Best Ever Banana Bread

1,176 Reviews 82 Pics
Rose
Recipe by  Rose

“This really is the best banana bread I have ever tasted. Very moist and it freezes well. I also bake this in 3 small loaf pans however you may need to shorten the baking time.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9x5 inch loaf

ADVERTISEMENT

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
  2. Blend together the eggs, buttermilk, oil and bananas.
  3. Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.
  4. Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.

Share It

Reviews (1,176)

Rate This Recipe
Georgia
1405

Georgia

Oh my GAAAAWWWDDDD! This was the BEST bread EVER! Here are the changes I made: * 1 cup of white sugar and 1/2 cup of packed brown sugar * add 1 tsp. vanilla * add 1 tsp. cinnamon * substitute apple sauce for the oil * cooked in a Pampered Chef mini loaf stone pan (4 small loaves) * sprinkled Ghiardelli chocolate cooking chips (60% cocoa) on top * cooked for 57 minutes * I used 3 overly ripe bananas, which was more than 1 cup It is so out of this world...chewy on the outside and moist and dense on the inside...but not overly sweet. I ate a whole mini loaf steaming right of the oven, b/c I couldn't stop. I'm going to go into a banana bread coma! Delicioso!

MuskokaMommy
1364

MuskokaMommy

Seriously.. stop writing reviews of 'best ever' when you changed the entire recipe!!!!!

JENR
659

JENR

This is wonderful. Yogurt works as well as buttermilk. I also accidentally found out that if you use vanilla yogurt instead of buttermilk, applesauce instead of oil, and cut out the sugar, it's a pretty good low fat, low sugar treat. Better if it sits for a day so the natural sugars can absorb. I've tweaked this recipe a lot and no matter how I make it it's wonderful! Thanks, Rose!

More Reviews

Similar Recipes

Janet's Rich Banana Bread
(2,802)

Janet's Rich Banana Bread

The Best Banana Bread
(946)

The Best Banana Bread

Cathy's Banana Bread
(847)

Cathy's Banana Bread

Banana Bread V
(793)

Banana Bread V

Creamy Banana Bread
(797)

Creamy Banana Bread

Sarah's Banana Bread Muffins
(553)

Sarah's Banana Bread Muffins

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 307 cal
  • 15%
  • Fat
  • 13.6 g
  • 21%
  • Carbs
  • 44.2 g
  • 14%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Janet's Rich Banana Bread

>

next recipe:

Best Hawaiian Banana Nut Bread