Mrs. Kurtz's Banana Bread

Mrs. Kurtz's Banana Bread

"This is a yummy recipe we made in my preschool class years ago and has been my favorite ever since."
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1 h 10 m servings 188 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 190 mg
  • 8%

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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  • Prep

  • Cook

  • Ready In

  1. Cream together butter or margarine, sugar, and salt. Mix in egg. Stir in bananas and milk. Stir in flour and baking soda with a few swift strokes; do not overbeat. Spread batter into a greased and floured 9 x 5 inch loaf pan.
  2. Bake at 325 degrees F (165 degrees C) for 45 to 60 minutes, or until a tester inserted in the center comes out clean.


Read all reviews 18
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Great little recipe! And it was a nice way to use up some ripe bananas! I used half brown sugar and half white sugar, buttermilk (sour milk) and added a nice splash of vanilla for good measure. ...

Besides giving me another way to use up sour milk, which I often do end up with, this was an excellent banana bread, simple to prepare, with a wonderful flavor. I've come back to this recipe mo...

Nice and basic. I used butter instead of margerine. I made them into muffins to freeze for my husband's lunch.

Excellent flavor! I replaced one third of the flour with whole wheat, and reduced the sugar by about 1/4 cup - still ended up with a very sweet banana bread. I was very careful to mix until JU...

I made the recipe exactly as stated and was VERY pleased. So much so that I didn't even miss the nuts I usually consider a must in my quick breads. It was very moist and the slightly crunchy top...

Excellent! I used butter and added 1 tsp. vanilla. Soooo good.

Excellent. My husband and I are traditionalists, and this was just what we needed to partner with tea and/or coffee. Either way, the recipe is simple to make, easy to orchestrate, and the result...

Made this into muffins because I didn't have a loaf pan. Which worked out perfectly! Made ten muffins. Followed the recipe perfectly, but they came out a little less sweet and banana-y then I ...

It was a simple and delicious recipe. Comes out soft and moist with a little crisp around the edges.

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