4H Banana Bread

4H Banana Bread

Pat Heldenbrand 0

"This is an old 4H bread recipe my daughter used to make in the 50's. Best one I ever ate."

Ingredients 1 h 10 m {{adjustedServings}} servings 265 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Sift together flour, baking soda, baking powder, and salt.
  2. In a large bowl, cream sugar and butter or margarine. Beat the egg slightly, and mix into the creamed mixture with the bananas. Mix in sifted ingredients until just combined. Stir in milk and nuts. Spread batter into one greased and floured 9x5 inch loaf pan.
  3. Bake at 350 degrees F (175 degrees C) until top is brown and cracks along the top.
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Reviews 817

  1. 995 Ratings


Excellent and very moist. Definitely don't bake longer than 50 min. I usually use 3 medium size bananas - which yields about 1 1/2 cups. The less bananas you use, the less cooking time, by 3-5 minutes less. Use all butter for best flavor. This recipe does need spices: 1.5 teaspoon cinnamon, 1 teaspoon vanilla, and use all brown sugar - reducing to 3/4 cup is plenty sweet) - all seems to be the best ratio. I've made this about a dozen times and these additions make it perfect. This is also easier to make than "Banana Banana Bread" from this site since it requires less bananas - having 2 or 3 ripe bananas is more likely than 5 or 7 & this one has more banana flavor and is more moist. I've made both but use this one for my master recipe. TIP - this bread is pretty moist, but if you need to prolong it even more for giving away, add 2 tablespoon vegtable oil. **update** I have substituted buttermilk for regular milk, and the bread came out super moist. It also improved the texture, making it lighter & spongier. I also cover it tightly with foil after it's baked to let it steam for 1/2 hour or more. A bakery secret for all loaf breads to lock in the moisture.


It was still baking in the oven when I realized that I hit a jackpot! This is absolutely the best banana bread I've ever had. However, I took many of the suggestions into consideration and I think the recipe shouldn't be followed to the letter. I used 1/2 c butter instead of margarine, 1/2 c white sugar, 1/2 brown sugar, 1 tsp cinnamon, 1 tsp vanilla, 1 1/4 c mashed banana, 2 eggs, and a bit more salt.


This banana bread recipe is the best one that I have used. Before I made this recipe, I made the "Banana Banana Bread" recipe that had 5 stars and 728 ratings. I was pretty dissapointed with it. It didn't have as much banana flavor as I like and wasn't as sweet as I like. It also wasn't moist at all. I found this one and decided to make it and the only thing that I found bad about it was that it kinda had the tendancy to fall apart. I might try adding another egg to prevent this next time that I make it. Other than that, it was absolutely delicious!!! It's very very moist and had lots of banana flavor. I did add a teaspoon of vanilla to it, so maybe that helped!!! Good luck and Happy cooking! :-)