Bates Banana Bread

Bates Banana Bread

Anita Bates 2

"It will cool and then be gone, so be prepared to double the recipe or make more. This is by far the best banana bread I have ever had. The banana bread is better if the bananas are extra ripe!"
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1 h servings 182 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan.
  2. Mash together the brown sugar and 1/2 cup of softened butter until smooth and creamy in a large bowl; beat in the eggs. In a bowl, combine the mashed bananas with lemon juice, and add them to the butter-sugar mixture. Beat in the milk and vanilla extract until smooth.
  3. In a bowl, whisk together 2 1/2 cups of flour, baking soda, salt, and 1 teaspoon of cinnamon. Mix the flour mixture into the banana mixture in 2 or 3 increments, beating well after each addition. Scrape the batter into the prepared loaf pan.
  4. Mix together the white sugar, 1/3 cup of flour, 1/4 cup of unsalted butter, and 1 1/2 teaspoon of cinnamon with a fork until the mixture is crumbly. Spoon the crumble mixture over the loaf.
  5. Bake in the preheated oven until the bread is lightly browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour.


  • Cook's Note
  • This is great as cupcakes, which will usually bake for about 20 minutes. Sprinkle crumble topping over cupcakes before baking.


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Very yummy! I cut this recipe in half and made muffins out of it. I had one issue and that was when the recipe was halved, it called for two and a half mashed ripe bananas. I decided to even it ...

Really nice banana bread and a change to my recipe I've been using for 40 years. The only reason I didn't give it a 5 was because of the topping. I found there was way too much of it and was n...

Very rich, dense, and moist. A little sweet/rich for my taste and the banana is kind of hidden by the abundance of butter, vanilla, and brown sugar. I did split into two loaves as I was concer...

Made this for coworkers and it was gone in a matter of moments they loved it

to heavy, very dense, would cut back on bananas so not so thick and heavy.

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