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Janine's Best Banana Bread

Janine's Best Banana Bread

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Janine Cunningham

Janine Cunningham

Every time there is a party or any type of gathering, I'm asked to bring a loaf of my homemade banana bread. It's always the first to go and I'm always jotting down the recipe afterwards for friends. It's simple, quick and delicious!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
  2. In a large bowl, cream together butter and sugar. Beat in the egg and mashed bananas. Mix in flour, baking soda and salt just until combined. Pour into prepared loaf pan.
  3. Bake in preheated oven for 1 hour. If top begins to brown too quickly, decrease heat slightly. Center should be soft and chewy, while the outside, crisp and crunchy.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

kayster
461

kayster

3/11/2007

Review update - after making many batches of this wonderful bread, I finally think I figured out where the "dry" reviews are coming from. The bananas I used before were quite large. The bananas this time were not as big and I only had the 3. The batter turned out much stiffer than usual and I got a very dry loaf. So use BIG bananas, or add extra if you have smaller bananas. I guess a cup amount would be more accurate.

Anne Z.
309

Anne Z.

11/19/2005

This recipe was delicious and quite easy to make, as promised. I used 2 eggs instead of 1, and added a tsp. of vanilla, but this was probably the moistest banana bread, and the slightly crisp outer crust was wonderful.

Elizabeth
253

Elizabeth

10/23/2006

Excellent! I added a handful of brown sugar (a trick my mom taught me for color and a nice crunch to the crust) and a dash of milk to thin it out a little.

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