ForeverMama's Banana Bread

20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"My hubby is forever asking me to make this bread. I've tried many banana breads through the years, but this is my tried and true and one I always make. Save those brown yucky looking banana's!! The more black, the better quality banana bread you'll reap. Place them in the freezer whole or mash and freeze."

Original is 10 servings

Nutritional

  • Serving Size: 1 (120.9 g)
  • Calories 427.9
  • Total Fat - 23.6 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 78.9 mg
  • Sodium - 429.6 mg
  • Total Carbohydrate - 50 g
  • Dietary Fiber - 1.6 g
  • Sugars - 30.9 g
  • Protein - 5.9 g
  • Calcium - 36.5 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Combine flour, baking soda and salt and set aside. Cream butter with sugar until fluffy. Add eggs and buttermilk and mix well. Add flour mixture alternately with bananas, beginning and ending with flour. Stir in vanilla, banana extract (if using) and nuts (optional). Bake in a well greased 9 - 5 inch loaf pan at 350 degrees for 1 hour, or until a toothpick, inserted in center comes out clean.

Step 2

NOTE: If you don't have buttermilk on hand, make your own. To your measurement cup add about 1 tablespoon of white vinegar or 1 tablespoon lemon juice. Let it sit a bit and you'll have your substitute buttermilk. The banana extract is my own addition, this is a huge help if your bananas are not quite brown/ripe enough, it'll boost the flavor. As a matter of fact, I always us it even when my bananas are perfectly ripe. It's a definate must if you want your product to stand out.

Tips


No special items needed.

6 Reviews

NELady

This recipe is a delight! Full disclosure, I didn't use any "real" sugar... I used monk fruit sweetener, measured out like sugar, and it was AWESOME. I don't have any banana extract (and I couldn't find any in town) but since I plan to make this again, I ordered some online to be delivered. I did use buttermilk and added the walnuts. My daughter INSISTED I put some sort of a glaze on it... so I did (with a powdered sugar substitute), and it looks more like a thin layer of frosting than a glaze, but it made her happy and it was easy. This is REALLY good.

5.0

review by:
(27 Jan 2023)

Daily Inspiration

Delicious banana bread and just the ticket when you have bananas to use up. I did reduce the amount of sugar to 3/4 cup and it was perfect for us. : )

5.0

(27 Mar 2020)

Mikekey

Best banana bread ever. Very moist. With the amount of butter, though, it will be my "special treat" banana bread, for company. Couldn't find banana extract at the grocery store, so will look for it next time I go to the spice shop. I baked this in a fluted glass pan and served it like a cake.

5.0

review by:
(18 Nov 2019)

ellie

Wonderful banana bread. I didn't have the banana extract but put it on the shopping list so will use it next time! I also used the sour milk option. Thanks for sharing!

5.0

review by:
(19 Apr 2017)

breezermom

Delicious! I did not have banana extract so used a tiny bit more banana. Otherwise I followed the recipe. My son agrees....this is a make again recipe! Made for your win in Football pool week 8, 2016. Congrats!!

5.0

review by:
(16 Nov 2016)

TwisSis

Made as written this morning for your Football Pool win & served when Siggi's Dad visited us for afternoon coffee. Speaking English is not his forte, but he made quite a point of telling me that "my banana cake" was "mjog gott" (very good). He has always called me the family "Master Cook" & your excellent banana bread reinforced my status once again. Thx for sharing this lovely recipe w/us.

5.0

review by:
(14 Nov 2016)

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