Angie's To-Die-For Banana Bread

Angie's To-Die-For Banana Bread


"A not too sweet, super-moist, deep golden brown, dense banana bread with a crispy sugary crust right out of the oven. It is enjoyed at our home hot with butter, and eaten like cake with a fork. The kids don't let it make it to Day 2, so if you love it like we do, get it while it's hot! You'll never make another banana bread recipe again!"

Ingredients 1 h 5 m {{adjustedServings}} servings 311 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 306 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. In a bowl, whisk together the flour, baking soda, and salt.
  2. In a separate large bowl, beat the butter, vegetable shortening, white sugar, and brown sugar together with an electric mixer on Low until thoroughly mixed; beat in the bananas, eggs, buttermilk, sour cream, and vanilla extract until well combined. Mix half of the flour mixture into the banana mixture; beat until combined; beat in remaining flour mixture. Mix on Medium speed for 1 minute. Pour the batter into the prepared loaf pans.
  3. Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, 50 minutes to 1 hour. Allow to cool for 15 minutes; serve warm.
Tips & Tricks
Gluten-Free Banana Bread

See how to make a kid-approved banana bread with gluten-free flour.

Janet's Rich Banana Bread

See how to make super-moist banana bread with concentrated banana flavor.


  • Cook's Note
  • If you don't have buttermilk, substitute 1 teaspoon of white vinegar added to 1 cup milk; let stand 10 minutes.
Rate recipe

Your rating


Reviews 29

  1. 30 Ratings


Awesome banana bread, and yes this recipe is "To-Die-For"! I know that may seem a bit overly dramatic, but this stuff is really good. I've made a lot of banana breads on this site and this is one of the better recipes. I cut the recipe in half as I only needed one bread but I wish I'd made two! I used butter-flavored shortening, added a little more banana, and used low-fat buttermilk and sour cream. I did add a bit of cinnamon and next time I think I might add in some walnuts or chocolate chips - and believe me there will definitely be a next time! This bread was very moist (ya just gotta love baking with buttermilk), rich and delicious. Oh so good warm out of the oven with a bit of butter. Thanks for a great recipe AMHORSCH!

Sarah Jo

To die for......yes, ma'am! I made this today with my older boy only substituting whole wheat white flour for the regular flour and cutting the white sugar back to a scant 1/2 cup. I made 12 large-ish muffins for us as snacks and three "gift" loaves for friends (random acts of kindness!). This banana bread is one of the best we've ever had. Really, REALLY to die for! I hate to make it lighter because it's really freaking yummy but next time, I might cut the butter and oil back by half and add more mashed banana. NOTE: To prevent a tough banana bread, I always wisk together all my dry ingredients (including sugar) and all my wet ingredients and then fold the dry into the wet until just moistened making sure not to overmix. You get perfect quick bread/muffins every time. EDITED: I've now made this recipe twice and not only does my family love it, but so do the six people we've made gift loaves for. Thanks!


Sherrie have you ever heard the saying " if you can't say something nice don't say anything at all" you may want to consider this as many of us here appreciate any and all advise from other here. Barb