Better Homes and Gardens Banana Bread

Submitted by Lori Ann D

"From the Better Homes and Gardens red plaid cookbook. THE best banana bread out there! I always add some cinnamon sugar on top before baking, which adds a subtle but delicious difference. Makes a yummy, crispy top crust! Try it... you won't be disappointed!"

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Yields: 1 loaf
• Serves: 16

ingredients

• 1 1⁄2 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon cinnamon
• 1⁄8 teaspoon salt
• 1 egg
• 3 bananas
• 3⁄4 cup sugar
• 1⁄4 cup cooking oil
• 1 teaspoon shredded lemon peel (optional)
• 1⁄2 cup chopped walnuts

directions

1. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a medium mixing bowl combine flour, baking powder, baking soda, cinnamon, and salt. Make a well in the center of the dry mixture and set aside.
2. In another bowl combine egg, bananas, sugar, cooking oil, and (if desired) lemon peel. Add egg mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy). Fold in nuts if desired.
3. Spoon batter into the prepared pan. Sprinkle with some cinnamon sugar (like you would use for cinnamon toast). Bake in a 350 degree oven 50-55 minutes or till a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan and cool on rack.

Reviews

[dolphin12969]

This is the best banana bread recipe ever! I learned how to cook from that red & white plaid cookbook & have always had good luck with the recipes. I've customized it over the years using more banana & brown sugar in place of the white sugar. I've also used the Splenda brown sugar & you can't tell the difference. I like to sprinkle brown sugar & diced macadamia nuts over the batter before baking, it adds a really nice touch. My family loves it!

 

[Amy J.]

This classic recipe is my go-to whenever I make banana bread. It's a no-fail every time. Only recommendation I'd offer is trade out shortening for coconut oil. The loaf is more moist with an even more satisfying flavor.

 

[Shannon F.]

I cannot thank you enough for posting this recipe! I started using this recipe in 5th grade. In college I received the NEW BH&G cookbook that has a different banana bread recipe in it and it's not NEARLY as good. By that time, my mother's BH&G book with this recipe had been lost, and it still is! I have been to the BH&G website and even done Google searches looking for this recipe and I'm always led to the new one. I have found a replacement go to recipe, and it really is very good... but it's not THIS recipe! One day I decided to try Pinterest and this post came up about halfway down the page. When I read it and realized it was my original go to, I screamed! I scared my sister and my cats. I have made this about a dozen times since I re-found it, and it's every bit as easy and amazing as I remember. It happens to be in the oven even as I type this. Only for the first time ever, I'm fresh out of lemon peel, so I'm using orange. I'll let you know how it goes, but I have faith that it will be just as amazing as with lemon. Thank you, THANK YOU so, SO very much for sharing this! I have it saved on 4 devices, so I'm hoping to never lose it again!

 

[Boomette]

I reduced the sugar to 1/2 cup. Other than that I followed the recipe. I didn't use the nuts cause my son won't eat it with nuts. I baked it 10 more minutes. It's very moist and great taste. Thanks Lori :) Made for New Kids on the Block tag game

 

[Professor R. C.]

This isn’t the recipe my bhg plaid cookbook has. It has 2c flour, 1/2c sugar, no salt, 2 eggs…. I have made it hundreds of times. Maybe this is a different version but not the same as mine!