Janet's Rich Banana Bread Recipe - Allrecipes.com
Janet's Rich Banana Bread Recipe
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Janet's Rich Banana Bread
See how to make super-moist banana bread with concentrated banana flavor. See more
  • READY IN ABOUT hrs

Janet's Rich Banana Bread

Recipe by  

"This is the moistest banana bread that I have ever tasted. It's also very easy to make!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x5 inch loaf Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2009

With minor variations this is the recipe I've been making for 40 years. It originally came from a home ec teacher and it is beyond awesome. The differences are, first, that I cream the softened butter with the sugar (not melted). I add 1 tsp. lemon juice with the vanilla, and use 1 tsp. each of baking soda and baking powder, and 1-3/4 c. flour. Finally, regardless of how many bananas are used it should equal 1 cup. You will never find a better banana bread, and over the course of 40 years, I've never heard differently. Edited 8/17/09: My original 4/14/08 review should have indicated that I mash the bananas, not slice them.

 
Most Helpful Critical Review
Aug 18, 2006

As other reviewers mentioned, it was very moist and the flavor was good. My only issue was the sight & feel of the bananas in the bread. Slicing them up, instead of mashing or pureeing them, causes them to be quite mushy and purple. I felt like I was biting into a bruise each time I ate a slice. I ended up digging them out before eating in order to salvage the bread. Sorry, but I think I'll stick to mashing or pureeing...but I'll use the rest of this recipe.

 
Dec 05, 2007

This is Martha Stewart's recipe... only Martha's says to use room temp. butter.. and suggests using a mixer for the butter and sugar to make it light and fluffy before adding flour and other ingredients, and a full cup of mashed bananas instead of chopped up like Janet says.. more bananas and mashing them is what many of you said you did to tweak this recipe, and it is better that way. It is a great recipe.

 
Dec 03, 2007

This is quite simply the best banana bread I've ever had. I followed the recipe as stated, with a few additions, to enhance the overall flavor of the bread. I added 1/4 tsp cinnamon and 1/8 tsp ground cloves to the batter and 1/2- 3/4 cup semisweet chocolate chips in addition to the walnuts. Almost all the reviewers agree that the bananas should be mashed, so I mashed them. This distributed the banana flavor evenly throughout the dough. I also advise against using a mixer for the batter. This would whip too much air into the cake and take away from its dense quality. I baked the bread at 325 and it was perfectly done in an hour and 15 minutes. It cuts easily, thinly and has a great crust. Thank you for a great recipe!

 
Aug 08, 2006

This is the best banana bread ever, and i have tried many looking for the best. Two suggestions 1) be sure to let your bananas become fully ripe with lotsa brown on the peel and a little on the fruit 2) i use three bananas for more moist loaf and more robust banana flavor

 
Apr 11, 2003

Just want to chime in here and say that this bread is delicious. It came out soft and moist (but not underdone) on the inside with a slightly crunchy exterior. I also left out the nuts with no negative side effects. .................................... The second time I made it (after writing the review), I didn't have any sour cream, and so I substituted strawberry yogurt. Just thought I'd mention that it is quite tasty that way, too. :o)

 
May 04, 2012

Excellent recipe and I'm a novice to cooking. I did substitute the sour cream for lowfat banana yogurt and added a pinch of cinnamon. ADDED: I noticed I have had this recipe in my allrecipe.com recipe box for almost 10 years. Still good after all these years.

 
Jul 18, 2007

Yhis bread was good right after I baked it. The banana pieces turned brown and were gooey the next day. I think the mashed bananas make a better bread.

 

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Nutrition

  • Calories
  • 218 kcal
  • 11%
  • Carbohydrates
  • 27.4 g
  • 9%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 219 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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