Special Banana Bread Recipe - Allrecipes.com
Special Banana Bread Recipe

Special Banana Bread

Recipe by  

"Over the years I have revised this recipe until I found just the right mix. It is incredibly moist and flavorful. It may take longer to cook so be patient."

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Ingredients Edit and Save

Original recipe makes 2 large loafs Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5 inch loaf pans with non-stick cooking spray.
  2. Cream the shortening and sugar until light. Beat in the eggs one at a time.
  3. Sift together the flour, salt, baking soda, cinnamon, cloves, and nutmeg. Add to the shortening mixture and mix to combine.
  4. Thoroughly mash the bananas. Stir bananas into the batter then stir in the walnuts. Pour the batter into the prepared pans.
  5. Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour or until a wooden skewer inserted near the center comes out clean. Check with a wooden skewer every 15 minutes after 45 minutes of baking. It can take up to 65 to 70 minutes to cook.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2005

This recipe was awesome but I did make some minor changes that were well worth it. Instead of 2 cups of sugar I did as was suggested by another and used 1-1/2 cups of white sugar and 1/2 cup of brown sugar. I used Crisco butter shortening, omitted the cloves and nutmeg and used only 1 teaspoon of cinnamon (personal preference) I used pecans instead of walnuts and I only had five bananas but apparently they were good size ones cause the bread was very banana tasting. I got A LOT of compliments and I will definitely make this again!! I put it in smaller loaf pans making 8 and for a variation on it - the batter for the last four pans I added milk chocolate chips which was more popular than the 'plain'. If you are going to make this - try the milk chocolate chips - totally awesome.

Most Helpful Critical Review
Apr 18, 2007

What is the conversion of bananas to a cup measurement? I cut the recipe in half and used 3 bananas but it appears that there is too much banana compared with the dry ingredients. I wish recipe was more specific! I don't know how it will come out so I am giving it a 3 * for now...


92 Ratings

Sep 12, 2012

this is not your typical banana bread at all, and why i love it so very much and is the only banana bread recipe i use. there are a lot of spices but that's part of what i love about it, if you want something more like the usual banana bread then this isn't really for you. i've made this quite a number of times and have done the original recipe as well and it always turns out yummy. i use applesauce in place of the shortening (healthier), add an extra banana, do half white and half brown sugar. (i have done part whole wheat flour as well but usually don't have it on hand.)

Oct 30, 2005

<Insert slobbering Homer sound here> Yum! I followed others recommendations by 1) Using 1/2 white sugar and 1/2 brown sugar and 2) Halving the amounts of cinnamon, cloves and nutmeg called for. I also added a dash of vanilla and drizzled melted butter on top. FYI-mini loaves took 35 minutes in my oven to cook. Nice and crispy on the top and edges, but nice and soft on the inside...mmmm. And not too sweet either - just right. Thanks!

Jun 14, 2005

I have tried many Banana Bread recipes in my life, looking for just the right one. And I have found it in this one. I really don't like Bananas, but this one I LOVE!! My whole family LOVED this one too. When I was making it I thought, this isn't working it is much to running. But I waited it out (about 1hr 15 minutes) and it turned out perfect. I will never use another recipe. Thank you so much so submitting this one for everyone. Kristen Marlar Proud Wife to: Rich Proud Mommy to: Mackenzie, Mariah, Connor, & Bailee

Jan 15, 2004

I found that the spices over-powered the banana flavor, and it turned out more like a spice cake than banana bread. I would suggest using 1/2 the cinnamon, and omit the nutmeg and cloves if you are seeking a more "traditional" flavor. The bread did have good texture, so I won't give up on this recipe. It was less "dense" than recipes that call for sour cream.

Mar 28, 2003

This is the best banana bread I've ever made! I had been using another recipe that used sour cream also but it was always so dense. This is the perfect recipe - not too dry, too heavy or too light, and the cinnamon/sugar mixture that bakes on the crust adds a little something extra. YUM!

Apr 23, 2003

This was very good, and very moist. Was even better after it had "aged" a couple days. I thing I did do was add 1/2 Teaspoon of banana flavoring. Sometimes the bananas just don't have the deep flavor you want, so I add this to enhance the flavor a little more. I got 12 mini loaves out of a batch.


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  • Calories
  • 254 kcal
  • 13%
  • Carbohydrates
  • 33.3 g
  • 11%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 214 mg
  • 9%

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

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