Recipe by SHARON PARENTEAU
"My Nanna Towgood has been making this loaf bread for over 40 years, and its a family favorite --- moist, flavorful, and just the right amount of sweetness. You may substitute chocolate chips for the walnuts if you desire."
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
very ripe bananas, sliced
UPDATE: 12/18/11 This is my go-to banana bread recipe. it is always super moist without being gummy, and is always a great way to use up buttermilk and those dark bananas. the darker the banana, the bigger the flavor. perfect recipe when wanting to use up bananas and buttermilk. The flavor and texture were superb. I added 1 extra banana, replaced applesauce for the oil, and 1/2 tsp. salt. They were wonderfully moist with a great banana flavor. I think 3 bananas is the way to go...most recipes call for 3 ripe ones. I didn't have nuts or choc. chips but had butterscotch chips. Oh wow! These really made the recipe. The combination of flavors was great. 1 tsp. of cinnamon is just enough to add a layer of flavor...it enhances the bananas and does not overpower. Because the batter is nice and thick, nuts or chips won't sink to the bottom. Came out beautifully golden brown. Made these into muffins and made 18.
Cinnamon added a new twist to this recipe. Disappointed that the bread didn't have more of a banana flavor.
Hint: add black walnut flavoring to nuts the night before to get a REAL black walnut taste.
This was an excellent recipe. The cinnamon really added extra flavor. I used 3 large bananas for more banana flavor and used 1/4 tsp of salt. This bread did not last long!!
I added 4 bananas instead of two and also included 1/2 tsp of cardamom. This by far, was the best banana bread I have ever made!! It came out quite moist and just oozing with goodness!!
Great recipe. I added an extra banana and divided the batter. I also folded in re-hydrated cranberries into half of it. I made muffins instead of a loaf and used apple sauce instead of oil. The muffins were moist and flavorful. They weren't as "rich" as my grandmother's bread but I liked them better this way. They weren't heavy on my stomach and still gave me the banana flavor I wanted. I was planning on freezing half of them but they disappeared so fast I didn't get a chance too. My Mom and Husband loved them. Thanks for recipe!
definitely one of the better banana bread recipes i've tried from this site. i only had soymilk on hand and i had no walnuts and vanilla so i omitted those. i also cut the sugar and oil in half but i didn't notice much difference in the taste--maybe just not as sweet. i also added a third banana as someone suggested. and i mixed it by hand and the bread turned out just fine. the cinnamon adds a great flavor!
Best banana bread. It needed a few minutes more than 1 hour.
Tried this recipe using the chocolate chips instead of walnuts...turned out a very tasty, moist bread.
* Percent Daily Values are based on a 2,000 calorie diet.
Nanna's Banana Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 122
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Discover the simple secret to moist, rich, delicious banana bread.
Here’s a versatile banana bread for banana bread purists.
See how to make super-moist banana bread with concentrated banana flavor.