Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is a really moist and tasty banana bread that I've made for years. I got the recipe from my mother-in-law. Update 8/2/07: I have omitted the baking powder from this recipe since the original did not include it; it was not accidentally left out. It is my opinion that banana bread is a quick bread and, therefore, is not supposed to rise like a yeast bread.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Grease two 8 1/2 by 4 1/2 by 2 1/3-inch loaf pans.
  2. Cream butter and sugar together until light and fluffy.
  3. Beat in eggs, one at a time.
  4. Beat in the bananas and vanilla.
  5. Sift together the flour, baking soda, baking powder and salt and add alternately with the buttermilk to the batter.
  6. Fold in the nuts.
  7. Turn the mixture into the well-greased loaf pans and bake about 1 hour, depending on your oven.
  8. Cool on rack.
Most Helpful

5 5

This is the best banana bread, I am saving this recipe.

5 5

Very rich and moist! I subbed Splenda for half of the sugar. I used buttermilk powder (I buy it in a tub) and water. Great flavor. Because of the butter, this is a little too high in fat to be my regular banana bread, but as a special treat, it will be made again!

4 5

I had buttermilk and ripe banana's to use up, so this recipe was calling my name. The taste is great and texture is just right... its only about 2 inches thick. I think next time I'd use mini bread pans to help these loaves appear a little larger