Favorite Banana Bread

Total Time
1hr 35mins
Prep 15 mins
Cook 1 hr 20 mins

I got this banana bread recipe from the Family Circle magazine in 1988, and have baked it 3-4 times a year since then. I get requests for this from my co-workers every Christmas. Makes a great gift!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees, grease& flour 9x5x3 inch loaf pan.
  2. Combine flour, baking soda, baking powder& salt in medium size bowl.
  3. Beat together butter and sugar until light colored, then beat in eggs, one at a time.
  4. Stir in vanilla, then stir in flour mixture, a little at a time with the banana& milk.
  5. Add 2/3 cup nuts, and pour batter into pan.
  6. Sprinkle remaining nuts on top.
  7. Bake for 1 hour& 20 minutes or until done (when a toothpick inserted in center comes out clean).
  8. Cool bread in pan on wire rack for 10 minutes.
  9. Loosen around the edges and cool completely on rack.
  10. Wrap tightly& store at room temperature.
  11. TIP: Make sure the bananas are ripe, or the bread will be dry& crumbly.
  12. The riper the bananas, the moister the bread.
  13. Bread is better the next day.
  14. Freezes well- up to 6 months.

Reviews

(7)
Most Helpful

This Banana Bread was so good and so moist. It is the best bread I have ever tasted! Thanks Paulette for sharing this recipe.

Lori Bailey September 24, 2002

Perfect banana bread! Can't beat it. I also discovered that I could mash the bananas with the hand mixer I was using, to save a little time.

yogi September 30, 2002

Really easy, especially in a food processor. Loaf was moist and delicious. Thanks for the recipe!

Conductor-Cook May 23, 2009

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