Moist Banana Bread

"One Christmas, several years ago, I was looking for a good banana bread to give as gifts to my friends. I tried several recipes and this was the one I liked the best. I use a Pampered Chef pan that has four mini-loaves on it and cook in my oven for about 50-55 minutes. Start checking the bread at about 50 minutes. Sometimes I also sub 1/2 to 3/4 wheat flour in place of using all white flour. It's a great bread!"
photo by Juenessa photo by Juenessa
photo by Juenessa
photo by Juenessa photo by Juenessa
photo by Juenessa photo by Juenessa
Ready In:
1hr 25mins
1 loaf




  • Preheat oven to 325 degrees.
  • Spray one 9 X 5 inch loaf pan with non-stick cooking spray.
  • Blend together the eggs, buttermilk, oil and bananas.
  • Sift together the sugar, flour, baking soda and salt.
  • Add to banana mixture.
  • Stir in nuts.
  • Mix well.
  • Pour into prepared loaf pan.
  • Bake 1 hour and 20 minutes, or until a cake tester inserted in center comes out clean.

Questions & Replies

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  1. Robin M.
    Very good, I made muffins and little breads! I decreased the sugar down to 1 1/4 cup. They are plenty sweet!
  2. CookVal34
    I had never made banana bread before tonight. I was looking for a recipe to make for my boyfriend and his mother and I decided on this one. They both LOVED it! For never making any type of banana bread before I think that was great. It was very very good. I was a bit worried because after cooking it for 1 hour the middle was still very doughy but at exactly 1 hour and 20 minutes it was perfectly done. Put a little butter on the middle and it's perfect. Great recipe!
  3. photonutsnap
    I've been using the same banana bread recipe of my mom's for 6-7 years. I looked on to find something different. I was thrilled to find this recipe that would use the rest of my buttermilk before it soured. <br/>My husband recently bought self-rise flour instead of all-purpose flour because it's cheaper. I've done my best to modify my recipes to use the self-rise flour. We've actually been enjoying the difference in the consistency. All that to say, I used a little more buttermilk to insure that it was still moist. It was still a tad dry, but that could still be the difference in flour, idk. I also added 2 tsp cinnamon for extra flavor (our bananas around here in the midwest have been lacking in flavor lately). The cinnamon was a perfect addition. I would recommend not eating it with butter; it tastes better warm, and on it's own.
  4. HisMonie
    Wow, a delicious yet lightweight banana bread . . not heavy like most banana bread recipes out there! A keeper!! Not only was the flavor one 'to cry for', but the smell throughout the house while baking was amazing. Thank you, Juenessa!
  5. cinderbear57
    LOVE this Recipe! Daughter and I made it to give away to friends and Co-workers for Christmas and received nothing but rave reviews (one person said it was better then theirs :) Thank U for sharing!


<p>I am a native Texan and have lived in North Texas all my life. <br />I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014!&nbsp;<br /><br /><a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15.&nbsp;<br /><br />And then there's my little girls, Daisy &amp; Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo.<br /><br /><br /><br /><br /><img src= alt=/ /> <br /><br /><br /><img src= border=0 alt=Photo /> <img src= border=0 alt=Photo /> <br /><br /><img src= alt=/ /> <br /><br /><img src= border=0 alt=Photo /> <img src= alt=/ /> <br /><br /><img src= alt=/ /> <br /><br /><img src= alt=/ /></p>
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