This is an old recipe that belonged to my mother. I've been making this bread since I was a teenager. At a candy striper bake sale a doctor bought this bread and said that this was the best banana bread that he had tasted.

Carol

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
12
Yield:
1 - 8x4 inch loaf
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Ingredients

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

Directions

Instructions Checklist
  • Grease an 8x4 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).

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  • In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add butter, eggs, nuts, and mashed banana. Beat until well blended.

  • Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.

Nutrition Facts

216 calories; protein 3.9g; carbohydrates 30.3g; fat 9.4g; cholesterol 44.6mg; sodium 253mg. Full Nutrition
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Reviews (222)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/11/2003
This was a very yummy recipe....with a few modifications. First I added 1/2 cup of heavy cream for a moisture texture I used VERY ripe bananas and used 3/4 cup of walnuts. I also mixed the dry ingredients and the "wet" ingredients seperately before blending them and and carefully added walnuts last. Also my secret....SHHH!...after the bread has cooled completely I wrapped it up in plastic wrap and let it sit (to allow flavors to blend)then served it the next day. YUMMY! Read More
(104)

Most helpful critical review

Rating: 3 stars
08/10/2003
I tried this recipe but added about a half-cup extra banana mush and used half brown sugar. The taste was good but the texture was lacking the quality I was looking for. It's just not my mom's recipe. It's light and fluffy and if that's what you want this is the recipe for you but I wanted heavier and with a darker color and texture (and more banana flavor). I think beating the eggs first and adding the banana to the liquid then blending the dry ingredients in would be better for texture as well. All in all a nice light snacking loaf but not what I had in mind. Read More
(57)
293 Ratings
  • 5 star values: 188
  • 4 star values: 71
  • 3 star values: 22
  • 2 star values: 4
  • 1 star values: 8
Rating: 4 stars
08/11/2003
This was a very yummy recipe....with a few modifications. First I added 1/2 cup of heavy cream for a moisture texture I used VERY ripe bananas and used 3/4 cup of walnuts. I also mixed the dry ingredients and the "wet" ingredients seperately before blending them and and carefully added walnuts last. Also my secret....SHHH!...after the bread has cooled completely I wrapped it up in plastic wrap and let it sit (to allow flavors to blend)then served it the next day. YUMMY! Read More
(104)
Rating: 5 stars
10/12/2003
The first time I baked this bread it was quite good. I made it again today and decided to try some of the variations suggested by other reviewers: I added extra banana (the riper the better) 1/2 cup of heavy cream 1 teaspoon of cinnamon 1 teaspoon of vanilla and 1/2 teaspoon of nutmeg. Cooked it for exactly an hour and the result was even better the second time around. The bread had a mouthwatering aroma which filled up our home. Read More
(82)
Rating: 3 stars
08/10/2003
I tried this recipe but added about a half-cup extra banana mush and used half brown sugar. The taste was good but the texture was lacking the quality I was looking for. It's just not my mom's recipe. It's light and fluffy and if that's what you want this is the recipe for you but I wanted heavier and with a darker color and texture (and more banana flavor). I think beating the eggs first and adding the banana to the liquid then blending the dry ingredients in would be better for texture as well. All in all a nice light snacking loaf but not what I had in mind. Read More
(57)
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Rating: 5 stars
02/02/2004
Using some suggestions from previous reviews I modified as follows: I added 1 teaspoon vanilla 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup heavy cream and substituted 3/4 cup of flour for whole wheat flour. This produced a dense and very flavorful bread. I especially like the ease of preparation. Thanks! Read More
(40)
Rating: 5 stars
12/17/2003
This is the best banana bread recipe I have found so far. It has great banana flavor and moist texture that I like in banana bread. I added 1 tsp each of vanilla cinnamon and 1/2 tsp of nutmeg. Next time I might try adding chocolate chips just for another twist to this great basic recipe. Bravo! Read More
(36)
Rating: 5 stars
07/23/2003
Great banana flavor easy to make. I've made it more than once and everyone loves it. Hard to overcook too which is always a plus. Read More
(34)
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Rating: 3 stars
07/14/2003
My daughter helped me make this recipe and though it was easy the taste left much to be desired. I don't know if it was just myself but I only managed one tiny sliver before I couldn't eat it. I think I'll keep looking. Read More
(19)
Rating: 3 stars
05/12/2003
I've had (and made)much better banana bread. This recipe was kind of blah. I will be switching back to my standard recipe. Read More
(17)
Rating: 5 stars
04/21/2003
I'm not a banana bread fan so I didn't actually try this recipe. But my friends all raved about it. My sister shared some of the bread with her dorm hall -- it was gone so quickly! Now I've had requests from all of her friends... Great recipe and very easy to make. Read More
(15)
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