Banana Bread IV

Banana Bread IV

505 Reviews 15 Pics
  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
Teri Lynn
Recipe by  Teri Lynn

“My family lives for banana bread, and they all say this recipe is heaven!”

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Adjust Servings

Original recipe yields 2 loaves



  1. Preheat oven to 300 degrees F (150 degrees C). Grease 2 - 9x5 inch loaf pans. In a medium bowl, mash bananas and stir in the eggs until well blended. Set aside.
  2. In large bowl, beat shortening and gradually add sugar. Stir in vanilla and banana mixture. Whisk together flour, baking soda, and salt; blend into batter. Add walnuts if desired. Divide between the prepared pans.
  3. Bake for 1 hour 15 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.

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Reviews (505)

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Wonderful!!! I took the advise of other reviews and did 1cup white sugar and 1cup Brown sugar. I also used an electric mixer. The batter was so creamy, I ate alot of it raw(yummmm). I did have to cook it for an extra 15 minutes to get it done. I also toasted my pecans in a pan with butter flavored Pam before I put them in the batter. I sprayed both pans with Butter flavored Pam then sprinkled cinnamon and brown sugar(mixed) in the bottom of each pan added the batter then sprinkled the top of each with the cinnamon sugar mixture. Both came out of the pan clean and the top was sooooo good. I got this idea from another review as well. I looked at every recipe on this site before I decided on this one. I only found two reviews that were negative for this recipe and I have decided the cook must have done something wrong or their oven was not working properly. I am very pleased and will make this often!



I have a reputation at work as being our best baker, but I didn't have a banana bread recipe I was confident to share...until now! I made this for the first time tonight with a few substitutions: half shortening/half applesauce; removed 1 c. of the sugar; added 1 tsp. cinnamon and 1/2 tsp. nutmeg. It turned out perfectly moist and delicious. NOW I have to decide IF I'm even going to take one of the loaves to work! Thanks, Teri Lynn for a classic recipe to add to my recipe box!



This is THE BEST banana bread! I recently made it with SPLENDA sugar substitute and added 1 tsp extra baking soda and 2 tbl molasses. It turned out much lighter (in weight of course) and was more cake-like in texture. I was also pleasantly surprised with the taste. Good for us diabetics. Thanks for this versatile recipe.

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Amount Per Serving (24 total)

  • Calories
  • 258 cal
  • 13%
  • Fat
  • 9.6 g
  • 15%
  • Carbs
  • 40.5 g
  • 13%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 214 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Banana Bread I


next recipe:

Banana Bread II