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This is an old 4H bread recipe my daughter used to make in the 50’s. Best one I ever ate.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 cup white sugar
- 1 egg
- 5 tablespoons milk
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup margarine
- 1 cup mashed bananas
- ½ cup chopped walnuts (Optional)
Directions
Step 1
Sift together flour, baking soda, baking powder, and salt.
Step 2
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 9×5 inch loaf pan.
Step 3
Bake at 350 degrees F (175 degrees C) until top is brown and cracks along the top.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 265 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat2g | 10% |
| Cholesterol16mg | 5% |
| Sodium287mg | 12% |
| Total Carbohydrate38g | 14% |
| Dietary Fiber1g | 5% |
| Total Sugars20g | |
| Protein4g | |
| Vitamin C2mg | 9% |
| Calcium44mg | 3% |
| Iron1mg | 7% |
| Potassium130mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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My children love banana bread and I’ve finally found the perfect recipe! Sometimes I add chocolate chips. Try this!
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this banana bread was delicious and so easy to make! fun twist: replace nuts with chocolate chips for a sweater zing.
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doesn’t give an approximate baking time.
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This recipe was better than the one I’ve been using for years. It was moister on the inside and gave a wonderful crispiness to the outside. Next time, I’m going to use less sugar though.
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I thought this recipe was so so. I have a better recipe for banana bread so I will use it instead of this one. However, my mother -in-law liked this bread.
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I thought this recipe was great. I love banana bread and it tasted just like my grandma used to make. The bread was gone in one day. My two roommates, boyfriend, and I all loved it. Thanks!
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I have never made any kind of bread before & I found this to be simple and very yummy & I typically do not care for banana bread. I did add 1/4 teasppon of cinnamon and used half white sugar and half brown. It was very tasty & I will make it again!
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This bread is real honest simple comfort food. Everyone loved it.
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I really liked the recipe,it’s very similar to my Mother’s recipe. I added a bit of vanilla to it. Good flavor!
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My first attempt at bread and it was really great! Very moist and really easy, thank you!
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This recipe is great – the texture is not too cake like, but airy. I added pecans for a great taste.
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This recipe is indeed the best banana bread I have ever tasted. It was real easy and quick to make. The kids enjoyed helping me bake it..The family enjoyed it and my friends also..They asked for a copy of the recipe..Thanks…GREAT BANANA BREAD…..MARY
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This is by far the best banana bread I have ever tasted!! My family really enjoyed it.
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This bread is GREAT! Very moist like it promises.
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The best I have ever had!
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Love it!!
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Absolutely Yummy! I was going to write a good review, but my husband said: “This is not good, this is delicious!”:) We loved it. First attempt to bake a bread and it came out perfect! Down side was having to watch for doneness , it’s about one hour and the recipe is not specific on this ( it says untill it’s brown, we tested with a toothpick). Anyway, thank you. We’ll bake it again:)Very good!
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I just loved this receipe. I added about one Tablespoon of cinnamon and some pecans and it was so yummy. I sprayed the pans with Bakers Joy and the bread slid right out of the pans. Thanks for the receipe Pat. This one is a keeper at my house! Spiralmaster
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I have made at least 6 different Banana breads from this site. They were OK, but this was the best!! It was moist and stayed well for days! I added some vanilla(just personal preferance)Thanks for a great and EASY recipe : )
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Tried this for the first time and thought it was great!! I added cinnamon, nutmeg & vanilla to the mix for an extra kick and it really was tasty! A keeper!
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I haven’t made a banana bread in a long time. The last recipe I used had so much shortening in it, that was all you could taste. I tried this recipe as soon as I got it and it was SO GOOD!! It didn’t last long. I’m purposely waiting for my bananas to get over-ripe so I can make some more. Also, I used Splenda instead of sugar and it turned out fantastic! I recommend this recipe!
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I’ve tried a lot of different banana bread recipes looking for perfection (some with sour cream or choc. chips or other fancy ingredients) – but this is by far the best one! I’ve never made a bad loaf yet – it has turned our perfectly every time! I add 1 tsp vanilla, omit the nuts, and bake at 335 for 50 min.
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This is a simple but delicious banana bread. It takes the basic ingredients you have on hand and is so good!! My kids love this and ask for it all the time. It is very moist and tasty.
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This was a good recipe. There was not as strong flavor of a banana flavor as I would have wanted. Maybe it was my bananas. Also next time I think I will try it with brown sugar instead of white. It was not quite sweet enough either! But I am used to brown sugar in breads like this! Thank Pat!
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“This is the best banana bread I have ever had!” That’s what my husband said, and I agree. It is particularly good if you have just two large bananas that are “turning.” Other recipes call for five and six bananas. I added pecans (had no walnuts), and it was delicious. Thank you Pat!
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This recipe is no better nor worse then my usual recipe from BHG cookbook, so I probably won’t change – this recipe requires sifting and mine doesn’t.
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Very moist, tasty bread yielded from this recipe. I added 3/4 tsp of vanilla and a dash of cinnamon to the batter for added taste. I did not bake bread for 1 hour as suggested but instead just under an hour to ensure moist quailty. A previous reviewer mentioned the sifting in this recipe. I didn’t do that and it turned out just fine.
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This recipe is excellent in spite of the fact that I didn’t sift the dry ingredients and I forgot to put in the milk.
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this is the banana bread i will be making from now on. its perfect. i took a hint from some of the other reviews and added 1 teaspoon vanilla, 1/2 teaspoon cinnamon and an additional 1/3 cup brown sugar. Fantastic!
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Oh, yummy. I have tried so many banana bread recipes. This one is delicious!! The milk makes it very moist and it is just the right amount of sweetness. I handed out loaves to the neighbors and they all think I’m a genius in the kitchen! 🙂 I did use butter and I highly recommend that.
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This banana bread is absolutely delicious! The milk definitely makes a difference. I did alter the recipe a little by adding 1/2 teaspoon of cinnamon, a teaspoon of vanilla and I sprinkled the top with a little cinnamon & sugar. Very good!! I would definitely recommend this recipe! Thank you!
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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! -
this recipe didn’t really work out with me.
The baking time wasn’t clear. -
This is great!! i did the same modification as someone else, the vanilla and cinammon, and my whole family loved it! We will definately be making this again!!!
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Great. I changed the recipe slightly by adding 1/3 C of brown sugar in place of 1/3 of white sugar and also adding vanilla and cinnamon. This is awesome with honeybutter.
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Great. I changed the recipe slightly by adding 1/3 C of brown sugar in place of 1/3 of white sugar and also adding vanilla and cinnamon. This is awesome with honeybutter.
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My family LOVES this banana bread. Thank you for sharing!
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Excellent! Very moist and flavourful!!
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Good taste, just a little fluffy for my liking. I did add about an extra 1/2 cup of bananas and am glad I did.
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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! 🙂
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This is a wonderful banana bread recipe. Try substituting buttermilk for the milk; it comes out great!
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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.
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Very easy to make. So easy that I will suggest my daughter try it for her 4H project. It is moist and very tasty.
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Very tasty, moist and good! The only reason why I rated it as a 4 was because of all the changes I made to it. After reading other banana bread recipes and suggestions made. I made 1/3 of the sugar brown sugar, used 1 1/2 cups mashed banana, 1 tsp vanilla, 1 tsp cinnamon, and instead of walnuts I added 3/4 cup chocolate chips. The hardest thing in this menu would have to be being able to fallow the directions. And for cooking time I baked it at 325? for 35 min and the top was a little over done. This is for sure a recipe I’m going to make in future! Nice basic recipe, Pat!
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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.
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Out of all the banana bread recipes this is the one thats much like the one I’ve used for years!! The best thing is that you can scale it by how many “cups” of mashed banana you have instead of how many large or small bananas (amount real makes or breaks the loaf). The only difference is that I use 1 tsp soda and 1 tsp vanilla. Then after it comes out of the oven I brush the loaves with butter and sprinkle with sugar. Wrapping them in foil when cool really locks in the moisture and yum!!
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This is great. Very moist and light. Wonderful banana flavor and not too sweet. Will be using this recipe time and time again. Thanks for a great recipe.
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This was a very decent recipe. The bread was nice and moist, and I am sure my husband will absolutely inhale the rest of it! It is a little saltier than what I am used to, if that is possible — the recipe didn’t call for much. So I am confused! But overall, a good banana bread. I think I will try out a few more recipes, though.
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This recipe was EXCELLENT. It was so easy to make I had all the ingrediants and had my 3yr old help me. I read the reviews first and did what more than half recommended.. add vanilla and cinnamon also the brown sugar sweetens it up. Cook time I recommened 40 min and check it, if more time is need (not a clean toothpick, or cake tester) continue heating in incriments of 10min!! This one is going in the book!!! One other thing is that I immediatly removed it from the stone loaf pan and wrapped it in foil! This made the heat from the bread retain the moister and came out EXCELLENT..did I say that again!!
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This is an excellent banana bread, not too much sugar or other filler, and full of warm banana flavor. I like the addition of milk to the recipe–it really prevents the loaf from being too dry or crumbly. Overall, I consider this to be a wonderful basic banana loaf.
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I don’t have to search any more for a banana bread recipe. Thanks to Pat for this one. Always turns out great. Very moist (and if you are like me most things turn out dry)so even I can do it. This recipe is great just the way it is – I don’t put the nuts in, but it dosen’t need any spices. I make it whenever there are bananas that want to made into bread!!! Family favorite.
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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! 🙂
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mmmmm delicious!! we had 2 overripe bananas that we wanted to get rid of so i just thought i’d make some banana bread. there were so many recipes to choose from, but i’m very glad i went with this one!! i also did the 1/3 cup brown, 2/3 cup white sugar, added 1/2 tsp of vanilla extract, added a dash of nutmeg and a dash of cinnamon. my bake time was about 50 minutes at 325 degrees because i had a glass pan. after it cooled, i wrapped it up in foil and was good many days after! still moist and delicious. (of course, it’s gone now!)
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Wow….fantastic recipe! My family loves it. I added 1/2 cup of semi-sweet chocolate chips and chocolate icing for really special occassions!
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YAY!! The best banana bread recipe, hands down!! It’s extremely moist, even a couple days later (we kept it in plastic wrap). Easy to make, too! I think next time I’ll add a little vanilla for a slightly different taste. Bravo, Pat!!
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Thank you so much for posting this wonderful banana rread recipe 🙂 It’s soooo yummy, I’m making it again this weekend!
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This is a great recipe!! I too added vanilla,cinnamon & nutmeg. Also I used half white sugar & half brown sugar. It only took about an half an hour to bake. I did it in the toaster oven. Everyone loved it. I’m making it again this week. Thanks!!
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This bread rose nicely in my oven. To make the bread lower-fat, I used only half the margarine called for and replaced the rest of the margarine with applesauce. The bread turned out delicious and still moist inside. The walnuts made the bread even more delicious!
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Excellent bread! I added the cinnamon and brown sugar as others mentioned. Delicious!!!
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Just got done baking this recipe for the second time. It has got the best flavor and texture for banana bread that I have had in a long time. Most banana breads tend to be slightly solid and a “rubbery” but this one not solid at all. Thanks for the recipe!!
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I had to add an update to my 2003 review… not only is this a delicious bread it’s also very versatile. This morning, wanting something a little different and being short on bananas, I added 1 can of whole berry cranberry sauce, in addition to my 1-1/2 c. of mashed bananas (for a double batch) I’ve also used applesauce or crushed pineapple (drained) as an extender to the bananas. Oh, and I always replace the white sugar with brown and add cinnamon and vanilla to the recipe… it’s always great and it always disappears fast!! Thanks so much for this keeper 🙂 9/24/03This is an excellent banana bread recipe. It bakes up nice and moist with a lot of banana flavor. I made it as the recipe states, except that I added about 1/3 c. extra of bananas, rather than throw out some of what I’d already mashed. The one loaf took about 65 minutes to bake.
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I made this tonight and it came out very well! It was so moist and delicious! I added a tsp of vanilla as suggested, used 3 med-lg. bananas and added pecans since I didn’t have walnuts. This is certainly a keeper in our house!
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this was a great recipe. I did add some cinnamon-1/2 tsp and 1/2 tsp vanilla. I also used brown sugar, 1/3 cup with 2/3 cup of white sugar. Excellent recipe! Might use a little more cinnamon next time.
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Although the flavor of this bread was very good, I found that the suggested cooking time was off by about 20 mins. My bread came out very dry and overcooked.
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I just finished baking this bread a few minutes ago. It is still warm but I have tried a slice and it is very very good. I might have put a little more banana in it because I like a strong banana flavor but other than that it turned out great. I did follow the suggestions of adding vanilla and cinammon and using 1/3 cup brown sugar along with 2/3 white. I had to purchase those aluminum baking tins at the store after discovering I had lost my loaf pan and they were a little smaller than 9 x 5 so my batch made two loaves. It took about 45 minutes at 350 (the last ten minutes I lowered the temp to 325 because the top was nice and brown and the middle needed a bit more time) and they are PERFECT. All in all a great recipe!! Thanks!
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It’s really easy to make and I’ll do it again, my 5 year-old son love it. I normally give a little of the thing I bake to my mom and to my mother in law, this time my son didnt let me do it.
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Very good recipe. I added ground walnuts mixed with white and brown sugars before baking, for a crunchy crumb topping.
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I’ve been using this recipe for years. It is excellent! Just be mindful of the way it is written.
Recipes are usually written in the order of which the ingredients are used. This one is NOT. -
Fantastic Banana Bread recipe!! It was moist and light in texture. I liked this better than the Banana Banana Bread recipe. The color is much better. This recipe makes 5 mini loaf pans of bread. I plan to take some into work tomorrow to share with my co-workers.
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Rivals my mother-in-law’s banana bread!!! My husband couldn’t keep his hands off it-ate it for breakfast, lunch and snacks. Wonderful taste though may increase the bananas by 1/3 or 1/2 cup next time. Don’t think it would hurt! Texture perfectly dense and incredibly moist without being too wet.
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I have used the same banana bread recipe for years. I didn’t have all the ingredients for mine, so I looked for another just this once. I will never make mine again!!! This was the best. I added almost two cups of bananas and the vanilla and cinnamon. It made two small loaves and was excellent. Thank you
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Very good banana bread. Came out moist with a crusty top. Very enjoyable. I am still looking for one that has a little more flavor. I even added the vanilla and a little cinnamon. Maybe I need to wait until my bananas are all brown? I use them when the are about 1/2 brown.
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Easy. I used 3 bananas, 1 teaspoon vanilla and 1 teaspoon cinnamon. I skipped the nuts and forgot the milk it still came out good.
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Really good!
This is such a versataile recipe, it comes out really well even when you change many of the ingredients. I downscaled to 10 servings (I had a smaller loaf pan) added some vanilla, swapped brown sugar for about 1/3 of the white, and subbed chocolate chips for the nuts. I really recommend this variation. -
A fabulous basic recipe for banana bread! It was extremely moist, rose to a nice high loaf and tasted delicious. I had no nuts (and I do love banana bread loaded with walnuts), but it was wonderful without them. This recipe is a keeper!
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With the suggested cinnamon and vanilla extract, this bread is outstanding.
I’ve look for the perfect recipe for years, and this is it.
I had tried it with walnuts, almonds, pecans and macadamias, they are all good.
Thank you, Pat!!!. -
I just pulled it out of the oven and needed to give it a try right away – it smelled so good! I added the cinnamon, vanilla, and substituted 1/3 c. brown sugar for the white. It’s really good straight out of the oven!! I don’t know if it will still be around to try it cooled!!
Thanks for the great recipe and additions from everyone! -
Was sooo easy to make and even though I forgot to add the vanilla, it still came out perfectly. Everyone loved it!
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This is soo good!!! And very easy. I had some bananas that we going bad so I decided to try this recipe out..I had all the ingredients on hand too.
Very moist and yummy! Tastes like a cake almost. I added 1 tsp of cinnamon and 1 tsp of vanilla also. 🙂 -
With so many banana bread recipes to choose from, I read the reviews before deciding which one to make. I’m so glad I went with this one, it’s fabulous! I also added the 1 tsp. cinnamon and vanilla and and extra banana. I couldn’t wait to taste it and had a piece while still warm. YUM! Once my husband gets home, it’s a goner! Thanks everyone!
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YUM!!!! This is the best banana bread I have ever made!! I actually used oil in place of butter since I didn’t have any in the house. It came out perfect still… GREAT RECIPE!!! Thanks for sharing!!
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Very good loaf, easy, simple ingredients. I had to use shortening instead of margarine, but it turned out great anyway. Loaf was a little crusty at first, but after storing overnight in an air tight container was moist and soft. I will use this again.
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After years of trying more recipes than I can count, I have finally found a keeper! Rises up beautifully with a crisp crust (which I love). Color, texture, and flavor are wonderful. I had to try a slice right out of the oven! I can’t wait to try it in the morning (if it lasts that long). finally a recipe that doesn’t have a burned bottom and an undone middle. My search is over! Can’t wait to try it w/ cinnamon, vanilla a choc. chips. YUM!
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This is by far the best banana bread I’ve had. I took the suggestions of adding some vanilla extract and substituting some of the white sugar with brown. The only trouble I had was getting the bread out of the pan. Could be because it was a glass loaf pan and I didn’t let it cool enough before trying to get it out. Didn’t matter though–the peices that broke off were quickly gobbled up. Something that tastes this good doesn’t need any presentation! Loved it. Thanks Pat!
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I used this recipe to make muffins, and they came out great! I took other suggestions to add more banana (3 altogether), 1 tsp. cinnamon & vanilla. I also left out the milk (I’m lactose intolerant). I sprayed the muffin pans with Pam canola oil spray, and filled each cup with the batter (I ended up getting 13 muffins out of it!), and baked at 400 degrees for 15 minutes. I took them out, because they looked done, but after testing w/ a toothpick, they were still uncooked in the middle. So I put them back in for another 10 minutes on 325. These were the best muffins I’ve ever made!
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Really good, i put more bananas in and it took just over 1 hour to bake.
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The texture of this banana bread is perfect. I did half brown sugar, cinnamon and vanilla. I would like for it to be a little more buttery and sweet, so maybe I’ll up those two ingredients next time.
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I thought this recipe was good – I substituted 1/4 cup of oil & 1/4 cup of aaplesauce for the butter..And I added vanilla, and pecans instead of walnuts. It was quite good – mine only needed 35 minutes, not one hour.
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This banana bread is good but mine got dark on top and still wasn’t completely done in the middle. I followed the directions exactly so I’m not sure why it didn’t turn out. I’ll probably try the recipe again.
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This is the yummiest banana bread that I’ve ever had or made. You have to love those old 50s recipes!
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Delicious, moist and nice looking once baked.
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I’ve been using the old-fashioned Betty Crocker recipe for yours. NEVER AGAIN! This is the best banana bread recipe I’ve ever come across! One thing: I poured batter into two small loaf pans in lieu of one big one – shortens cooking time so bread doesn’t burn or dry out. Thanks for this wonderful recipe.
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Best banana bread ever. Easy to make…my 3year old helped and best he loved it too! I made a few changes…1 cup organic whole wheat flour and 1 cup org. all purpose flour…also added 2 eggs instead of 1…Next time however will reduce the amount of b.soda to maybe 3/4 spoon. OOPS i forgot to add milk yet it could not have been more moist and yum…LOVED IT! CHEERS PAT!!!
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Great recipe! I’ve made this bread twice. The first time I used 1-1/4 cups of bananas. The second time I used 1-1/2 cups. I liked it better with the 1-1/4 cups.
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Oh Yeah! I make this bread all the time and its the best! Some changes I find work well:
– add a little more banana if yours aren’t very ripe
– add 2-3 tbsp honey
– a tiny bit of brown sugar gives it a more mellow taste
– add some golden raisins
– after pouring into dish, top with rolled oats, chopped walnuts, sprinkle 1/2 tsp sugar for a glistening look. Pat the oats and walnuts a little to prevent them from falling off. drizzle a little more honey too
– clean up works well if you line the baking dish with parchment paper on bottom and sides -
This banana bread is the best I’ve tried and I have tried many. I changed a few things: I put half cup brown sugar and half cup white sugar & I always sprinkle the top of the loaf before cooking with brown sugar. YUM!! I cooked the loaf for 55 min and that was not long enough so I kept adding time. Next time I will reduce heat to 325 so the bottom does not overcook. Otherwise thanks for the awesome recipe!
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Perfect recipe. A definite keeper! Thanks so much.
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Excellent bread! My husband baked it and it still turned out good! It is very moist and the crust is soft after storing for a day. We didn’t have nuts to put in it, but I know that would make it even better! We added 1 tsp vanilla but no cinnamon.
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mmmmmmmmmm
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Absolutely the best. The only changes I made was instead of 1 C. white sugar, I used 1/2 C. brown sugar and 1/2 C. white cugar. This did take about 90 minutes in the oven, so next time, I will make two small loaves instead of one large. I think the secret ingredient is the milk. This addition made this bread light and moist, unlike the dense and heavy Banana Banana Bread on this site. This recipe’s bread only lasted a couple days and you can eat it plain, it’s that moist and flavorful. I used the optional walnuts.
If you try this, you won’t be disappointed.
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