Best-Ever Banana Bread

Day-O! Hey, Mister Tallyman, tally this one!

Best-Ever Banana Bread
  1. Makes 2 loaves.
  2. 1 cup butter 250 mL
  3. 2 cups granulated sugar 500 mL
  4. 2 1⁄2 cups mashed ripe bananas (about 5) 625 mL
  5. 4 eggs, well beaten 4
  6. 2 1⁄2 cups all-purpose flour 625 mL
  7. 2 tsp baking soda 10 mL
  8. 1 tsp salt 5 mL
  9. 1 tsp ground nutmeg 5 mL
  1. Preheat oven to 350°F (180°C). Cream butter and sugar until light and fluffy. Add bananas and eggs and beat until well mixed. Mix dry ingredients and blend with banana mixture, but do not overmix. Pour into two lightly greased loaf pans or a 10-inch (25 cm) Bundt pan. Bake for 55 to 60 minutes; test for doneness (toothpick inserted in middle comes out clean) and cool on rack for 10 minutes before removing from pans. Freezes beautifully.
  1. Tip: Freeze overripe bananas in their skins in a plastic bag.
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  1. This really is the best banana bread recipe. I’ve been making it for years, and every other banana bread is now disappointing compared to this! It’s a beautifully moist recipe, and a great way to use up all those bananas I stash in the freezer because they went brown before they could be eaten!

  2. This is my go-to recipe for banana bread. Every time I make it I always get so many compliments on how it is so tender and flavourful.

  3. Original recipe in Grand Slam calls for 6 bananas (3c) but the recipe on the internet calls for 5 bananas (2 1/2c) Which is correct?

    • Hi Pam,
      Thank you for your message. The original version tastes wonderful, however, the internet version with 5 (2 1/2 cups) bananas will yield loaves that are lighter in texture. Both are delicious. Enjoy!

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