Mom's Banana Bread

"The best banana bread, I don't see any recipes with these exact ingredients or amounts on zaar."
 
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photo by senseicheryl photo by senseicheryl
photo by senseicheryl
Ready In:
1hr 10mins
Ingredients:
9
Serves:
12-14
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ingredients

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directions

  • Mix sugar, butter and vanilla till well blended.
  • Beat in the eggs, one at a time.
  • Add flour, soda and salt alternately with the buttermilk until well blended. Add the mashed bananas last.
  • Grease and flour either an angel food cake pan or a 9 by 13" pan. Pour batter in and bake at 325 for approximately 1 hour.

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Reviews

  1. Delicious! Thank you for sharing your recipe! My whole family loves it and we all agree that it's our favorite of all the banana bread recipes we've ever tried! Followed recipe exactly (didn't have buttermilk so I combined 1 tbsp of vinegar with 1% milk to make a 1 cup measurement and it worked great!). Thanks, again!
     
  2. This is, by far, the best banana bread I have ever tasted! I am immediately replacing my old recipe with this one and I am going to make more of this bread soon to send to my son and daughter-in-law. If you are searching Zaar for the perfect way to use up some really ripe bananas, do yourself a favor and make this bread. Heck, this bread is good enough for you to purposely buy too many bananas and let them get really ripe just so you have an excuse to make this bread.
     
  3. Made this several weeks ago - a little taste and into the freezer to see if it was freezer friendly. Find not only quick and easy it freezes well. Next making will see how it works in a bundt or the angel cake pan. Very good just as I expected a mom recipe to be.
     
  4. I didn't have any buttermilk on hand so I combined 1 tbsp of vinegar with 2% reduced fat milk to make a 1 cup measurement. Other than that I followed the recipe exactly as written and it turned out perfectly. Thank you for posting such a yummy recipe, Susang.
     
  5. This is very good. I had a tiny problem with the pan size. I tried to make it in an angel food pan but it cooked over the top. It was just a little too much batter. Next time, I think I'd pour some of the batter off into a smaller loaf pan and bake both. I had to bake it 1 1/4 hours. The end result is delicious! Thanks for sharing, Susang.
     
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Tweaks

  1. WOW! This really baked up beautifully...whole house smells awesome. I made a few healthy substitutions just to make a note of: I used Splenda instead of sugar and I used whole wheat flour instead of white flour. Other than that, I followed the directions exactly. The cook time of 1 hour was exact for me. Thanks so much for posting. Great way to use up 6 "yucky" bananas!
     

RECIPE SUBMITTED BY

I live in Washington State, and 4 years ago I left the business world and started my second stint at opening an in-home daycare. My husband and I have have been together since high school and have been married 38 years, and we are still in love! Our daughter and son are grown and on their own, they have given us 2 wonderful grandsons, who are the light of our live's.When I was first married I made everything by scratch and still do most of the time! Got that from my mother who was a wonderful cook. She raised four daughters (with dad!), had a garden every year, sewed many of our clothes, made dinner every night and in her spare time had a 35 year career in management. A truly inspiring women that our family misses each and every day. I spent 18 years with a women's non-profit group. We raised money by catering to help support local and national charities. Our special project each year was for St. Jude's Childrens Hospital. We spend a lot of our free time with the kids and cooking is almost always on the agenda. My husband and I enjoy taking trips and entering car shows with our restored 63 SS Nova. Now that it's just the two of us I tend to cook larger meals on the weekends and simpler ones during the work week. I got my love of recipe collecting from my mother.
 
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