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“This recipe came from Taste of Home's complete guide to baking. This recipe calls for buttermilk- something I had never had in banana bread....I think it is probably what makes this bread so yummy! This freezes well. It looks complicated, but really isn't. I just use my kitchenaid and don't even mash the bananas.”
1hr 5mins

Ingredients Nutrition


  1. In a large bowl cream shortening, and sugar until light and fluffy.
  2. Beat in eggs.
  3. Blend in bananas and vanilla.
  4. Add flour alternately with buttermilk -beating well after each addition.
  5. Fold in pecans if using.
  6. Pour into two greased loaf pans.
  7. Bake at 350 degrees for 45-55 minutes or until toothpick comes out clean.
  8. Cool for 10 minutes before removing from pans to wire rack to cool completely.
  9. For topping: Combine banana, powdered sugar and lemon juice in a small bowl. Spread over loaves and sprinkle with pecans.
  10. *Note* To sub All purpose flour for self rising flour place 1 1/2 t baking powder and 1/2 t salt in a measuring cup. Add all purpose flour to make 1 Cup.

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