World’s Best Banana Bread

  1. Suebob says:

    Buttermilk is the key. I learned this over years of making banana bread. This is the best.

    • suburbanturmoil says:

       Ahhhh. I also use TWICE the amount of banana most recipes call for. I think it’s much better this way, and I do notice that everyone who has a taste of this recipe does a doubletake and says “This is REALLY good!” Hence the title. ;D

  2. Bonnie says:

    I made this today – you are right…it is great.

    I’ll pass along a little trick for making this if you do not have ripe bananas.  Put them in the oven at 300 degrees for 1 hour.  They will turn completely black.  Let them cool…the inside is just like a ripened banana. 

  3. Kn says:

    I place my bananas in the freezer in the peel still. They are so good an juicy in the bread(I just defrost them in a ziplock).

  4. Mary says:

    You use a 9×13 pan instead of a loaf pan?

  5. Sandra says:

    Even better with a handful of chocolate chips!

  6. AmysAdventures says:

    Made this today! So delicious.

    I’m gonna be like every commenter on and say, These were perfect! I adapted by added cinnamon (1/2 tsp) and nutmeg (1/4 tsp) and vanilla (1 tsp), but that’s just because I like spices–otherwise they were perfect. LOL

  7. Beth says:

    Just made this today making 12 cupcakes and a small loaf. Love it! I had extra cream cheese frosting that I used to top it. Tasty! Thanks!

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