This is an old 4H bread recipe my daughter used to make in the 50's. Best one I ever ate.

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
12
Yield:
1 - 9x5 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
  • Sift together flour, baking soda, baking powder, and salt.

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  • In a large bowl, cream sugar and butter or margarine. Beat the egg slightly, and mix into the creamed mixture with the bananas. Mix in sifted ingredients until just combined. Stir in milk and nuts. Spread batter into one greased and floured 9x5 inch loaf pan.

  • Bake at 350 degrees F (175 degrees C) until top is brown and cracks along the top.

Nutrition Facts

265 calories; protein 3.9g; carbohydrates 38g; fat 11.5g; cholesterol 16mg; sodium 286.7mg. Full Nutrition
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Reviews (979)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/17/2008
Excellent and very moist. Definitely don't bake longer than 50 min. I usually use 3 medium size bananas - which yields about 1 1/2 cups. The less bananas you use, the less cooking time, by 3-5 minutes less. Use all butter for best flavor. This recipe does need spices: 1.5 teaspoon cinnamon, 1 teaspoon vanilla, and use all brown sugar - reducing to 3/4 cup is plenty sweet) - all seems to be the best ratio. I've made this about a dozen times and these additions make it perfect. This is also easier to make than "Banana Banana Bread" from this site since it requires less bananas - having 2 or 3 ripe bananas is more likely than 5 or 7 & this one has more banana flavor and is more moist. I've made both but use this one for my master recipe. TIP - this bread is pretty moist, but if you need to prolong it even more for giving away, add 2 tablespoon vegtable oil. **update** I have substituted buttermilk for regular milk, and the bread came out super moist. It also improved the texture, making it lighter & spongier. I also cover it tightly with foil after it's baked to let it steam for 1/2 hour or more. A bakery secret for all loaf breads to lock in the moisture. Read More
(1092)

Most helpful critical review

Rating: 3 stars
05/14/2003
I have made this bread several times and I can't seem to get it right. The center never seems to cook but the outside is done. I have made better. Read More
(58)
1202 Ratings
  • 5 star values: 921
  • 4 star values: 215
  • 3 star values: 42
  • 2 star values: 18
  • 1 star values: 6
Rating: 5 stars
04/16/2008
Excellent and very moist. Definitely don't bake longer than 50 min. I usually use 3 medium size bananas - which yields about 1 1/2 cups. The less bananas you use, the less cooking time, by 3-5 minutes less. Use all butter for best flavor. This recipe does need spices: 1.5 teaspoon cinnamon, 1 teaspoon vanilla, and use all brown sugar - reducing to 3/4 cup is plenty sweet) - all seems to be the best ratio. I've made this about a dozen times and these additions make it perfect. This is also easier to make than "Banana Banana Bread" from this site since it requires less bananas - having 2 or 3 ripe bananas is more likely than 5 or 7 & this one has more banana flavor and is more moist. I've made both but use this one for my master recipe. TIP - this bread is pretty moist, but if you need to prolong it even more for giving away, add 2 tablespoon vegtable oil. **update** I have substituted buttermilk for regular milk, and the bread came out super moist. It also improved the texture, making it lighter & spongier. I also cover it tightly with foil after it's baked to let it steam for 1/2 hour or more. A bakery secret for all loaf breads to lock in the moisture. Read More
(1092)
Rating: 5 stars
11/06/2004
It was still baking in the oven when I realized that I hit a jackpot! This is absolutely the best banana bread I've ever had. However, I took many of the suggestions into consideration and I think the recipe shouldn't be followed to the letter. I used 1/2 c butter instead of margarine, 1/2 c white sugar, 1/2 brown sugar, 1 tsp cinnamon, 1 tsp vanilla, 1 1/4 c mashed banana, 2 eggs, and a bit more salt. Read More
(422)
Rating: 4 stars
01/31/2004
This banana bread recipe is the best one that I have used. Before I made this recipe, I made the "Banana Banana Bread" recipe that had 5 stars and 728 ratings. I was pretty dissapointed with it. It didn't have as much banana flavor as I like and wasn't as sweet as I like. It also wasn't moist at all. I found this one and decided to make it and the only thing that I found bad about it was that it kinda had the tendancy to fall apart. I might try adding another egg to prevent this next time that I make it. Other than that, it was absolutely delicious!!! It's very very moist and had lots of banana flavor. I did add a teaspoon of vanilla to it, so maybe that helped!!! Good luck and Happy cooking! :-) Read More
(222)
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Rating: 5 stars
06/20/2006
This recipe is fabulous. It was super moist and had a lot of flavor. I screwed up and mixed the sugar in with the other dry ingredients instead of the butter and it still turned out fine. After reading some of the reviews, I followed their advice and added 1 tsp. vanilla and 1/2 tsp. cinnamon, and increased the banana amount to 1.5 cups. I also did half brown sugar, half granulated sugar. I made one loaf with walnuts and topped it with more walnuts and about 1/3 c. brown sugar. It created a toasted carmelized top that tasted superb! Would be really good served at a brunch or shower. The only thing I would have changed would be adding more salt, maybe 1/4 - 1/2 tsp. per recipe. A little advice: to make sure the bread doesn't come out "doughy", temp the bread and don't take it out of the oven until it has reach a temp of 190 degrees F. Read More
(160)
Rating: 5 stars
04/25/2003
This is so good! I used the previous suggestions and used 1/2 cup brown sugar and 1 teas. vanilla, 1 teas cinnamon, & 1/2 teas nutmeg..Very good! thank you! Read More
(113)
Rating: 5 stars
09/09/2006
I've finally found the perfect recipe - thanks so much for sharing...!!! I used (as suggested by other reviewers) 1/2 cup white sugar & 1/2 cup brown sugar. Added 1/2 tsp cinnamon & 1 tsp vanilla extract. Baked at recommended temp x 45 mins - then turned off stove and left in stove for 15 mins more.. Turned out perfect!!! Thnx again! Read More
(97)
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Rating: 5 stars
04/27/2003
This is delicious! The perfect traditional banana bread. This loaf bakes of VERY moist and stays that way for days (if it lasts that long!). I omitted the nuts and my toddler loves it. My husband thought it was outrageous. I bake mine in a glass dish so I decrease the temp by about 25 degress and bake it for about 50-60 minutes. This is a keeper! THANK YOU 4H!:) Read More
(78)
Rating: 5 stars
09/25/2003
made a few changes to the recipe. 1/3 cup brown sugar 2/3 cup white sugar. 1 1/2 cups banana 1 tsp of vanilla 1/2 tsp of cinnamon 1/2 tsp nutmeg. I cooked it at 325 for 50- 60 minutes. Bread turned out moist and sweet. It's a very good recipe on it's own but I like a little added flavor. In the end I even threw in some chocolate chips. 3/4 cup. Read More
(69)
Rating: 3 stars
05/14/2003
I have made this bread several times and I can't seem to get it right. The center never seems to cook but the outside is done. I have made better. Read More
(58)
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