Skip to main content

Best-Ever Banana Bread

 

Print
Ingredients
  1. 1 cup butter 250 mL
  2. 2 cups granulated sugar 500 mL
  3. 2 1⁄2 cups mashed ripe bananas (about 5) 625 mL
  4. 4 eggs, well beaten
  5. 2 ½ cups all-purpose flour 625 mL
  6. 2 tsp baking soda 10 mL
  7. 1 tsp salt 5 mL
  8. 1 tsp ground nutmeg 5 mL
Instructions
  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.
Notes
  1. Tip: Freeze overripe bananas in their skins in a plastic bag.
The Best of Bridge https://www.bestofbridge.com/

There are three types of people: those that make it happen, those that watch it happen and those who sit around and say “What the heck’s happening?”

This recipe is available in the book Best of Bridge Holiday Classics.

This recipe is available in the book The Best of the Best and More.

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Two.

Join the discussion 19 Comments

  • Erin Barns says:

    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!

  • Elizabeth Clark says:

    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.

  • Nancy Mahovlich says:

    My kids loved it !?Thanks!!

  • Pam Livingstone says:

    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?

    • Best of Bridge Editors says:

      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!

  • Heather Hesson says:

    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!

    • Best of Bridge Editors says:

      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!

  • Yvonne Lloyd says:

    Best banana bread ever! I also add some cinnamon and ground cloves . Slice cross wise bananas on top for appeal

  • John says:

    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.

  • Tamara says:

    Can you add chocolate chips??

  • DONNA Woodman says:

    Love this banana bread…the best ever………but why does the middle fall ?HELP

    • Best of Bridge Editors says:

      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!

  • Stephanie Laur says:

    Do you have nutritional info for this recipe by any chance ?

    • Best of Bridge Editors says:

      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!

  • Jennifer Bee says:

    I have also made this recipe for years and used the original book recipe, and usually double the nutmeg (because what quick bread isn’t better with nutmeg???). My son loves it with chocolate chips added and I love it with pecans.
    As for the person who commented about the middle falling or being too soft, I have found that this is often the case when it’s a bit underdone. Also, I have always added an extra 1/2-1 tsp of baking soda with the 3 cups / 6 bananas version of the recipe to make it a bit lighter and less likely to collapse. That way you still get all the banana goodness without compromising on the texture.
    Also, we like to make thick slices and toast them for breakfast. Your choice if you want to add butter or peanut butter for an amazing open-faced peanut butter and banana sandwich!

Leave a Reply to Tamara Cancel Reply