"My family lives for banana bread, and they all say this recipe is heaven!" — Teri Lynn
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very ripe bananas
2 1/2 cups
3 1/2 cups
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 thought I would try a different Banana Bread from the one that I usually bake. I choose this one because of so many positive reviews. I was very disappointed the bread was just o.k. for me. Very little banana flavour considering you use 5 bananas. I don't think I would make this again.
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.
My husband is very picky when it comes to banana bread. I have tried about 5 different recipes now to find the one "like his mom used to make." My search is finally over. We both love this banana bread. It is moist and just fanatastic. I made one loaf with chopped pecans (I didn't have any walnuts on hand) and the other loaf plain. I am not sure which loaf we liked best. I always dread getting the end pieces too, but the entire loaf was wonderful. Absolutely perfect!! I wouldn't change a thing!
I used this recipe for muffins - bake 23 minutes.
To quote my husband, "These are the best muffins I've ever had." I halved the recipe, used 3 bananas, which yielded almost 2 dozen muffins. I added 1/2 cup chocolate chips to half the batch for the choco-holics in the family.
This recipe is awesome, very cheap too. I made 40 loaves for Christmas gifts wrapped them in nice kitchen towels with color matching lace, all that for less than a dollar per gift. Wonderful, moist and flavorful. I added chocolate chips and left tiny pieces of banana "unmashed" for a different touch.
If I could give this recipe six stars I would!! Very moist and tasty. I did cut back on sugar by a half cup. My old recipe was dry, This one is definitely a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Bread IV
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 87
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