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!

  4. This is the best recipe ever! I have also only ever used the original from the book with the three cups of bananas. Wondering if anyone has used this recipe for muffins? They have been requested for a birthday and I am planning on icing with cream cheese icing!

    • Hi Heather, Thank you! We heartily agree, this is a very popular and delicious recipe. You should have no issues with baking this recipe as muffins. Since the recipe makes 2 loaves, this will yield about 24 muffins that bake up in about 30 minutes. Just keep and eye on them near the 25 minute mark. The cream cheese frosting will be a fantastic finish. Wishing you a happy celebration!

  5. Pingback: best-ever vegan banana bread | mangez avec nailah

  6. Been making for years. Would advise a couple tips: if you freeze your bananas, when they thaw you should keep the water that thawed with them for the recipe. I know its kinda weird but the recipe is expecting that moisture from the regular bananas and without it it can be too dense and cakey. Also I’ve been doing it without a stand mixer and just ignoring the “until light and fluffy” part with no problems. Though it certainly helps, sometimes I even use it to mash the bananas. I typically add chocolate as well.

    • Hi Donna, this can be frustrating! We have made this recipe many times with good results, but sometimes it’s the little things that can throw off the recipe. The sinking could be due to a few reasons. Make sure your leavening is fresh. Perhaps the bread was slightly underbaked – oven temperatures can vary by 10 – 30 degrees, you might want to calibrate your oven to check for accuracy. Tips: bake the bread on the middle rack of the oven, use a thermometer to check the interior temperature of the bread – it should register around 200’F. Wishing you better results next time!

    • Hi Stephanie, we do not have the nutritional info on our recipes. You might want to check out online resources where you enter recipe details and the nutritional information is calculated. Good luck!

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