Better Homes and Gardens Banana Bread
photo by Boomette
- Ready In:
- 1hr 5mins
- 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.
- 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.
- 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.
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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!
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!
I cannot thank you enough for posting this recipe! I began making this recipe when I was in 5th grade. In college I received the NEW BH&G cookbook that has an altered banana bread recipe. The kicker: it's not NEARLY as good as this one! After makong it for so many years, you'd have thought I'd have memorized the original recipe. Apparently not. I've been to the BH&G website, I've "Googled" it, all with no luck. I found a different go to recipe I'll. Place of this one, and it's good! It's just not... THIS one! One day I thought, "Check Pinterest, you fool!" Lori Ann, I screamed when I came across this! I scared my sister and my cats. I have made this about a dozen times since I re-found it and I am forever grateful to you! I've saved it 4 different places, so hopefully I'm all set now! Thank you, THANK YOU so, SO very much! ***It happens to be in the oven right as I'm typing this. I was out of lemon peel, so I'm trying it with orange peel for the first time ever. I'll keep you posted!
I have used this banana bread recipe for many years. I also reduce the amount of sugar to about a 1/2 - 2/3 cup. Before baking, I sometimes sprinkle the top with a few walnuts instead of mixing them into the batter. I lightly press the nuts onto the top of the batter with the back of a spoon so they will stick to the bread as it is baking. This recipe is flavorful and moist with minimal vegetable oil as some other quick bread recipes call for. This recipe is deserving of its 5 star rating!
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I live just outside Iowa City, Iowa... home of the University of Iowa (Go Hawkeyes!). In my former life, I was a Marketing Manager for Ladies' Home Journal magazine, but am now a stay-at-home mom. My husband and I have been married?15 years and have a 12-yr old son, as well as 5-yr old twin boys!!! ?We all love to be in the kitchen! While I tend to rely on recipes, my husband is more of a throw-it-together/experimental kind of cook (it usually turns out great!). I make a weekly menu, but it's never the same. Cookbooks and recipes are a passion, so I always have something new on the menu. That's why I love Food.com so much!