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Banana Loaf

Banana Loaf

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
dakota kelly

dakota kelly

Moist banana loaf, delicious warmed with butter ... mmmmmmm ... This recipe can be easily doubled to make 2 loaves.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, stir in the mashed bananas.
  3. In a large bowl, sift together flour, baking powder, baking soda, salt. Blend the banana mixture into the flour mixture; stirring just to combine. Fold in the nuts.
  4. Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
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Reviews

SILLYLUC
152

SILLYLUC

9/15/2002

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!

TNATH
72

TNATH

7/10/2007

This is the best banana bread recipe I've ever made. I tried it because it looked quick - and called for 3 ripe bananas which I needed to get rid of. I left the walnuts out and substituted vanilla chips. I also added a teaspoon of Vanilla.

MikePhx
55

MikePhx

10/31/2006

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 ½ 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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