Search thousands of recipes reviewed by home cooks like you.

Janet's Rich Banana Bread

Janet's Rich Banana Bread

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
vjonsson

vjonsson

This is the moistest banana bread that I have ever tasted. It's also very easy to make!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 15 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

naples34102
3096

naples34102

8/17/2009

With minor variations this is the recipe I've been making for 40 years. It originally came from a home ec teacher and it is beyond awesome. The differences are, first, that I cream the softened butter with the sugar (not melted). I add 1 tsp. lemon juice with the vanilla, and use 1 tsp. each of baking soda and baking powder, and 1-3/4 c. flour. Finally, regardless of how many bananas are used it should equal 1 cup. You will never find a better banana bread, and over the course of 40 years, I've never heard differently. Edited 8/17/09: My original 4/14/08 review should have indicated that I mash the bananas, not slice them.

MLEDOE
1213

MLEDOE

8/18/2006

As other reviewers mentioned, it was very moist and the flavor was good. My only issue was the sight & feel of the bananas in the bread. Slicing them up, instead of mashing or pureeing them, causes them to be quite mushy and purple. I felt like I was biting into a bruise each time I ate a slice. I ended up digging them out before eating in order to salvage the bread. Sorry, but I think I'll stick to mashing or pureeing...but I'll use the rest of this recipe.

BP133
883

BP133

12/5/2007

This is Martha Stewart's recipe... only Martha's says to use room temp. butter.. and suggests using a mixer for the butter and sugar to make it light and fluffy before adding flour and other ingredients, and a full cup of mashed bananas instead of chopped up like Janet says.. more bananas and mashing them is what many of you said you did to tweak this recipe, and it is better that way. It is a great recipe.

Similar recipes