Recipe by Janine Cunningham
"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!"
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
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.
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.
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.
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.
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!!!!
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.
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Janine's Best Banana Bread
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 49
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Here’s a versatile banana bread for banana bread purists.
See how to make moist, nutty banana bread.
Discover the simple secret to moist, rich, delicious banana bread.