Banana Bread

Total Time:
1 hr 40 min
Prep:
20 min
Inactive:
10 min
Cook:
1 hr 10 min

Yield:
1 loaf (12 slices)
Level:
Intermediate

Ingredients
  • 10 tablespoons plus 1 teaspoon butter
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 1/2 teaspoons vanilla
  • 2 cups cake flour
  • 3/4 cup plus 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup toasted, chopped walnuts
Directions

Preheat the oven to 350 degrees F.

Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter.

Puree the bananas, sour cream, eggs and vanilla in a food processor.

Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.

Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.

Per slice: Calories: 345; Total Fat:19 grams; Saturated Fat: 8 grams; Protein: 5 grams; Total carbohydrates: 40 grams; Sugar: 18 grams; Fiber: 1.5 grams; Cholesterol: 68 milligrams; Sodium: 233 milligrams


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4.6 371
Used brown sugar instead of white. Best banana bread ever. item not reviewed by moderator and published
<span>Made this recipe a few days ago and it turned out amazing!! Super moist and delicious!! I did make a few changes after reading some other 's reviews which worked out beautifully:</span><div>1. Added about 1 tsp cinnamon</div><div>2. Used 3 bananas instead of 2</div><div>3. Microwaved bananas for 4 min on 80% power</div><div>4. Made my own cake flour since I did not have any (2 c. All-purpose flour minus 4 TBSP; add back in 4 TBSP corn starch and sift 5 times)</div><div>5.  Baked for only 1 hour </div><div>6. Added a brown sugar oatmeal crumb on top before baking (had some on hand left over from Ina Garten's Tri-berry crumble recipe found on google not here)</div><div>Also, it did not need more sugar than stated in recipe. </div><div>I will make this again and again with these changes. </div> item not reviewed by moderator and published
I am gonna add a cinnamon brown sugar streusel on the top!! CANT WAIT :) item not reviewed by moderator and published
Solid recipe but 3 issues: 1. Needs more than 2 bananas for stronger banana flavor 2. Screaming for more sugar, I used a full cup and it wasn't quite sweet enough 3. Needs cinnamon (glad I added it to my mixture) I realize those 3 changes alter the recipe, but the foundation, i.e., dry ingredients, is a good ratio. item not reviewed by moderator and published
my recipe calls for self-rising flour and I only have all purpose flour what do I do so I can use my all purpose flour item not reviewed by moderator and published
I cut the salt to 1/4 tsp and replaced the sour cream with Greek yogurt. Perfect! I had smaller bananas so used 3. This recipe is so moist and I love the walnuts for texture! item not reviewed by moderator and published
this is by far the best banana bread I I have ever had, a little tip, if you do not have cake flour for every cup of regular flour remove 2 tablespoons and replace with 2 tablespoons of corn starch, works perfectly item not reviewed by moderator and published
This is absolutely wonderful! I have made it several times. And each time, it has turned out delicious! I love to add walnuts for a little added texture but it doesn't really matter. Either way, it is the best! item not reviewed by moderator and published
Great Recipe by Emeril ! I've made this several times &amp; it's wonderful even without nuts, it's a keeper! Thanks Emeril!! I read recently that if you want your bananas to have stronger flavor you can microwave them for four minutes at about 80% power, and then let cool down before using....they will look mushy, but it's ok. Tried it this time and had great flavor and smell! Enjoy!! item not reviewed by moderator and published
I tried this - twice and it is really good but can anyone tell me why my top cracks and the bottom of the cake is dense? item not reviewed by moderator and published
the best!! but then again, i wont expect any less from the king of taste!! I'm a forever fan!! miss you in Foodnetwork TV. please come back. Grace item not reviewed by moderator and published
I will add extra 1 banana next time to make it more tasty. I have replaced cake flour to all purpose flour. I don't like sour cream and replace with plain yogurt. item not reviewed by moderator and published
I made this with two banana's - It doesn't have much of a banana flavor. It really needs three banana's. It was moist though. item not reviewed by moderator and published
Very moist, every last bite was eaten! I made it with 3 bananas and substituted the sour cream with plain greek yogart. I think it made it even more moist. item not reviewed by moderator and published
I made this banana bread and it is delicious!!!! It came out perfectly. I followed the recipe and I used 2 bananas. The toasted nuts just add that special touch. Great banana flavor. item not reviewed by moderator and published
I used 3 bananas instead and it came out perfect. Thank you Emeril! item not reviewed by moderator and published
Absolutely delicious! I made it exactly as directed except to slightly decrease the baking time since my oven cooks a little hot. Be sure to toast the nuts. It puts this recipe over the top. Mine had a great banana flavor, too. I did not go by the number of bananas but used 1 cup mashed ripe bananas as directed. My husband loved this recipe and he's a banana bread freak! item not reviewed by moderator and published
This bread is delicious. I've made it both with pecans and without. It's good either way. I was careful with the baking time after reading some reviews. I checked the bread at 50 minutes and it was not completely done. I checked it again at 1 hour and it was. I think baking time will vary depending on the oven. item not reviewed by moderator and published
This is a very easy recipe! I've made it twice, the first time exactly as written and the second time adding more banana (3 bananas The second time through was better, but I just wish the banana flavor would be more pronounced. My husband loves this one! Watch the temperature and bake time on this one though. item not reviewed by moderator and published
A very easy and tasty recipe. I made muffins in lieu of the traditional loaf. My husband loved them. item not reviewed by moderator and published
By far the best banana bread ever. item not reviewed by moderator and published
First and foremost the cooking time for this recipe is WAY over estimated. I heeded the reviews and baked it for an hour and it was still a little burned on the outside. I was very hesitant to use sour cream since I don't like sour cream but I did and was pleasantly surprised. The bread was moist, ever though it was slightly over done, and tasted good. I will try this recipe in the future with regular flour instead of cake flour since it is much cheaper. Next time I will use another banana (used three and would like a little more, more walnuts and cook it for less time. item not reviewed by moderator and published
Mmmmmm.... mmmmmmm...... good! item not reviewed by moderator and published
I've been using this recipe for years! It is the best banana bread recipe I've had. Sometimes I add chocolate chips for the kids or I'll toast pecans instead of the walnuts. It's great for those on the go mornings; just grab a slice, put it in the micro for a few seconds and go! Our family has always been a big Emeril fan, too! item not reviewed by moderator and published
This recipe is Amazing! Im glad I picked this one to use. I was impressed with the way it turned out; having a nice brown split top crust and a super moist interior : Im definately saving this recipe for future use! item not reviewed by moderator and published
Made this yesterday with 3 medium sized bananas instead of 2, and a few more walnuts. Absolutely wonderful! But a big "caution;"this bread is more than done in 1 hour. Don't cook it longer or it will dry out. item not reviewed by moderator and published
best banana bread EVER! I used a 2.5 bananas (will use even more next time, almonds instead of walnuts, and only baked it for 60 mins. It's a winner in our house! I must be new to breads because I'd never used sour cream in a bread recipie... but will always now!! May try substituting greek yogurt. item not reviewed by moderator and published
It was good, but the next time I will use more bananas. I could hardly taste the banana in the bread with just 2 bananas. item not reviewed by moderator and published
I've baked this a few times and it has ALWAYS come out moist and delicious item not reviewed by moderator and published
Great recipe, this bread comes out very rich and flavorful. I'm not a fan of dry, bread-like banana breads and this one was very moist but not too heavy. Mine was done in 1 hour, so I would check it early so as not to overcook. A+ Emeril! item not reviewed by moderator and published
Delicious and moist. Everyone loved it. Definitely a keeper. I found this recipe easy to make not at all difficult. You go Emeril...love your cooking. item not reviewed by moderator and published
This recipe, like EVERY Emeril recipe I've tried, is absolutely SUPERB. The best I have ever made or tasted. When I asked my brother Jimmy for an expert opinion, his response was, "Yummy!" I love and miss Emeril on this network. item not reviewed by moderator and published
Best I have ever tasted. Wow. I can't believe I made it! item not reviewed by moderator and published
I used all purpose flour instead of cake flour and it was still delicious! My son asks for it all the time. item not reviewed by moderator and published
JUST MADE THIS BREAD AND THE BATTER TASTED DELICIOUS, I KNOW, I KMOW YOU ARE NOT SUPPOSED TO EAT RAW BATTER WITH EGGS BUT I COULD NOT HELP MYSELF, I SUBSTITUTED BANANA CREAM PIE YOGURT FOR SOUR CREAM AND USED ALL PURPOSE FLOUR, CAN HARDLY WAIT TO EAT THE FINISH PRODUCT! item not reviewed by moderator and published
rBy far the best banana bread ive ever tasted and real easy to do! I love that strong banana flavor so I used 3 and it was perfect Ima do 4 next time for an even stronger flavor = I read a couple of reviews before doing it so I followed some suggestions, I used yogurt instead of sour cream an I added a tsp of cinnamon. My entire family loved it defenitely a keeper. Made it yesterday n its gone already. Looking forward to doing it again so I can myself a french toast with a slice of this bread. item not reviewed by moderator and published
Always awesome, I just exchange yogurt for the sour cream for a slightly healthier choice and I think it also makes a bit more moist. And I usually use more bananas, up to 4. Ofcourse, I then make it less healthier by exchanging the walnuts with chocolate chips! Oh, I then antagonize my arteries even further by spreading a little smooth peanut butter on a warm slice. Delicious. item not reviewed by moderator and published
Wonderfully moist! item not reviewed by moderator and published
This is without a doubt the BEST banana bread I have ever made. It certainly was not like a banana cake as I read in one of the reviews. His cranberry nut bread is also great. item not reviewed by moderator and published
Very easy and delicious! My family loves it! The sour cream adds a wonderful fluffiness to the texture! item not reviewed by moderator and published
I've made this banana bread a few times and it always comes out great. Although alot of steps in the preparation it is quite simple and easy to prepare. I add a little cinnamon, alspice, and nutmeg which I think makes it even more festive during the holidays. Great recipe and I highly reccomend it item not reviewed by moderator and published
soooo good! item not reviewed by moderator and published
This bread is absolutely phenomenal!! I had been craving homemade breads for the longest time, and had never actually attempted them on my own. So when I found this recipe I thought to myself, "Great! This looks like its going to be tasty, and somewhat simple!" And boy was I right! I thought I had added a bit too much vanilla, but it was perfect. The only thing that I might do is add a little bit more banana next time and a pinch of cinnamon; but either way its a 10/10 recipe. This will become a staple in our family, especially since my picky 5 year old (who refuses to eat anything loved it! item not reviewed by moderator and published
This was a great recipe and very easy to make! I will be keeping this one in the ol' recipe box! item not reviewed by moderator and published
This is the best banana bread i have ever had in my life. its super amazing if you make it into a cake and add chocolate butter cream frosting. soooo good item not reviewed by moderator and published
loved the original idea of banana bread itself, but this banan bread takes it to the next, level with simple ingrediants. loved it, I could eat this all day! but, there are ways of having this taste at an easier cost, a little bit more flavour and this could be the ultimite bread, but yeah! its awesome! totally great, good job! i honestly couldn't have done better! item not reviewed by moderator and published
Awesome! a new staple for my family! item not reviewed by moderator and published
Came out perfectly! item not reviewed by moderator and published
I wont make this again. All purpose flour would have been a better bet, it turned out more like a banana cake, not what I was looking for. I doubled the recipe so I adjust the additional ingredients in the 2nd batch. I added raisins in one loaf, that was tasier IMHO. Paula Dean and Ina Gartner has much better tasing recipes. item not reviewed by moderator and published
If you want to make a good banana bread- this is NO FAIL. Was really delicious and i made some with and without nuts. Both were good, but its nuts to win!!! Thumbs up recipe...and i don't care much for E's recipes! item not reviewed by moderator and published
Absolutely delicious! I used 1 cup of whole wheat flour and 1 cup of white flour instead of all white flour and a half cup of sugar in an effort to make it healthier. I also used 3 bananas and a pinch of cinnamon. It turned out so moist and delicious! I will definitely be making this recipe again. item not reviewed by moderator and published
yum yum perfect everytime item not reviewed by moderator and published
Made muffins and they are pretty little things. Was only going to taste one bit and couldn't stop eating it. Yummy and moist and excellent way to get rid of the old nanas! Thank you, Chef! item not reviewed by moderator and published
I love this recipe! It is my go to for making banana bread. It's easy to make and so yummy! They only thing I changed is that I put pecans in it instead of walnuts. Other than that do not change this recipe! item not reviewed by moderator and published
How do you keep the bread from rising so quickly in the middle and spliting open? This happens every time I bake banana bread, and never achieve the nice smooth top. Otherwise this smells heavenly while baking. Very nice springy texture and the taste is a nice mild banana flavor. I used all purpose flour, just a bit less than 2 cups. I also used butter powder in place of butter, as I am trying to incorporate my food storage in cooking. The results are scrumptous! item not reviewed by moderator and published
When I made this I used all purpose flour, didn't have cake flour. Didn't have walnuts either, so I used toasted almonds. Added 2 tbls of cocoa powder. I was good. item not reviewed by moderator and published
After reading reviews I did make tweaks. I used whole wheat flour instead of cake. Used 1 3/4 c. I substituted toasted pecans for the walnuts to enhance the nuttiness of the whole wheat flour. I also added 1/4 t. cinnamon and the extra banana. The flavor was quite nice overall, however subtlety banana because of the intensity of the flour. Next time I will also not purée the banana. I like the chunky mash better for texture. Sour cream added a velvety-ness that my other recipe was missing. Also made the 12 mini muffins just in case it might have spilt over. Might make all muffins next time. Those where great for a quite bite on the run or snack mid-afternoon. item not reviewed by moderator and published
The best and easiest banana bread recipe yet! I added half white and half wheat flour and used a 1/4 cup less flour overall. Baked in electric oven for 55-60 minutes using a metal pan. Came out great. Perfect texture, not too dry to fall apart and not too moist to be sticky. Love it. Btw, this is the first recipe by Emeril I used. item not reviewed by moderator and published
to bethrs of navarre, fl: did you bake in a metal loaf pan? They often cause top and bottom of baked goods to darken. Try using glass next time or adjust your oven temperature to slightly lower than called for as metal pans bake hotter. Also, most ovens have hot spots--which is why cookie recipes often call for rotating trays half way through baking. You may want to try this with this recipe next time. Finally, your oven may just bake hotter than Emeril's (convection ovens, electric ovens and gas ovens all bake differenty. I would check your bread for doneness about 2/3 to 3/4 through recommended baking time in case your oven bakes hotter. Good luck next time: item not reviewed by moderator and published
I used 3 bananas and plain yogurt instead of sour cream. I also added a pinch of cinnamon. It took about an hour to bake at 350, but I used the top oven and it gets very hot. It was very moist and it had a strong banana flavor. item not reviewed by moderator and published
THIS IS THE BEST IN THE WEST.....IT WAS PERFECT...IT IS SO EASY TO MAKE..MY HUSBAND ASKED ME IF I WOULD ADD SOME CANDIED PECANS IN THE RECIPE. IT ADDED THAT SALTY SWEET CRUNCH. IT MADE A LOAF AND 8 SMALL MUFFINS.I WILL MAKE IT OVER AND OVER AGAIN. item not reviewed by moderator and published
Excellent! I used low fat sour cream and it was perfect in texture and flavor. item not reviewed by moderator and published
This was a very flavourful bread but for me it was way too sweet and a little too greasy. I didn't have any sour cream so I used fat free plain greek yogurt which worked just as well if not better. I will use the recipe again, but with considerable adaptation. item not reviewed by moderator and published
First time i made with sour cream, second time with non-fat Fage greek yogurt! toasting the walnuts makes a nice touch and worth the extra time! this batter is enough to make one loaf pan, and then 12 mini muffins! keep an eye on mini muffins.. takes about 12-15 for that tray, and then full baking time for the loaf! LOVE This! i also increased bananas to 3. Thanks Emeril! item not reviewed by moderator and published
Light and fluffy texture....delicious! Will add some cinnamon next time, like others have suggested. I also used low fat plain yogurt in place of the sour cream. item not reviewed by moderator and published
Super simple, good, basic recipe! Came out perfectly the first time. Only substitutions I made were because I didn't have a few things. Used all purpose flour ilo cake flour and used fat free greek yogurt ilo sour cream. Turned out great! I may even try some healthier (wheat flour, etc) substitutions next time, since the recipe holds up so well. item not reviewed by moderator and published
This recipe is the bomb! I am a novice baker and found it really easy to make. I read a lot of the reviews and the only changes I made were using 1 cup of sugar and adding a half teaspoon of cinnamon. The batter is too much for a loaf pan so have some muffin tins handy to put extra batter in. Loved it! item not reviewed by moderator and published
HELLO. I HAVE BAKED FOR MANY, FOR THE LAST 40 YEARS. I JUST MADE THIS RECIPE, ADDING BAKING SPICE, ROASTING THE WALNUTS, BAKED AT 350 DEGREES, TIL MY 18 MUFFINS WERE GOLDEN TO PERFECTION. I TRIED ONE WHILE WARM, AND IT JUST DID NOT HAVE THAT 'WOW' FACTOR, THAT I HAVE GROWN ACCUSTOMED TO, FROM EMERIL. I PREFER BANANA NUT BREAD USING BUTTERMILK. DESPITE THIS, IT DID NOT STOP MY TWO COLLEGE BOYS TO EACH IMMEDIATELY DEVOUR TWO. I HOPE THIS REVIEW HELPS. CMCK IN BUFFALO GROVE, IL. item not reviewed by moderator and published
Read alot of the reviews here before I made this bread. This is the best banana bread EVER! Made this last night, let cool, and had a piece to try (soooo good! Well, I got up very early today and the ENTIRE LOAF was gone! My boyfriend and his son ate the entire loaf!!! Made a couple changes after reading other reviews: added 1 extra banana and used 1 Cup of sugar. Baked the entire 1 hour, 10 minutes - cooked perfectly. item not reviewed by moderator and published
This is a wonderful recipe, although I tweaked it a bit. I ended up up using: -3 large bananas, -whole wheat white all-purpose flour instead of cake flour, -2% fage plain greek yogurt instead of sour cream, -and I added a tsp of cinnamon. My only issue was that while it was in the oven, it increased in volume and spilled over the bread pan. This was probably my fault because I couldn't find the dimensions listed on the pan anywhere so it may not have been the size listed. Otherwise, it turned out delicious! (Which I knew before I even put it in the oven because I licked the batter bowl clean : ) Very moist and yummy! Will definitely make again! item not reviewed by moderator and published
I normally do not tweak recipes until I try them as is first but, I had no cake flour so I used my all purpose. I also had 3 bananas that were getting to soft (instead of the two). With those 2 changes it was delicious. Really really balanced. PS I have a professional mixer but could not be bothered pulling it out so I used my good old fashioned hand mixer. It worked. This recipe is good as is, but as you read this, you can also tweak if necc. Try this recipe as is/or tweak if you must but know it works,foolproof recipe(if you know how to fool around ;-)). item not reviewed by moderator and published
The best banana bread ever! Although I did use 3-4 bananas and less sugar. I make this every week! DELICIOUS. THIS RECIPE IS A KEEPER! item not reviewed by moderator and published
Overall the recipe was pretty bland. I would definitely up the sugar and salt content. I added freshly grated nutmeg and home made vanilla, but it didn't quite do the trick. I did enjoy the texture of the bread, just not the taste. item not reviewed by moderator and published
This banana bread is very good. I will make it again but will add 1/4 cup more sugar next time. I prefer my banana bread a little sweeter. I also only had to bake it for 1 hour, rather than the hour and 10 minutes suggested. item not reviewed by moderator and published
My family loved it. My son would have eaten the whole loaf alone if I let him. Very moist! item not reviewed by moderator and published
First, let me say that the 4-star rating is my fault. I added 1 cup of chopped chocolate chips, and it was too much--overpowered the flavor of the bread. Next time I'll try it as written or try 1/2 cup of choc chips. The bread itself has a wonderful flavor and texture. One bummer is that the top and bottom were very dark by the time it was done, unlike the "lightly browned" directive on the recipe. I even tented it for the last 15 min. or so. Anyone know how to get lovely "lightly browned" banana bread? All that being said, I will definitely try this one again. It's a keeper. item not reviewed by moderator and published
Great recipe. I was lazy and did not have sour cream in the fridge, nor the walnuts. So I use the plain (no sugar, no flavor) yogurt that I had and chopped almonds instead o the walnuts. It worked out great. I recommend it. :) item not reviewed by moderator and published
I just finished making this bread. Aside from the bottom sticking to pan and the bread not coming out cleanly (I have no one to blame but myself; I used a non-stick spray...THAT will never happen again!)it's a wonderful recipe. My husband and I ate the torn bottom, then decided we needed to verify deliciousness and are in the midst of a second serving. I made some changes after reading a number of the reviews: I used a combination of unprocessed and wheat flours, added chocolate chips, an extra banana, unsalted butter (because I didn't have salted) and a mixed blend of nuts (because I was trying to get rid of them). This is a very easy recipe and I'm going to make it again...tomorrow, as muffins. My kitchen smells great! item not reviewed by moderator and published
Easy and Tasty - I make this loaf about once a week and have it for breakfast with a fruit smoothy. I thought I didn't like "fruit breads" until I tasted this - I am HOOKED! item not reviewed by moderator and published
Wow! Wow! Wow! This recipe is out of this world. I did a few modifications that we can just chalk up to laziness, but I will tell everyone else just in case they want to borrow the idea. I didn't puree the bananas, sour cream, eggs and vanilla. I freeze my bananas if they start to get to ripe when they sit out so I can use them for banana bread. When you freeze bananas and they thaw they are basically like slimy mush. I know it sounds gross, but that's what it is. I simply combined those ingredients in a KithcenAid mixer with the whisk attachment. With the dry ingredients I added 1 cup of sugar instead of the 3/4 cup recommendation. I just like my banana bread a little sweeter. Also, I used unbleached pre-sifted flour and rather than sift the ingredients together, I simply placed them in a bowl and whisked them together by hand for approx. 2 minutes. Another substitution, and my favorite, was instead of nuts I used chocolate chips. item not reviewed by moderator and published
Delicious!!! Best banana bread!!! Thanks Emeril item not reviewed by moderator and published
Whole family loved the recipe. I've made it several times already and one of the times over-mixed the batter, which made the bread a bit tougher. It's true what they say about over-mixing! item not reviewed by moderator and published
I added an extra Banana 1/2 tsp ground nutmeg 1/2 tsp cinnamon and instead of sour cream (Because I was out I used yogurt. After baking for 45 minutes I laid a piece of lose foil bent tee peed over the top to keep the top from browning to much and getting hard the trick is to let the foil touch the bread as little as possible. Came out amazingly delicious or as my boyfriend called them "Bombtastic". item not reviewed by moderator and published
This is a pretty delicious recipe- I like to add a teaspoon of cinnamon. I have also made it with half white flour, half whole wheat flour- it adds a nice rich flavor and makes it a little healthier too! item not reviewed by moderator and published
The banana bread was incredible! It was easy to make and I used bananas that were very ripe and I got great results. I was low on sour cream but I improvised by putting a little oil in the bread and it was a hit. I didn't have cake flour, either and used regular flour which worked perfectly. item not reviewed by moderator and published
It was good, but didn't have too much of a banana taste and I even doubled the bananas that the recipe called for. item not reviewed by moderator and published
loved this recipe, thanks you so much Emeril! I made one batch yesterday and then had to make another today, everyone loved it so much it didn't have time to sit around! I actually used cake flour and it was just fine. The recipe is so easy to make and its just perfect every time! item not reviewed by moderator and published
I use coconut flour and raw coconut oil/ butter. The oil is rich in omegas. Its a healthy fat and very good for you. I also use the coconut flour and has a couple of coconut flakes. Both found at the nutrition store. My friend ,made me sum and now i'm addicted. I used this recipe to get all the measurements for the other ingredients. The coconut flavor is very subtle. With the fresh ripe banana flavor its the bomb. item not reviewed by moderator and published
Perfect, perfect perfect! item not reviewed by moderator and published
YES! This is the best banana bread recipe. When I read that this recipe said to use sour cream I got scared but I love it. item not reviewed by moderator and published
Is the BEST banana bread recipe I have ever made. Only added pecans instead of walnuts. Helpful hint: It is a must that your bananas be very ripe for the right sweetness. item not reviewed by moderator and published
I loved the results of this recipe. It is moist, and has a delicate consistency. The banana flavor is subtle. I halved the nuts, as I am not a nut lover. It was perfect for my taste. item not reviewed by moderator and published
I just made the Banana Bread, and we love it. Its very moist. I doubled the recipe and made two at the same time. They came out perfect. item not reviewed by moderator and published
I don't bake very often, but when I do it is usually to make Emeril's banana bread. It is amazingly soft and the recipe is fool proof. Its a great way to use left over bananas. item not reviewed by moderator and published
Absolutely delicious. Everyone I serve it to loves it. Very easy to make. I add a handful of choc chips to mine. YUM!!!! item not reviewed by moderator and published
The BEST banana bread I have ever tasted. So delicious! I will make this again and again. I recommend using pecans instead of walnuts. item not reviewed by moderator and published
Very moist and easy to make. I used pecans instead of walnuts because I like them better; other than that, I followed the recipe and it was great! item not reviewed by moderator and published
easy to make and tastes like no other best banana bread i have made !made me look good !!!!!!! item not reviewed by moderator and published
This is the very best banana bread that my family and I have ever tasted. I will surely use the recipe again and agian. Thinking about making a cake out of it too. Maybe with some cream cheese frosting, ir just by itself. YUMMY!!! item not reviewed by moderator and published
AMAZING!! Perfectly moist and light! Love it!! Great sunday morning recipe! item not reviewed by moderator and published
I agree with issue # 1 and # 3 :) However, I dont want my banana bread too sweet either .. one cup is just fine ... actually I reduced it to 3/4 :P item not reviewed by moderator and published
add some more baking powder and soda to it ... however, it is just fine to make it with "plain" all purpose flour :) item not reviewed by moderator and published
I actually always use extremely overripe bananas - they work perfect and make the best taste and texture ... item not reviewed by moderator and published

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