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READY IN 1¼ hrs

Janine's Best Banana Bread

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"Every time there is a party or any type of gathering, I'm asked to bring a loaf of my homemade banana bread. It's always the first to go and I'm always jotting down the recipe afterwards for friends. It's simple, quick and delicious!" — Janine Cunningham

Ingredients Edit and Save

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Original recipe makes 1 - 8x4 inch loaf Change Servings

1/4 cup butter, softened
1 cup white sugar
1 egg
3 ripe bananas, mashed

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

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Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
In a large bowl, cream together butter and sugar. Beat in the egg and mashed bananas. Mix in flour, baking soda and salt just until combined. Pour into prepared loaf pan.
Bake in preheated oven for 1 hour. If top begins to brown too quickly, decrease heat slightly. Center should be soft and chewy, while the outside, crisp and crunchy.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

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Reviews More Reviews

Most Helpful Positive Review

Mar 11, 2007

Review update - after making many batches of this wonderful bread, I finally think I figured out where the "dry" reviews are coming from. The bananas I used before were quite large. The bananas this time were not as big and I only had the 3. The batter turned out much stiffer than usual and I got a very dry loaf. So use BIG bananas, or add extra if you have smaller bananas. I guess a cup amount would be more accurate.

—kayster

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Most Helpful Critical Review

Jan 23, 2008

It was pretty good but I think it needed more banana flavor and less baking soda. I followed the recipe exactly but the batter rose and rose and rose until it bubbled over and burned in the oven. So I might add banana or cut back on the B.Soda or something. It also took an extra 20 min to cook thru. It was better the next day too. But it has a great crust and texture.

—Homecookin

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553 Ratings

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Nov 19, 2005

This recipe was delicious and quite easy to make, as promised. I used 2 eggs instead of 1, and added a tsp. of vanilla, but this was probably the moistest banana bread, and the slightly crisp outer crust was wonderful.

—Anne Z.

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Oct 23, 2006

Excellent! I added a handful of brown sugar (a trick my mom taught me for color and a nice crunch to the crust) and a dash of milk to thin it out a little.

—Elizabeth

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Jan 27, 2008

The best banana bread ever!!! I've made several different recipes and they've always gotten rave reviews but NEVER has my 3 year old son wanted to eat it...this one he does! I doubled the batch using 5 medium over ripe bananas and adding 2 tsp vanilla, 4 Tbsp French Vanilla yogurt, and half yellow half white sugar. Filled one loaf pan for bread then added semi sweet chocolate chips to the remaning batter to make one dozen muffins. Reduced the temperature to 325 F. Muffins took 30 mins to cook and were perfect! Cooked the loaf for 30 mins, then covered with foil or 20 mins, removed the foil and baked another 10 mins for a total of one hour. Also, to make sure I had a nice moist loaf, after removing from the oven, I covered the loaf with foil for 30 mins...as I said before..PERFECT!!!!

—btchyt

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Nov 21, 2007

I have made this literally 30 times. It is the best ever. Super moist and I find the more banana's the better. This is my 2 year old's favorite thing to eat. Even when he is sick this is the only thing he will eat.

—Lisa

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Apr 11, 2003

This is a really great recipe. Was a total hit at my work and home. And my kitchen was absolutely smelling deliciously of hot bake banana bread!! GREAT RECIPE!!!

—COOKIN KIMBA KITTY

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Aug 01, 2003

Great Bread!

—J.R. JUGE

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Nutrition

Calories
248 kcal
12%

Carbohydrates
47.2 g
15%

Cholesterol
33 mg
11%

Fat
5.5 g
8%

Fiber
1.6 g
6%

Protein
3.6 g
7%

Sodium
283 mg
11%

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

Nutritional Information

Janine's Best Banana Bread

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 248
Calories from Fat: 49

% Daily Value *
Total Fat 5.5g 8 %
Saturated Fat 3.1g 16 %
Cholesterol 33mg 11 %
Sodium 283mg 11 %
Potassium 162mg 5 %
Total Carbohydrates 47.2g 15 %
Dietary Fiber 1.6g 6 %
Protein 3.6g 7 %
Sugars 24.4g
Vitamin A 4 %
Vitamin C 5 %
Calcium 1 %
Iron 13 %
Thiamin 22 %
Niacin 19 %
Vitamin B6 9 %
Magnesium 6 %
Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.