values: 8
Rating: 5 stars
12/31/2012
I tried this and it was amazing. Very moist. I did tweak a little by adding vanilla, nutmeg, 1/2 cup of brown sugar and 1/2 cup of white sugar and two kinds of chocolate chips, semi sweet and dark chocolate. My family can't stop eating it. Read More
(682)
Rating: 5 stars
12/31/2012
I tried this and it was amazing. Very moist. I did tweak a little by adding vanilla, nutmeg, 1/2 cup of brown sugar and 1/2 cup of white sugar and two kinds of chocolate chips, semi sweet and dark chocolate. My family can't stop eating it. Read More
(682)
Rating: 5 stars
01/25/2013
This recipe worked out really well as muffins. I baked them for 22 minutes at the prescribed temperature. Very moist and fluffy. We'll make them again. :) Read More
(299)
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Rating: 5 stars
01/27/2014
This bread was excellent. I also followed everyone's advice and used 1/2 brown (I actually used dark brown) and 1/2 white sugar. I added a 1/2 teaspoon more cinnamon, 2 teaspoons vanilla and used 4 bananas which I believe made it just that more moist and delicious (not to mention I had 8 bananas I wasn't going to eat and didn't want to throw away 2). I ended up making 2 loaves and added walnuts to one. Lastly, I used a metal pan coated with unsalted butter for each loaf, turned the oven off at 55-60 minutes and let it continue baking while cooling which prevented the burnt or hard outside while also not sticking to the pan. I will definitely keep this as a favorite and make it again! Read More
(217)
Rating: 5 stars
02/07/2013
Everyone in my family LOVED this recipe. After seeing other reviews, I did use 1/2 cup white sugar and 1/2 cup brown sugar. I also added 2 tsp. of vanilla extract. My preference is to not add any more than the one tsp. of cinnamon, or it overtakes the other flavors in the recipe. This is a wonderful and delicious recipe I will use again and again! Read More
(98)
Rating: 5 stars
01/12/2013
Super moist,easy, delicious and fast ! Read More
(82)
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Rating: 5 stars
10/31/2017
Only change I made was to add a few dried cherries I wanted to use up. Lovely and perfect banana bread. I have only ever made banana bread with oil in the batter, not butter. What a difference it makes. FYI, if you make more than one to two changes to a recipe, you have made a new recipe and should not rate the original based on the changes you made. What if I made spaghetti and meatballs and substituted ketchup for the tomatoes and hot dogs for the meatballs, and then said the recipe was icky? Read More
(46)
Rating: 3 stars
05/21/2013
I revised the recipe like many others, adding 2 teaspoons of vanilla & changing the sugar to 1/2 cup white sugar and 1/2 cup brown sugar. I didn't have a glass pan so I used an aluminum pan. I greased the pan very well but the bread stuck to the bottom of the pan. The bread tasted good. Read More
(44)
Rating: 4 stars
04/23/2013
I followed everyone's advice and added half brown sugar, vanilla, and less cinnamon. I think a tsp of cinnamon would have been fine, I couldn't taste it at all 1/2 a tsp. However, I didn't have a glass pan like it suggests so I used a metal one. The outside crust got a little too done before the inside was done. The crust was just harder than would be ideal. It wasn't burned tasting or anything but I'd suggest maybe a cooler oven for longer if you use metal. This was delicious and very easy! Read More
(41)
Rating: 5 stars
04/07/2013
Absolutely wonderful! Didn't change a thing in the recipe other than making them as muffins. I baked fro 24 minutes and they were perfect. Read More
(37)