This moist banana loaf is delicious served warm with butter — mmm. This recipe can be easily doubled to make two loaves.
Ingredients
- 1 cup white sugar
- ½ cup butter
- 2 large eggs
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped walnuts
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan.
Step 2
Cream sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in mashed bananas. Sift together flour, baking soda, baking powder, and salt in a separate bowl; beat into banana mixture just until combined. Fold in nuts. Pour batter into the prepared pan.
Step 3
Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 278 | |
% Daily Value * | |
Total Fat12g | 15% |
Saturated Fat6g | 28% |
Cholesterol51mg | 17% |
Sodium299mg | 13% |
Total Carbohydrate40g | 15% |
Dietary Fiber2g | 6% |
Total Sugars21g | |
Protein4g | |
Vitamin C3mg | 13% |
Calcium33mg | 3% |
Iron1mg | 8% |
Potassium163mg | 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: SILLYLUC
- 23 years ago
this bread was wonderfully moist! i totallly changed a couple things in the recipe, i used 1 cup brown sugar instead of white sugar,, i used whole wheat flour instead of all purpose flour and i added a tsp and a half of vanilla… so the bread was browner… it was very moist and i ate half the loaf before it cooled!
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- by: Sundrops
- 22 years ago
This was superb! My 3 yr old loved it, my husband loved it, my 7 mo. old wants to try it, and I loved it! And boy was it easy to make, too! I substituted 1/2 cup of the white sugar for brown, added vanilla & 1/2 tsp of cinnamon & omitted the nuts. I also baked for 45 min. in a 8×8 pan. Yum!
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- by: Cookdap Member
- 20 years ago
This was pretty good banana bread. Very very moist, and once you eat one piece, you cant stop!! I added a little bit of cinnamon and will add some vanilla next time. I was this was a *little* bit sweeter, next time I may add more sugar, or maybe my bananas were just not sweet. Either way, I will make this again!
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- by: Cookdap Member
- 20 years ago
This recipe is great. I used 1/2 cup white sugar and 1/2 cup brown sugar and added 1 tsp vanilla after creaming the butter and sugar. I also added an extra banana to the mix. I baked the loaf for 50 minutes, instead of 60, and it was perfect. My 2 year old loved it and he’s not crazy about bananas so I consider it a success!
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- by: Michigan Mommy
- 19 years ago
This was a great simple banana bread. My husband loved it! I doubled the recipe and added two extra bananas (one per loaf) since I wanted to use them up. Didn’t add the nuts since hubby doesn’t like them. Overall great mellow banana flavor, not too sweet, and you really “know” it’s banana bread — not banana with a zillion other flavors bread.
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- by: JACMOO
- 18 years ago
I used 1/2 white and 1/2 brown sugar, and subsituted whole wheat flour for all purpose flour and it tuned out great. Still moist and tasty-oh I added chocolate chips instead of walnuts. I have also made muffins with this recipe, 12 muffins bake for 25-27 minutes (with whole wheat flour). Everyone loves them!
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- by: Mikephx
- 18 years ago
Had mixed success with this one. I used only brown sugar in the amount indicated, and that might be the problem. Wife suggested needs to be sweeter, stick with white sugar (however, note that in many reviews of this dish a ? brown and white sugar mix is used and suggested). Also we don’t use nuts because my son can have a non-tolerant reaction to them. But he didn’t even finish his first slice. Wife thinks there’s too much backing powder, “I can taste it try cutting it in half”. I didn’t even know baking powder had a taste. I still don’t. Wife did say something that hints on were to go with this. She noted that, “…muffin-like breads like this loaf can be tricky”. As you make this dish, try keeping that hint in mind. For example are raisins a good addition? And any tricks you have to help keep a muffin from becoming a heavy blob, they might need to be put in play here. I’ve given the dish a 4 star because I do like it. But, again, it’s trickier than a rooky baker might want to take on. And that’s just my story, “Rooky baker takes on more than family can chew”.
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- by: LESLIE30
- 17 years ago
like other reviewers i used 1/2 c. white sugar & 1/2 c. brown sugar plus added 1/2 tsp. vanilla to the batter. half whole wheat & half all-purpose flour worked very well too. lastly, i couldn’t help but sprinkle a little cinnamon-sugar overtop before baking this wonderful bread. i made an extra loaf as a gift for friends….they loved it! many thanks madison!
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- by: FLOWERSINHERGARDEN
- 16 years ago
This bread is delicous. Mine came out sweet and moist with a crunchy crust. I used four bananas. I baked mine on the gas grill with the front and back burners on low and the middle burner off. It baked for 1 hour 45 minutes. I covered it with foil for the last hour. The crunch crust combined with the moist cakelike center were a wonderful texture combination.
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- by: Roxy
- 16 years ago
I’ve tried many banana loaves and none have ever been as well received as this one! It’s so simple, light and delicious! I add a half tsp of cinnamon and substitute sugar for maple syrup (3/4 cups for each cup of sugar minus 3tblsp of liquid per cup of maple syrup used). Perfect!!!
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- by: Elisa
- 16 years ago
Really good! The first was gone with in the hour it was pulled out of the oven. I made two loaves, both of which I added some pumpkin spice, just to make it a little different, but the other I added a 1/2 cup chocolate chips and lessened the white and put in 1/4 brown sugar, and sprinkled both with brown sugar which gave it a nice crusty top.
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- by: Nylasorj
- 15 years ago
My family got this recipe from an elderly neighbor we adopted as “Grandma” about 50 yrs. ago. She probably got it from her mother, who got it from her mother. It’s been made for generations, because it’s sooo good. The only difference is that Grandma’s recipe calls for 1 tsp. of vanilla extract and 1 tsp. of cinnamon. If you use salted butter, omit the 1/2 tsp. of salt. I don’t use nuts, but I do add at least a cup of plumped raisins. Raisins are a natural preservative, so this bread stays fresh for days without refrigeration. I bake it in an 8″ x 8″ Pyrex baking dish at 350 deg. for about 1 hour. If you cover it as soon as it cools, it will stay very fresh and moist. I cut it into 3/4″ slices and then cut those into thirds. I tried Grandma’s recipe the other day with one cup of Miller’s bran and about 1/4 cup of buttermilk added to it. It didn’t change the taste at all, but it made it heartier and a little chewier. My boyfriend said it was the perfect snack on a very difficult 8-hour bicycle ride. He shared a piece with a co-rider who said it was good enough to be sold in stores. He was going to share some with other riders, but decided he like it too much to share! It tastes better each day, especially warmed for 10 seconds in the microwave, with a little butter. I’ve printed out several recipes from this site for banana bread that I’m going to try, but I’ll be surprised if I find one that I like better than Grandma’s, especially with the added Miller’s bran.
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- by: Jenbolen
- 15 years ago
taste great.I baked the batter in 8 mini loaves. only took 20 minutes!! I subbed dark brown sugar for the white sugar and it came out great. taste good even without nuts, i just didnt have any on hand. Next time I’m going to add some blueberries. its not super moist, but its moist enough to stand on its own but its not dry at all. its amazing hot with butter.
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- by: Luv2bake
- 14 years ago
This was the most delicious banana bread I’ve ever had. It was moist, and with the chocolate chips I added (instead of nuts), it was dessert all by itself! Although my husband put vanilla ice cream over a piece and that was delicious as well! Will definitely make this again.
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- by: Sarah Jo
- 14 years ago
I doubled this recipe. I needed two basic loaves to share with my favorite neighbor down the street and the women from my Mom’s Group. I did use butter but I cut the amount in half and substituted homemade organic applesauce. I also cut the sugar in half. I used organic eggs, whole wheat flour and because some of the women in my mom’s group have nut allergies so I omitted them. I also added a teaspoon of vanilla extract. This was a great basic banana bread recipe that’s not all gussied up. NOTE: Because banana bread can be a little cranky and cook too fast on the outside, I covered the loaves halfway through with foil to prevent them from burning before they were through baking all the way through.
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- by: Angela Giacone Cohen
- 13 years ago
This is a great banana bread recipe! I have been making it once a week since my family enjoys it and those over ripe bananas that do not get eaten are put to good use. I have tried different variations including adding a cup of chocolate chips, making mini loafs, and I even made some mini muffins for my son for an after school snack. Great recipe! 🙂
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- by: Maria Bouma
- 13 years ago
LOVE IT! This is the first time I’m trying to bake something that requires the butter and sugar to be mixed first. I added spekulaaskruiden (a spice mix consists of cinnamon, nutmeg, cloves, ginger, and mace) and I omitted the walnut since I didn’t have it. It was awesome. Even my mom and sister (they are bakers) loved it.
Thanks, Dakota Kelly. -
- by: Chocolate1979
- 13 years ago
best bread ever! I’ve been making banana bread for years, but after reading the reviews, I had to try this one. This is my new banana bread recipe! I did use Energy Egg Replacer as my husband has an egg allergy. I also added a tsp of vanilla and sprinkled cinn/sugar on top before baking. Everyone in my family loves it.
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- by: Auntiej
- 13 years ago
Another rave review. This banana bread was a big hit with our Sailor who is home on leave. We won’t have to worry about whether or not to freeze leftovers. Very flavorful. I used half brown sugar and half Splenda, egg substitute, and white whole wheat flour. Added the vanilla and cinnamon suggested by other reviewers. This bread smells heavenly when it’s baking.
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- by: Ellachamp
- 13 years ago
My family and I loved it so much and it was gone the next day! It’s moist and has the right amount of sweetness. I added 1 tsp of vanilla just like what the other reviewer suggested and it was yummy! I don’t think I want to try any other banana loaf recipe. I’ll make this over and over! 🙂
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- by: Schuwentz
- 13 years ago
Great, I use granola mix with raisin, oats, pumpkin seeds, and either almonds or walnuts, I mix this granola myself for yogurt topping and always have some in the house.. I add a cup and it is just great.. if the mixture gets dryer than it should I add some yogurt as well, it is banana base, and healthy although I doubt is reduces the calories,.. but great for lunch bags, and road trips… ENJOY!!
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- by: Alley Bri
- 13 years ago
Excellent recipe! THE BEST Banana Bread I’m pretty sure I have ever had! The only change I made was instead of 1 cup sugar, I did 3/4 cup sugar and 1/4 cup brown sugar. The batter was even amazing so I was excited when it was done, I ate a HUGE hunking piece! I will be making this again and again and I think I will be giving it to family and friends for Xmas
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- by: Rosemary Felle
- 13 years ago
Don’t understand why…but, I made this twice and both times I was not impressed with the flavor or the texture. I thought the fist time may have been because I might have unknowingly forgot an important ingredient. But when it turned out no different the second time, I knew then that I wont be making it again. I have no clue as to what I would do to improve it. I’ll just keep looking for a banana loaf recipe till I find one I like.
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- by: C_Lynn
- 12 years ago
This was the best banana bread I have made, and I`ve tried so many recipes. I followed the recipe exactly as given. It was so moist and the texture couldn`t have been any nicer! The banana taste really came through on this recipe. I can`t say enough about how good it was! Thanks for the recipe.
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- by: Margaret P
- 12 years ago
I have made this loaf twice, doubled. It works well for a loaf or muffins. As a tip for making sure any banana loaf is moist, use over-ripe, frozen bananas which have been thawed. They look ugly and the loaf may turn out darker, but trust me, it’s worth it. Also, substitute half the butter for oil (I use corn oil or canola oil…whichever I have on hand.) Here are my adjustments: 1) 1/4 cup butter plus 1/4 cup canola oil; 2) 1/2 cup white sugar & 1/2 cup brown sugar (work any brown sugar lumps with a potato masher if your mixer doesn’t get them); 3) 1 cup white flour & 1 cup whole wheat flour; 4) 1/2 tsp baking soda instead of 1 tsp (this will cut down on the baking powder or baking soda taste which MikPhx spoke of…well, which his wife insisted on); 5) increased salt from 1/2 tsp to 1 tsp; 6) added 1/2 cup chocolate chips in addition to the 1/2 cup walnuts (my family likes it so). Finally, the first time I tried this recipe, I made muffins (had to reduce bake time, of course). The second time, I made the loaf (two large loaves, since it was doubled)…but I think I needed to cut the bake time by 5 minutes since it burned in the bottom. (It could be my testy oven.) In all, I will be keeping this recipe since I have tried many. Thanks!
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- by: Alk02g
- 11 years ago
this was magic. The only change I made was going half brown sugar and half white sugar. This bread rose nicely and was just fantastic. My husband took some to work and his coworkers loved it, too. I’ve tried a few banana bred recipes from this site now, but this is the one I’ll keep!
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