Community Pick
The Best Banana Bread
"This is one of the recipes I am known for. Super moist and super yummy. I have tried many over the years and always come back to this. I often give it as a gift around the holidays. Just may be the last banana bread recipe you ever try! Can also make 3 mini-loaves"
photo by whaleyje
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Yields:
-
1-2 loaves
- Serves:
- 8-10
ingredients
- 3⁄4 cup butter, softened
- 1 1⁄2 cups sugar
- 3 bananas, blackened
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2 cups flour
- 3⁄4 teaspoon salt
- 1⁄2 cup buttermilk
- 1⁄2 cup mini chocolate chip
directions
- Cream butter and sugar (by hand or mixer).
- Mash bananas and add by hand to creamed mixture.
- By hand add eggs, vanilla, baking soda, flour and salt.
- Gently stir in buttermilk and chocolate chips.
- Pour into a greased loaf pan.
- Bake at 350°F for 1 1/4 hour or until it tests done with a toothpick.
- **I find that coarsely mashing bananas is best and make sure they are over ripe for best flavor.
- I also find that doing the majority of the mixing by hand makes for better texture in the end.
- **Even though the recipe says it makes 1 loaf, I usually use 2 loaf pans or 3 mini loaf pans because it seems to yield a moister bread.
- Just adjust baking time down.
- **if you do not have buttermilk you can put 1 teaspoons vinegar into a 1/2 cup measuring cup and fill to top with milk.
- Let rest 5 minutes before adding to recipe.
- **This freezes well.
Questions & Replies
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Reviews
-
YUM. So moist, excellent flavor. I may just toss my other banana bread recipe. I love how sweet the crust is. I did the buttermilk trick (lemon juice and lowfat milk), and added pecans instead of chocolate chips; I just like that flavor more. I did make 3 mini loaves, but they were done in about 45 minutes. This banana bread is wonderful. Thank you, Tracy! -
This is an EXCELLENT recipe. Delious banana bread. I made it at a friends house. She said her sons would not eat it if I put the chocolate chips in it so I omitted them I did as you suggested and made it into 2 loaves instead of one and you are right!! It was nice and moist. I wasn't sure how it would taste without cinnamon in it and it turned out really good. The taste of the banana really came though. I will definitely make it again and if I make it for myself I will add the chocolate chips. Thanks for a great recipe Tracy -
This is a delicious banana bread recipe. I think I will make two loaves as suggested next time, because one loaf browns too much way before the centre is cooked. Even overbrowned, it tasted great though. Great.
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INCREDIBLE! Deliciously moist, wonderful banana flavor. I brought some for my boyfriend's family, and now they absolutely adore me! I cut back on the butter and added 1/4 cup of sour cream, and then topped with cinnamon streusel halfway through the baking process. With the extra batter I also made 6 additional banana bread muffins. In the future, I would recommend lowering the temperature and extending the baking time, but all in all, scrumptious banana bread that will disappear in no time!
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I made this bread last night for a back to school treat for my daughter, and she loved it!. I made two loaves and they were so moist. I did cut back to only 1 cup of sugar and it did not compromise the taste one bit. I also added a teaspoon of cinnamon. Great recipe!!!!! A keeper for sure, thanks for posting.
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Tweaks
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This bread is now my new banana bread recipe! We all loved it!! It\'s recipes like this one that make me feel proud when I\'m done baking! I added walnuts instead of chocolate chips just because I love walnuts in banana bread and I\'m not a big fan of chocolate chips. It was wonderful! Thanks for sharing this recipe with us! -
This recipe was amazing - I substituted white chocolate chips for the regular chips and added some fresh cranberries. It baked up moist and delicious. I suggest (as prompted by other reviews) to bake in smaller loaves. This does freeze well, although you probably won't have any left to freeze - it is that good. -
YUM. So moist, excellent flavor. I may just toss my other banana bread recipe. I love how sweet the crust is. I did the buttermilk trick (lemon juice and lowfat milk), and added pecans instead of chocolate chips; I just like that flavor more. I did make 3 mini loaves, but they were done in about 45 minutes. This banana bread is wonderful. Thank you, Tracy!
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This is the best banana bread recipe! I have made it twice now, once in a bundt pan and also as a set of muffins. Both were awesome, so moist and delicious. I added a little coconut in the mix with some choppped walnuts instead of the chocolate chips. These are fabulous really...YUMMO
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Amazing! Great recipe..I used chopped pecans instead of chocolate chips. I made 12 muffins and a small loaf of banana bread. They turned out really nice...I baked them 40 minutes and probably could have shortened it to 30 as they were pretty brown. Thanks for a great recipe!
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RECIPE SUBMITTED BY
Tracy H.
Victor, 72
<p>I live in upstate New York and am a stay at home mom. I have two boys, 16 and 18. My husband is a youth pastor at a large church so we often have people over for meals. I love looking at cookbooks ans cooking magazines. Quick Cooking and Taste of Home are my favorites. In my spare time I sell Tupperware and do scrapbooking.</p>
