By Suzanna Marie on June 08, 2010
Photo by Suzanna Marie
Photo by Suzanna Marie
"The recipe is not mine. It's from a bag of Gold Medal Flour, so if you don't care for it...that's o.k. It certainly has what it takes to make it a keeper for me, though. No muss. No fuss. It's light, moist, and makes two perfect 8 X 4 loaf pans. Takes about an hour to bake. P.S. It needs an added banana to really enhance the flavor, though."
Serving Size: 1 (39 g)
Servings Per Recipe: 32
"I made half recipe to have only 1 loaf. I baked it 60 minutes like you said and it was perfect. The taste is amazing. I used margarine and less sugar than written. I didn't use the nuts cause I didn't have time to chop them LOL Thanks Suzanna :) Made for 123 hit wonders"
"I have been making a Betty Crocker banana bread recipe that uses milk and oil for years and thought I would never find a recipe I liked better. Well I did today! I made this recipe for the first time today and I absolutely loved this bread. The butter and the buttermilk really makes this bread. It was sweet with a tender texture. My other bread was good, but more dense. This will be my go to recipe from now on. I am so glad I tried it. I was going to share one loaf, but that's not going to happen now LOL."
"Thank you! I had the original Gold Medal recipe and I misplaced it. I was so glad to find this one. It is the best banana bread ever!!!"
"I thought this recipe was excellent! I followed it exactly and everyone I gave to commented on how good it was. Definitely use buttermilk (you can also make it at home) and 3 very ripe bananas. This recipe is a keeper!"
"This IS the best banana bread I've ever had. I used 3 bananas but they were super ripe. My whole family loved it. I'm definitely keeping this one.
UPDATE: I've made this banana bread three times now. Definitely try this recipe and use the buttermilk, NOT regular milk. It's the only banana bread recipe you'll ever need."
"This recipe is easy, quick, and very good. I gave it four only stars because I think the original recipe could use more bananas. On my second try, I added an additional banana and that brought it to five stars. Very tasty, moist, and it freezes very well, too. I have made it a few times since with variations, such as baking in mini four loaf pans (reduce baking time to 40 minutes) and adding Ghirardelli bittersweet chocolate chips. Good stuff!"
"I have tried it too, and i love it. After the first time i made it, i discarded the bag without realizing so i had to run to the store to get another bag of flour. now i made sure to cut the recipe off the bag so that i could add it to my collection."