Recipe by Carol
"This is an old recipe that belonged to my mother. I've been making this bread since I was a teenager. At a candy striper bake sale a doctor bought this bread and said that this was the best banana bread that he had tasted."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 3/4 cups
This was a very yummy recipe....with a few modifications. First, I added 1/2 cup of heavy cream for a moisture texture, I used VERY ripe bananas, and used 3/4 cup of walnuts. I also mixed the dry ingredients and the "wet" ingredients seperately before blending them and and carefully added walnuts last. Also, my secret....SHHH!...after the bread has cooled completely, I wrapped it up in plastic wrap and let it sit (to allow flavors to blend)then served it the next day. YUMMY!
I tried this recipe but added about a half-cup extra banana mush and used half brown sugar. The taste was good, but the texture was lacking the quality I was looking for. It's just not my mom's recipe. It's light and fluffy, and if that's what you want, this is the recipe for you, but I wanted heavier and with a darker color and texture (and more banana flavor). I think beating the eggs first and adding the banana to the liquid, then blending the dry ingredients in would be better for texture as well. All in all, a nice light snacking loaf, but not what I had in mind.
The first time I baked this bread, it was quite good. I made it again today and decided to try some of the variations suggested by other reviewers: I added extra banana (the riper, the better), 1/2 cup of heavy cream, 1 teaspoon of cinnamon, 1 teaspoon of vanilla, and 1/2 teaspoon of nutmeg. Cooked it for exactly an hour, and the result was even better the second time around. The bread had a mouthwatering aroma, which filled up our home.
Using some suggestions from previous reviews, I modified as follows: I added 1 teaspoon vanilla, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 cup heavy cream and substituted 3/4 cup of flour for whole wheat flour. This produced a dense and very flavorful bread. I especially like the ease of preparation. Thanks!
This is the best banana bread recipe I have found so far. It has great banana flavor and moist texture that I like in banana bread. I added 1 tsp each of vanilla, cinnamon and 1/2 tsp of nutmeg. Next time I might try adding chocolate chips just for another twist to this great basic recipe. Bravo!
Great banana flavor, easy to make. I've made it more than once and everyone loves it. Hard to overcook, too, which is always a plus.
My daughter helped me make this recipe, and though it was easy, the taste left much to be desired. I don't know if it was just myself, but I only managed one tiny sliver before I couldn't eat it. I think I'll keep looking.
I've had (and made)much better banana bread. This recipe was kind of blah. I will be switching back to my standard recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Bread II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 84
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a moist, old-fashioned banana bread.
See the secret to baking moist, delicious banana bread.
See how to make moist, nutty banana bread.