Banana Bread from the New York Times Natural Foods Cookbook

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

I have posted a great banana tea bread recipe with a cake consistency... but this recipe has the gooeyness of the bananas and is just as good in a different way. Try BOTH... they are the most delicious banana breads you'll ever eat. Great toasted, too! Freezes well.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Cream the butter and sugar together until very light. Beat in the egg.
  3. Sift together the whole wheat flour, white flour, baking soda and salt.
  4. Combine the bananas and buttermilk, stirring just enough to combine well.
  5. Alternately add dry ingredients and banana mixture to creamed butter/sugar/egg mixture.
  6. Turn into an oiled 9 by 5 inch loaf pan.
  7. Bake 50-60 minutes or until done.
  8. White flour can be substituted for whole wheat flour - also try rice flour, oat flour, coconut flour [add extra liquid if using coconut flour in a 1 to 1 ratio].
  9. Cool in pan 10 minutes. Remove from the pan and finish cooling on a rack.
  10. Yields 1 loaf.


Most Helpful

I have been using this recipe since the 70's also. It is my families favorite. My daughter liked this cookbook so much I searched yard sales to find one for her. Meanwhile, mine fell apart. I am thrilled to find this recipe !!

Ellen D. October 20, 2016

Like the other reviewers, I too have been making this recipe since the '70's to rave reviews. I do make just a couple of modifications: I use yogurt instead of buttermilk and I add a teaspoon of vanilla to the banana mixture.

dsg44256 June 01, 2013

I've been making this banana bread since I was in college in the 70's. It's still the only banana bread I make. I prefer using yogurt instead of buttermilk. Also, I mash up some of the bananas and then add some cut up chunks. Thanks for posting!

Corn Maiden September 26, 2011

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