Ready in 45 minutes
My dad's favorite banana bread is simple, moist and taste wonderful. I believe the recipe is adapted from one of my mom's Betty Crocker cookbooks.
"Doesn't beat Mom's or Grandma's (but I don't think anything can), but this is a GREAT banana bread! I made it today and put some it in a muffin tin and the rest (actually still cooking) is in the bread tin. The muffins had great flavor, were moist, and didn't have one overpowering flavor, but a nice combo (I didn't put the walnuts in the oven though. I just mixed them in). I will definitely make this again! It was so good I already at two muffins and it's going to take some extreme willpower to avoid eating the others right away!"- meganmurray
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Adjust oven rack to lower middle position (so that top of pan will be in center of oven) and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan. Set aside.
If using, spread nuts on rimmed baking sheet and bake until fragrant and deep golden brown, 5 to 10 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside.
Whisk the flour, baking soda, salt, and nuts together in a large bowl. Set aside.
In the bowl of an electric mixer, beat together the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the bananas and beat until smooth. Add the buttermilk and vanilla and beat just until combined. Pour banana mixture onto dry ingredients and gently fold until just incorporated. The batter should be slightly lumpy.
Pour the batter into the prepared pan and smooth the top. It should be no more than two-thirds full. Bake until the loaf is golden brown, the edges pull away from the sides of the pan and a toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Rotate the pan periodically to ensure even browning. Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely. Cut into thick slices to serve.
Makes one 9-by-5-inch loaf.
If using a glass 9-by-5-by-3-inch loaf pan, bake at 325 degrees F for about 1 1/2 hours. To make mini muffins, bake for about 18 to 20 minutes.
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lindalghln 3 months ago
bogtrotter1 5 months agoBeautiful & moist. Everyone loved it...than T
Zumba7722 6 months ago
LJevans 6 months agoMade this tonight, thank you! This was so moist! I made it in a glass dish and non stick glass dish was better.
superspark6 8 months agoMy wife and I made it and we loved it . I will definitely be making it again
brettnleosmom 11 month agoVery tasty; my family really enjoyed it.
sonianmatt 1 year agoBest ever tasting recipe and simple to make
Batman2x0 1 year ago
rositajames 1 year agoAnother winner for meno doubt will bake again
marcieschlecht 1 year agoA 5 star for sure! My family loved it:) I used 3 bananas, put the walnuts on bottom of pan, & a few in the dough. I didn't know if kids would like them but they did.
scolpitts28 1 year agoThis recipe is what I've been looking for! The banana nut bread came out moist and delicious! Thanks for the recipe!
myownmystery2 1 year agoThis came out great! Much better than a previous recipe I tried which came out dry yuck but this was moister by far
meganmurray 1 year agoDoesn't beat Mom's or Grandma's (but I don't think anything can), but this is a GREAT banana bread! I made it today and put some it in a muffin tin and the rest (actually still cooking) is in the bread tin. The muffins had great flavor, were moist, and didn't have one overpowering flavor, but a nice combo (I didn't put the walnuts in the oven though. I just mixed them in). I will definitely make this again! It was so good I already at two muffins and it's going to take some extreme willpower to avoid eating the others right away!
Cheekygirl1984 1 year agoLoved it. Would have liked it to be slightly more moist but it was close to perfection
Caitynsmom 1 year agoDidnt have buttermilk so I just added a cup of milk to a tsp of lemon juice I'm baking the bread right now and if it's as good as the batter (yes I admit to scarfing down the remaining batter) it will definitely be a new favorite!!
Tanya7204 1 year agoLoved it, very moist. Within an hour the boys finished it off
VAcookingMOM 1 year agoAmazing.. I just made this & it's almost gone! Huge hit with the family!
lorenemarieanderson 1 year agoI made this tonight. I used chocolate chips instead of nuts, and used vanilla yogurt instead of buttermilk. Turned out tasty!
dennisdgreen 1 year agoThis is my 'go to' recipe when making Banana Bread. I use sour cream instead of buttermilk and have received great feedback.
Priya2012 1 year agoTried it and loved it!