Special Banana Bread Recipe

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.

—Kathyd

See full review »

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...

—Sam

See full review »

87 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.)

—terka

See full review »

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!

—DC Girly Girl

See full review »

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

—marlars99

See full review »

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!

—Betty Baker

See full review »

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.

—BUNSY

See full review »

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.

—BARB MAXWELL

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Banana Bread IV

Banana Bread II

Banana Bread VII

Banana Bread VI

Brown Sugar Banana Nut Bread I

Mrs. Kurtz's Banana Bread

Sweet Banana Bread

Banana Bread I

Sarah's Banana Bread Muffins

Banana Date Flaxseed Bread

ADVERTISE WITH US

Nutrition

Calories
254 kcal
13%

Carbohydrates
33.3 g
11%

Cholesterol
35 mg
12%

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.

Nutritional Information

Special Banana Bread

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 254
Calories from Fat: 115

% Daily Value *
Total Fat 12.8g 20 %
Saturated Fat 2.8g 14 %
Cholesterol 35mg 12 %
Sodium 214mg 9 %
Potassium 153mg 4 %
Total Carbohydrates 33.3g 11 %
Dietary Fiber 1.6g 6 %
Protein 3.3g 7 %
Sugars 20.5g
Vitamin A 1 %
Vitamin C 5 %
Calcium 2 %
Iron 9 %
Thiamin 13 %
Niacin 12 %
Vitamin B6 10 %
Magnesium 7 %
Folate 20 %

* 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.