My Aunt's Banana Bread Recipe - Allrecipes.com
My Aunt's Banana Bread Recipe
  • READY IN ABOUT hrs

My Aunt's Banana Bread

Recipe by  

"I got this recipe from one of my aunts, who got it from an old woman she met in Hawaii while stationed there. It is hands-down the very best banana bread I've ever tasted!! No extra buttering required ;)"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    1 hr 25 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. Stir the bananas and vinegar together in a bowl, and set aside. Cream the sugar and butter together in a large bowl until creamy and smooth, then beat in the eggs. Stir in the reserved banana mixture. In a separate bowl, stir the flour, baking soda, baking powder, and salt together until the mixture is free of lumps. Mix the flour mixture into the butter-sugar mixture until well blended, and stir in the chopped walnuts and chocolate chips. Spread the batter into the prepared loaf pan.
  3. Bake in the preheated oven until lightly browned and a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Let cool in pan about 5 minutes, then turn out onto a wire rack.
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Reviews More Reviews

May 18, 2011

I'm sorry, this did not turn out for me. I think the problem was that there was too much flour and not enough liquid. I didn't pay attention nor read the other two reviews. If I had, I would have known beforehand. Maybe it's a error in the recipe when it was published? Sorry, tangyh. This was a huge disappointment.

 
Jun 01, 2010

This banana bread has too much flour. It doesn't taste like bananas but rather much more like Irish soda bread. It is rather dry but is slightly improved with the addition of butter or honey. It does, however, have a nice thick consistency.

 

5 Ratings

May 27, 2010

I added some candied orange peel to this and deleted the chocolate chips. I reduced the sugar, too, and added a few handful's of pecans. I wanted a flavored bread for adults to nibble on. I served it with a sweet cream cheese spread for those who wanted "sweet". It was great and 2 loaves were eaten.

 
Jan 15, 2012

I thought this was good. I read the others' reviews and adjusted slightly, and it turned out moist and delicious. I just added another banana, and I threw in a handful of pecans and milk chocolate chips. And as with every baking recipe that doesn't already have it, I added 1 t of vanilla and 1 t cinnamon. Next time I'll probably add another teaspoon of cinnamon. I had to cook it a little longer, probably because of the extra banana. I think it was about 70 minutes total. Overall a good loaf of banana bread, and I'd make it again.

 
Apr 03, 2013

I used 4 bananas and added vanilla as another reviewer did. When using vinegar in baking recipes I think it should be noted that when advised to set aside it is at the very minimum for 5 minutes I usually make sure I give the vinegar 10 minutes to infuse with the ingredients. I wish we would remember to say what type of pan we are using too and not just the size. I find my banana breads work best in some sort of metal pan and not the glass or non-stick pans. I wish I could give 5 stars as written but would give 4 1/2 stars with the suggestion of another banana and vanilla. I actually went searching for this recipe today because I forgot to save it in my recipe box.

 

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Nutrition

  • Calories
  • 354 kcal
  • 18%
  • Carbohydrates
  • 54.8 g
  • 18%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 264 mg
  • 11%

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

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