Really Rich Banana Bread

Really Rich Banana Bread

52 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 45 m
Recipe by  Mama_B

“My sister gave me this recipe. It is so decadently rich and wonderful and especially nice toasted and spread with a little salty butter, or even cream cheese.”

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.


Adjust Servings

Original recipe yields 1 - 9x5 inch loaf pan



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 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. In a separate bowl, stir together flour, baking powder, nutmeg, allspice and salt. Blend the flour mixture into the butter and egg mixture a bit at a time, beating well after each addition.. Stir in the banana and vanilla; mixing just enough to evenly combine. Pour batter into prepared pan.
  3. Bake in preheated oven for 90 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool the cake in the pan for 10 minutes and then turn out onto a wire rack to cool completely.

Share It

Reviews (52)

Rate This Recipe


I was very disappointed with this recipe. I followed the directions to the letter. The texture was not heavy (or "rich") like I thought it would be, and actually turned out lighter than other recipes I made (from this site) the same day. I was also not fond of the prominent egg flavor, and the bread was not as sweet as other banana bread recipes I've tried. If you do opt to try this recipe, watch the baking time closely-- mine took no where near 90 minutes to bake. The ingredient list made me think this would be a great bread, but it is not a recipe I will make again.



Don't confuse it with those fluffy banana breads you're used to. This one has a nice, dense texture and slices and freezes well. It doesn't need nuts, which is nice for a change. I would make this one again. It's perfect for a brunch buffet table, and the kids love it. Tried it with a bit of cinnamon honey and salty butter. That was really wonderful.



Oh wow! What a change from the banana breads I'm used to. I could never make toast with other banana breads, but this was so good for breaky with peanut butter. I am taking this to all my pot lucks and gatherings!

More Reviews

Similar Recipes

Janet's Rich Banana Bread

Janet's Rich Banana Bread

Lower Fat Banana Bread II

Lower Fat Banana Bread II

Brown Sugar Banana Nut Bread I

Brown Sugar Banana Nut Bread I

Banana Bread VIII

Banana Bread VIII

Banana Bread II

Banana Bread II

Janet's Famous Banana Nut Bread

Janet's Famous Banana Nut Bread


Amount Per Serving (12 total)

  • Calories
  • 345 cal
  • 17%
  • Fat
  • 18.2 g
  • 28%
  • Carbs
  • 41.1 g
  • 13%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 146 mg
  • 49%
  • Sodium
  • 135 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Janet's Rich Banana Bread


next recipe:

Banana Bread II