"A not too sweet, super-moist, deep golden brown, dense banana bread with a crispy sugary crust right out of the oven. It is enjoyed at our home hot with butter, and eaten like cake with a fork. The kids don't let it make it to Day 2, so if you love it like we do, get it while it's hot! You'll never make another banana bread recipe again!" — AMHORSCH
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3 1/2 cups
butter at room temperature
2 1/2 teaspoons
Awesome banana bread, and yes this recipe is "To-Die-For"! I know that may seem a bit overly dramatic, but this stuff is really good. I've made a lot of banana breads on this site and this is one of the better recipes. I cut the recipe in half as I only needed one bread but I wish I'd made two! I used butter-flavored shortening, added a little more banana, and used low-fat buttermilk and sour cream. I did add a bit of cinnamon and next time I think I might add in some walnuts or chocolate chips - and believe me there will definitely be a next time! This bread was very moist (ya just gotta love baking with buttermilk), rich and delicious. Oh so good warm out of the oven with a bit of butter. Thanks for a great recipe AMHORSCH!
I have tried this but mine is much better. I add cinnamon, nutmeg and raisins soaked in rum/wine mix and spoon some of this into my cake mixture.....this gives it added depth in flavour and so I have people constantly asking me to make more.
BTW...thought it is obvious that one would mix dry ingredients BEFORE adding it to the wet...and not a state secret.
To die for......yes, ma'am! I made this today with my older boy only substituting whole wheat white flour for the regular flour and cutting the white sugar back to a scant 1/2 cup. I made 12 large-ish muffins for us as snacks and three "gift" loaves for friends (random acts of kindness!). This banana bread is one of the best we've ever had. Really, REALLY to die for! I hate to make it lighter because it's really freaking yummy but next time, I might cut the butter and oil back by half and add more mashed banana. NOTE: To prevent a tough banana bread, I always wisk together all my dry ingredients (including sugar) and all my wet ingredients and then fold the dry into the wet until just moistened making sure not to overmix. You get perfect quick bread/muffins every time. EDITED: I've now made this recipe twice and not only does my family love it, but so do the six people we've made gift loaves for. Thanks!
Sherrie have you ever heard the saying " if you can't say something nice don't say anything at all" you may want to consider this as many of us here appreciate any and all advise from other here. Barb
Wow...thanks so much for this. And, BTW, my daughter is a very new cook and really appreciated the review explaining to add separated dry ingredients to wet and mix just till moistened. It is NOT always obvious to the newer cook and such information is very worthwhile. You never know who gains a lifetime trick from such helpful hints. Thanks again.
I just got this bread out of the oven and had to try it right away. It's almost too hot to eat but it's absolutely delicious. It's very light, moist and has a wonderful banana flavor. I followed the recipe to a T except I did add some cinnamon. I've tried lots of banana bread recipes but this one is my favorite by far. Thanks for the great recipe.
Thanks for the reviews everyone. Im glad most everyone loves it like we do. As far as the way I wrote the instructions about mixing was simply to help those who dont bake often. Im making 2 loaves in the morning and cant wait. Bake on and pass this recipe on to your friends - theyll thank you for it!!! Angie
I was a little nervous about being the first to make muffins with this recipe, but I don't have a loaf pan, so I did! 18 minutes in a pan prepped with cooking spray was perfect. I sprinkled them with rolled oats. To-Die-For indeed! The recipe will make about 36 muffins. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Angie's To-Die-For Banana Bread
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 111
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