Mother's Banana Bread

Mother's Banana Bread

216

"This is an old recipe that belonged to my mother. I've been making this bread since I was a teenager. At a candy striper bake sale a doctor bought this bread and said that this was the best banana bread that he had tasted."
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Ingredients

1 h 15 m servings 215 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 253 mg
  • 10%

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.

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Directions

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  • Prep

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  1. Grease an 8x4 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add butter, eggs, nuts, and mashed banana. Beat until well blended.
  3. Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.

Reviews

216
  1. 286 Ratings

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Most helpful positive review

This was a very yummy recipe....with a few modifications. First, I added 1/2 cup of heavy cream for a moisture texture, I used VERY ripe bananas, and used 3/4 cup of walnuts. I also mixed the ...

Most helpful critical review

I tried this recipe but added about a half-cup extra banana mush and used half brown sugar. The taste was good, but the texture was lacking the quality I was looking for. It's just not my mom's ...

This was a very yummy recipe....with a few modifications. First, I added 1/2 cup of heavy cream for a moisture texture, I used VERY ripe bananas, and used 3/4 cup of walnuts. I also mixed the ...

The first time I baked this bread, it was quite good. I made it again today and decided to try some of the variations suggested by other reviewers: I added extra banana (the riper, the better), ...

I tried this recipe but added about a half-cup extra banana mush and used half brown sugar. The taste was good, but the texture was lacking the quality I was looking for. It's just not my mom's ...

Using some suggestions from previous reviews, I modified as follows: I added 1 teaspoon vanilla, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 cup heavy cream and substituted 3/4 cup of flour f...

This is the best banana bread recipe I have found so far. It has great banana flavor and moist texture that I like in banana bread. I added 1 tsp each of vanilla, cinnamon and 1/2 tsp of nutme...

Great banana flavor, easy to make. I've made it more than once and everyone loves it. Hard to overcook, too, which is always a plus.

My daughter helped me make this recipe, and though it was easy, the taste left much to be desired. I don't know if it was just myself, but I only managed one tiny sliver before I couldn't eat i...

I've had (and made)much better banana bread. This recipe was kind of blah. I will be switching back to my standard recipe.

I'm not a banana bread fan, so I didn't actually try this recipe. But my friends all raved about it. My sister shared some of the bread with her dorm hall -- it was gone so quickly! Now I've ...