Banana Loaf Recipe -
Banana Loaf Recipe

Banana Loaf

Recipe by  

"Moist banana loaf, delicious warmed with butter ... mmmmmmm ... This recipe can be easily doubled to make 2 loaves."

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Ingredients Edit and Save

Original recipe makes 1 - 9x5 inch loaf Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, stir in the mashed bananas.
  3. In a large bowl, sift together flour, baking powder, baking soda, salt. Blend the banana mixture into the flour mixture; stirring just to combine. Fold in the nuts.
  4. Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 15, 2002

this bread was wonderfully moist! i totallly changed a couple things in the recipe, i used 1 cup brown sugar instead of white sugar,, i used whole wheat flour instead of all purpose flour and i added a tsp and a half of vanilla... so the bread was browner... it was very moist and i ate half the loaf before it cooled!

Most Helpful Critical Review
Jan 04, 2012

Don't understand why...but, I made this twice and both times I was not impressed with the flavor or the texture. I thought the fist time may have been because I might have unknowingly forgot an important ingredient. But when it turned out no different the second time, I knew then that I wont be making it again. I have no clue as to what I would do to improve it. I'll just keep looking for a banana loaf recipe till I find one I like.

Jul 10, 2007

This is the best banana bread recipe I've ever made. I tried it because it looked quick - and called for 3 ripe bananas which I needed to get rid of. I left the walnuts out and substituted vanilla chips. I also added a teaspoon of Vanilla.

Oct 31, 2006

Had mixed success with this one. I used only brown sugar in the amount indicated, and that might be the problem. Wife suggested needs to be sweeter, stick with white sugar (however, note that in many reviews of this dish a ½ brown and white sugar mix is used and suggested). Also we don't use nuts because my son can have a non-tolerant reaction to them. But he didn't even finish his first slice. Wife thinks there's too much backing powder, "I can taste it try cutting it in half". I didn't even know baking powder had a taste. I still don't. Wife did say something that hints on were to go with this. She noted that, "...muffin-like breads like this loaf can be tricky". As you make this dish, try keeping that hint in mind. For example are raisins a good addition? And any tricks you have to help keep a muffin from becoming a heavy blob, they might need to be put in play here. I've given the dish a 4 star because I do like it. But, again, it's trickier than a rooky baker might want to take on. And that's just my story, "Rooky baker takes on more than family can chew".

Apr 19, 2007

like other reviewers i used 1/2 c. white sugar & 1/2 c. brown sugar plus added 1/2 tsp. vanilla to the batter. half whole wheat & half all-purpose flour worked very well too. lastly, i couldn't help but sprinkle a little cinnamon-sugar overtop before baking this wonderful bread. i made an extra loaf as a gift for friends....they loved it! many thanks madison!

Nov 24, 2008

So simple to make and very moist. A great way to use up ripe bananas. This was probably the best banana bread on the site. Definitely give it a try.

Feb 09, 2007

best banana LOAF ever!

Jan 10, 2006

Excellent! The bread was so moist and delicious. I liked the nuts but I would like to substitute them with chocolate chips next time. Good work!


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  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 40.1 g
  • 13%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 299 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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