Janet's Rich Banana Bread

Janet's Rich Banana Bread

vjonsson

"This is the moistest banana bread that I have ever tasted. It's also very easy to make!"
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Ingredients

1 h 10 m servings 218 cals
Serving size has been adjusted!
Original recipe yields 15 servings

Nutrition

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

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Reviews

Read all reviews 4114
  1. 5328 Ratings

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Most helpful positive review

With minor variations this is the recipe I've been making for 40 years. It originally came from a home ec teacher and it is beyond awesome. The differences are, first, that I cream the softened...

Most helpful critical review

As other reviewers mentioned, it was very moist and the flavor was good. My only issue was the sight & feel of the bananas in the bread. Slicing them up, instead of mashing or pureeing them, c...

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With minor variations this is the recipe I've been making for 40 years. It originally came from a home ec teacher and it is beyond awesome. The differences are, first, that I cream the softened...

As other reviewers mentioned, it was very moist and the flavor was good. My only issue was the sight & feel of the bananas in the bread. Slicing them up, instead of mashing or pureeing them, c...

This is Martha Stewart's recipe... only Martha's says to use room temp. butter.. and suggests using a mixer for the butter and sugar to make it light and fluffy before adding flour and other ing...

This is quite simply the best banana bread I've ever had. I followed the recipe as stated, with a few additions, to enhance the overall flavor of the bread. I added 1/4 tsp cinnamon and 1/8 ts...

Just want to chime in here and say that this bread is delicious. It came out soft and moist (but not underdone) on the inside with a slightly crunchy exterior. I also left out the nuts with no...

This is the best banana bread ever, and i have tried many looking for the best. Two suggestions 1) be sure to let your bananas become fully ripe with lotsa brown on the peel and a little on the ...

Excellent recipe and I'm a novice to cooking. I did substitute the sour cream for lowfat banana yogurt and added a pinch of cinnamon. ADDED: I noticed I have had this recipe in my allrecipe.c...

This is a wonderful recipe! We are under contract for baking and use it frequently. A couple suggestions...when your bananas are ripening on the counter, throw them into the freezer - skin on! T...

With a few slight changes, this was the best banana bread I have ever tasted! First of all, do use room temp real butter and cream it with the sugar. Also, make sure your eggs are room temp. Sif...

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