Nanna's Banana Bread Recipe

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Most Helpful Positive Review

Dec 18, 2011

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.

—TUNISIANSWIFE

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Most Helpful Critical Review

Apr 11, 2003

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.

—EMHUGHES

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199 Ratings

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Jan 24, 2007

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!!

—kristine162

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Jan 06, 2004

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!!

—MOLSONGO

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Mar 18, 2008

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!

—SMullins

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Jan 06, 2004

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!

—PAPILLONSARAH

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Dec 17, 2010

Best banana bread. It needed a few minutes more than 1 hour.

—Bern

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Jan 04, 2005

Whenever I make this, people want the recipe.

—SAUCYSAGA

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Nutrition

Calories
286 kcal
14%

Carbohydrates
37.9 g
12%

Cholesterol
36 mg
12%

Fat
13.5 g
21%

Fiber
1.4 g
6%

Protein
4.5 g
9%

Sodium
182 mg
7%

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

Nutritional Information

Nanna's Banana Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 286
Calories from Fat: 122

% Daily Value *
Total Fat 13.5g 21 %
Saturated Fat 2.1g 10 %
Cholesterol 36mg 12 %
Sodium 182mg 7 %
Potassium 133mg 4 %
Total Carbohydrates 37.9g 12 %
Dietary Fiber 1.4g 6 %
Protein 4.5g 9 %
Sugars 19.5g
Vitamin A 1 %
Vitamin C 3 %
Calcium 5 %
Iron 14 %
** Thiamin 20 %
Niacin 18 %
Vitamin B6 7 %
Magnesium 7 %
Folate 28 %

* 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.