Really Rich Banana Bread Recipe

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Most Helpful Positive Review

Sep 23, 2010

Don't confuse it with those fluffy banana breads you're used to. This one has a nice, dense texture and slices and freezes well. It doesn't need nuts, which is nice for a change. I would make this one again. It's perfect for a brunch buffet table, and the kids love it. Tried it with a bit of cinnamon honey and salty butter. That was really wonderful.

—Mama_B

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Most Helpful Critical Review

Sep 15, 2003

I was very disappointed with this recipe. I followed the directions to the letter. The texture was not heavy (or "rich") like I thought it would be, and actually turned out lighter than other recipes I made (from this site) the same day. I was also not fond of the prominent egg flavor, and the bread was not as sweet as other banana bread recipes I've tried. If you do opt to try this recipe, watch the baking time closely-- mine took no where near 90 minutes to bake. The ingredient list made me think this would be a great bread, but it is not a recipe I will make again.

—SHAREESUE

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57 Ratings

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Apr 11, 2003

Oh wow! What a change from the banana breads I'm used to. I could never make toast with other banana breads, but this was so good for breaky with peanut butter. I am taking this to all my pot lucks and gatherings!

—WILDOREGANO

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Apr 11, 2003

Hooray! This is the banana bread recipe I've been looking for. Moist, with a good banana flavor, no nuts, and a great texture. I tried toasting it, too, and it works really well.

—HAPPY_BAKER

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Nov 21, 2003

It sure is different. I always hated those fluffy, dry loaves with lumps of nuts in hotel breakfast buffets. This one isn't like that. It's moist and really good. I tried it with cream cheese like the person who posted it said. That was great.

—CHARLIEDALE

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Apr 11, 2003

Way too egg-y bread. The texture and taste were very disappointing. I would not recommend this or make it again.

—LEXNXENA

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Oct 10, 2008

This bread is really very very good. Totally YUMMY! In fact, I will probably call this my all time favorite banana bread! The texture is more fine than most quick breads. In fact, this has more of a light muffin quality about it. It also reminds me of pound cake. Light and refreshing. It makes this more of a spring bread than heavy fall or winter quick bread. Very pleasant indeed! I did do a couple things different. I used 5 eggs and 4 bananas. I'm trying to get rid of 2 bunches. I used cinnamon in place of nutmeg too. And I threw in a handful of raisins. I would also recommend you watch the baking time. Check yours at 70 minutes to be sure. Mine was a little over baked at 80. Thank you for sharing this recipe!

—Sharlaine

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Apr 03, 2008

I accidentally overbaked this bread, so although I thought it was quite good and everyone liked it, I'm going to have to make it again to give it a good trial. I think perhaps it has one egg too many.

—Ruth

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Nutrition

Calories
345 kcal
17%

Carbohydrates
41.1 g
13%

Cholesterol
146 mg
49%

Fat
18.2 g
28%

Fiber
1.4 g
5%

Protein
5.8 g
12%

Sodium
135 mg
5%

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

Nutritional Information

Really Rich Banana Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 345
Calories from Fat: 163

% Daily Value *
Total Fat 18.2g 28 %
Saturated Fat 10.6g 53 %
Cholesterol 146mg 49 %
Sodium 135mg 5 %
Potassium 192mg 5 %
Total Carbohydrates 41.1g 13 %
Dietary Fiber 1.4g 5 %
Protein 5.8g 12 %
** Sugars 21.7g
Vitamin A 12 %
Vitamin C 4 %
Calcium 9 %
Iron 17 %
** Thiamin 20 %
Niacin 21 %
Vitamin B6 10 %
Magnesium 6 %
Folate 31 %

* 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.