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Mrs. Kurtz's Banana Bread

Mrs. Kurtz's Banana Bread

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Jessica M.

Jessica M.

This is a yummy recipe we made in my preschool class years ago and has been my favorite ever since.

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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:
  • 188 kcal
  • 9%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Cream together butter or margarine, sugar, and salt. Mix in egg. Stir in bananas and milk. Stir in flour and baking soda with a few swift strokes; do not overbeat. Spread batter into a greased and floured 9 x 5 inch loaf pan.
  2. Bake at 325 degrees F (165 degrees C) for 45 to 60 minutes, or until a tester inserted in the center comes out clean.
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Reviews

Jillian
38

Jillian

7/11/2011

Great little recipe! And it was a nice way to use up some ripe bananas! I used half brown sugar and half white sugar, buttermilk (sour milk) and added a nice splash of vanilla for good measure. Very tasty with a cup of tea!

kookiefool
15

kookiefool

6/12/2008

Besides giving me another way to use up sour milk, which I often do end up with, this was an excellent banana bread, simple to prepare, with a wonderful flavor. I've come back to this recipe more than a few times, and always am happy with the results, as are those I serve it to.

Sarah Jo
12

Sarah Jo

12/26/2008

Nice and basic. I used butter instead of margerine. I made them into muffins to freeze for my husband's lunch.

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