Recipe by dakota kelly
"Moist banana loaf, delicious warmed with butter ... mmmmmmm ... This recipe can be easily doubled to make 2 loaves."
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
ripe bananas, mashed
this bread was wonderfully moist! i totallly changed a couple things in the recipe, i used 1 cup brown sugar instead of white sugar,, i used whole wheat flour instead of all purpose flour and i added a tsp and a half of vanilla... so the bread was browner... it was very moist and i ate half the loaf before it cooled!
Don't understand why...but, I made this twice and both times I was not impressed with the flavor or the texture. I thought the fist time may have been because I might have unknowingly forgot an important ingredient. But when it turned out no different the second time, I knew then that I wont be making it again. I have no clue as to what I would do to improve it. I'll just keep looking for a banana loaf recipe till I find one I like.
This is the best banana bread recipe I've ever made. I tried it because it looked quick - and called for 3 ripe bananas which I needed to get rid of. I left the walnuts out and substituted vanilla chips. I also added a teaspoon of Vanilla.
Had mixed success with this one. I used only brown sugar in the amount indicated, and that might be the problem. Wife suggested needs to be sweeter, stick with white sugar (however, note that in many reviews of this dish a ½ brown and white sugar mix is used and suggested). Also we don't use nuts because my son can have a non-tolerant reaction to them. But he didn't even finish his first slice. Wife thinks there's too much backing powder, "I can taste it try cutting it in half". I didn't even know baking powder had a taste. I still don't. Wife did say something that hints on were to go with this. She noted that, "...muffin-like breads like this loaf can be tricky". As you make this dish, try keeping that hint in mind. For example are raisins a good addition? And any tricks you have to help keep a muffin from becoming a heavy blob, they might need to be put in play here. I've given the dish a 4 star because I do like it. But, again, it's trickier than a rooky baker might want to take on. And that's just my story, "Rooky baker takes on more than family can chew".
like other reviewers i used 1/2 c. white sugar & 1/2 c. brown sugar plus added 1/2 tsp. vanilla to the batter. half whole wheat & half all-purpose flour worked very well too. lastly, i couldn't help but sprinkle a little cinnamon-sugar overtop before baking this wonderful bread. i made an extra loaf as a gift for friends....they loved it! many thanks madison!
So simple to make and very moist. A great way to use up ripe bananas. This was probably the best banana bread on the site. Definitely give it a try.
best banana LOAF ever!
Excellent! The bread was so moist and delicious. I liked the nuts but I would like to substitute them with chocolate chips next time. Good work!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 109
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
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.
Discover the secret ingredient to a gluten- and grain-free banana bread.
See how to make super-moist banana bread with concentrated banana flavor.