This is a yummy recipe we made in my preschool class years ago and has been my favorite ever since.

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Ingredients

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

Directions

Instructions Checklist
  • Cream together butter or margarine, sugar, and salt. Mix in egg. Stir in bananas and milk. Stir in flour and baking soda with a few swift strokes; do not overbeat. Spread batter into a greased and floured 9 x 5 inch loaf pan.

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  • Bake at 325 degrees F (165 degrees C) for 45 to 60 minutes, or until a tester inserted in the center comes out clean.

Nutrition Facts

188.3 calories; 2.7 g protein; 35.3 g carbohydrates; 15.7 mg cholesterol; 189.9 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/11/2011
Great little recipe! And it was a nice way to use up some ripe bananas! I used half brown sugar and half white sugar, buttermilk (sour milk) and added a nice splash of vanilla for good measure. Very tasty with a cup of tea! Read More
(41)
27 Ratings
  • 5 star values: 18
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/11/2011
Great little recipe! And it was a nice way to use up some ripe bananas! I used half brown sugar and half white sugar, buttermilk (sour milk) and added a nice splash of vanilla for good measure. Very tasty with a cup of tea! Read More
(41)
Rating: 5 stars
06/12/2008
Besides giving me another way to use up sour milk, which I often do end up with, this was an excellent banana bread, simple to prepare, with a wonderful flavor. I've come back to this recipe more than a few times, and always am happy with the results, as are those I serve it to. Read More
(20)
Rating: 4 stars
12/26/2008
Nice and basic. I used butter instead of margerine. I made them into muffins to freeze for my husband's lunch. Read More
(13)
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Rating: 5 stars
02/24/2008
Excellent flavor! I replaced one third of the flour with whole wheat, and reduced the sugar by about 1/4 cup - still ended up with a very sweet banana bread. I was very careful to mix until JUST blended - I tend to overmix everything. Great texture, very moist, a little crunch on the outside and overall great taste. Thanks for sharing! Read More
(10)
Rating: 5 stars
09/11/2009
Excellent! I used butter and added 1 tsp. vanilla. Soooo good. Read More
(9)
Rating: 5 stars
11/17/2011
I made the recipe exactly as stated and was VERY pleased. So much so that I didn't even miss the nuts I usually consider a must in my quick breads. It was very moist and the slightly crunchy top and sides add a whole other dimension. I'll definitely be adding this to my recipe box - the actual one - not just my virtual one here! And I'll be making this for gifts this Christmas as well. Read More
(8)
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Rating: 5 stars
01/05/2011
Excellent. My husband and I are traditionalists, and this was just what we needed to partner with tea and/or coffee. Either way, the recipe is simple to make, easy to orchestrate, and the results were right on time. Read More
(6)
Rating: 4 stars
12/06/2010
Made this into muffins because I didn't have a loaf pan. Which worked out perfectly! Made ten muffins. Followed the recipe perfectly but they came out a little less sweet and banana-y then I would have liked. (Probably because I love everything really sweet) Next time I think I'll throw in even more banana and maybe a tad bit more sugar. Read More
(5)
Rating: 5 stars
10/16/2006
This tastes soooo yummy. I ate almost half the loaf instead of saving it for a family get together. I still got rave reviews from my mom and cousins from what was left for everybody but I ended up buying over ripe bananas so I can make some more. Read More
(5)