Over the years I have revised this recipe until I found just the right mix. It is incredibly moist and flavorful. It may take longer to cook so be patient.

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
24
Yield:
2 large loafs
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5 inch loaf pans with non-stick cooking spray.

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  • Cream the shortening and sugar until light. Beat in the eggs one at a time.

  • Sift together the flour, salt, baking soda, cinnamon, cloves, and nutmeg. Add to the shortening mixture and mix to combine.

  • Thoroughly mash the bananas. Stir bananas into the batter then stir in the walnuts. Pour the batter into the prepared pans.

  • Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour or until a wooden skewer inserted near the center comes out clean. Check with a wooden skewer every 15 minutes after 45 minutes of baking. It can take up to 65 to 70 minutes to cook.

Nutrition Facts

254 calories; protein 3.3g 7% DV; carbohydrates 33.3g 11% DV; fat 12.8g 20% DV; cholesterol 31mg 10% DV; sodium 214.3mg 9% DV. Full Nutrition

Reviews (83)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/30/2005
This recipe was awesome but I did make some minor changes that were well worth it. Instead of 2 cups of sugar I did as was suggested by another and used 1-1/2 cups of white sugar and 1/2 cup of brown sugar. I used Crisco butter shortening, omitted the cloves and nutmeg and used only 1 teaspoon of cinnamon (personal preference) I used pecans instead of walnuts and I only had five bananas but apparently they were good size ones cause the bread was very banana tasting. I got A LOT of compliments and I will definitely make this again!! I put it in smaller loaf pans making 8 and for a variation on it - the batter for the last four pans I added milk chocolate chips which was more popular than the 'plain'. If you are going to make this - try the milk chocolate chips - totally awesome. Read More
(51)

Most helpful critical review

Rating: 3 stars
04/19/2007
What is the conversion of bananas to a cup measurement? I cut the recipe in half and used 3 bananas but it appears that there is too much banana compared with the dry ingredients. I wish recipe was more specific! I don't know how it will come out so I am giving it a 3 for now... Read More
(13)
103 Ratings
  • 5 star values: 81
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/29/2005
This recipe was awesome but I did make some minor changes that were well worth it. Instead of 2 cups of sugar I did as was suggested by another and used 1-1/2 cups of white sugar and 1/2 cup of brown sugar. I used Crisco butter shortening, omitted the cloves and nutmeg and used only 1 teaspoon of cinnamon (personal preference) I used pecans instead of walnuts and I only had five bananas but apparently they were good size ones cause the bread was very banana tasting. I got A LOT of compliments and I will definitely make this again!! I put it in smaller loaf pans making 8 and for a variation on it - the batter for the last four pans I added milk chocolate chips which was more popular than the 'plain'. If you are going to make this - try the milk chocolate chips - totally awesome. Read More
(51)
Rating: 5 stars
09/12/2012
this is not your typical banana bread at all and why i love it so very much and is the only banana bread recipe i use. there are a lot of spices but that's part of what i love about it if you want something more like the usual banana bread then this isn't really for you. i've made this quite a number of times and have done the original recipe as well and it always turns out yummy. i use applesauce in place of the shortening (healthier) add an extra banana do half white and half brown sugar. (i have done part whole wheat flour as well but usually don't have it on hand.) Read More
(38)
Rating: 5 stars
10/30/2005
Yum! I followed others recommendations by 1) Using 1/2 white sugar and 1/2 brown sugar and 2) Halving the amounts of cinnamon cloves and nutmeg called for. I also added a dash of vanilla and drizzled melted butter on top. FYI-mini loaves took 35 minutes in my oven to cook. Nice and crispy on the top and edges but nice and soft on the inside...mmmm. And not too sweet either - just right. Thanks! Read More
(32)
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Rating: 5 stars
06/14/2005
I have tried many Banana Bread recipes in my life looking for just the right one. And I have found it in this one. I really don't like Bananas but this one I LOVE!! My whole family LOVED this one too. When I was making it I thought this isn't working it is much to running. But I waited it out (about 1hr 15 minutes) and it turned out perfect. I will never use another recipe. Thank you so much so submitting this one for everyone. Kristen Marlar Proud Wife to: Rich Proud Mommy to: Mackenzie Mariah Connor & Bailee Read More
(21)
Rating: 4 stars
01/15/2004
I found that the spices over-powered the banana flavor and it turned out more like a spice cake than banana bread. I would suggest using 1/2 the cinnamon and omit the nutmeg and cloves if you are seeking a more "traditional" flavor. The bread did have good texture so I won't give up on this recipe. It was less "dense" than recipes that call for sour cream. Read More
(17)
Rating: 5 stars
03/28/2003
This is the best banana bread I've ever made! I had been using another recipe that used sour cream also but it was always so dense. This is the perfect recipe - not too dry too heavy or too light and the cinnamon/sugar mixture that bakes on the crust adds a little something extra. YUM! Read More
(17)
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Rating: 5 stars
02/23/2011
I am usually a bit disappointed when I attempt to make something for the first time mainly because it doesn't turn out the way I imagined so I end up making a few adjustments so it that the next time it comes out the way I think it should as far as taste consistency and so on..........BUT........... this recipe is 100% PERFECT!!!!! I did leave out some of the spices because I happen to be allergic to nutmeg and don't care too much for the taste of cloves but this is still THE most delicious and absolute moistest banana bread I have ever eaten in my life! Make this and you will forever be known for your skills at baking!! Bravo! and thank you so much for posting this recipe it's truly awesome! Read More
(13)
Rating: 5 stars
04/23/2003
This was very good and very moist. Was even better after it had "aged" a couple days. I thing I did do was add 1/2 Teaspoon of banana flavoring. Sometimes the bananas just don't have the deep flavor you want so I add this to enhance the flavor a little more. I got 12 mini loaves out of a batch. Read More
(13)
Rating: 3 stars
04/18/2007
What is the conversion of bananas to a cup measurement? I cut the recipe in half and used 3 bananas but it appears that there is too much banana compared with the dry ingredients. I wish recipe was more specific! I don't know how it will come out so I am giving it a 3 for now... Read More
(13)