Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

My grandmother used to make this. I don't know where the recipe came from, but I love it because it is so moist.

Ingredients Nutrition

Directions

  1. Cream butter in bowl, add sugar.
  2. Beat in eggs individually.
  3. Sift dry ingredients together in a seperate bowl, add alternately with buttermilk.
  4. Mix in nuts, vanilla, and banana.
  5. Bake in 9x5 loaf pans at 350 degrees.
  6. Pulls away from sides of pan when done.
Most Helpful

4 5

Excellent Bread, but a little too sweet. Using 1 to 1 1/2 cups of sugar would probably do. Very ripe bananas have a very high sugar content, I would say consider adjusting white sugar when mixing.

4 5

This is *excellent* banana bread! It is moist w/just the right level of banana flavor & sweetness. My only issue here was the yield as a loaf pan size was not included & a yield of 2-4 loaves seemed like a wide variant to me, esp since I have only 1 loaf pan. BUT then I remembered I had 4 8x4x2.5 in alum loaf pans, decided to make a half recipe using them & got 2 perfect loaves. This makes actual yield 2 loaves using a std size 9x5 loaf pan, 18 servings (assuming 1-in slices) at 255 cal/serving & a more realistic view of the nutritional data (if I have done the math correctly). Cooking time was also not included, but your note saying *pulls away from sides of pan when done* was right on & I tested w/a wooden skewer just to be sure. This is prob more info than you wanted, but I wanted to be sure I was taking a right view of the recipe for the future. I will have all this worked out & be ready to add a 5th * for this yummy recipe when that happens. Thx for sharing it w/us.