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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- by: BRISA
- 22 years ago
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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- by: JEHARI
- 22 years ago
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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- by: Cookdap Member
- 22 years ago
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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- by: HEART2HAND
- 22 years ago
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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- by: NANAWAG
- 22 years ago
“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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- by: SHELS77
- 22 years ago
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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- by: Kristin Keppel
- 22 years ago
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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- by: Cookdap Member
- 22 years ago
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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- by: Heather
- 22 years ago
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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- by: HOPPER5000
- 21 years ago
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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- by: CINGULAR
- 21 years ago
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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- by: JANIE
- 21 years ago
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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- by: SWEETTHING111
- 21 years ago
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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- by: Carmen Cortes
- 21 years ago
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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- by: Cookdap Member
- 21 years ago
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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- by: Heather Berry Walters
- 21 years ago
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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- by: YELLOWMNM81
- 21 years ago
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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- by: Diana S.
- 21 years ago
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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- by: ZEROSF
- 21 years ago
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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- by: SARABELLEM
- 21 years ago
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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- by: Kristen0210
- 21 years ago
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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- by: Cookdap Member
- 21 years ago
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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- by: IMASPROUT
- 20 years ago
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. -
- by: Marne
- 20 years ago
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! -
- by: Fishinwidow
- 20 years ago
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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- by: Wamsmom
- 20 years ago
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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- by: Annie Cohen
- 20 years ago
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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- by: LOVEBIRD8
- 20 years ago
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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- by: Sarahfriedman
- 20 years ago
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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- by: Cookdap Member
- 20 years ago
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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- by: Cookdap Member
- 20 years ago
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 -
- by: Cookdap Member
- 20 years ago
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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- by: OHIOMOM1
- 20 years ago
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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