Best Ever Banana Bread


There are no qualms about it.  This banana bread is on a plane of its own.  It doesn’t hang out with the whole-wheat, sugar-free variety.  This is a recipe from my mom (Thanks Mom!) that I grew up with.  She doesn’t label just anything “Best Ever” – in fact, she has higher standards than me re: her baking.

You’ll like this banana bread.

You’ll grab a piece of it as you run out the door to work & make all the people on your transit ride jealous.

You’ll discover than the heels of the loaf might be your new favorite because they end up being the thickest slices.



Preheat oven to 325 degrees.
Grease and flour a glass 9 x 5 loaf pan.

2 eggs
1 ½ cups sugar
½ cup vegetable oil ¼ cup plus 1 Tblsp. buttermilk
1 tsp. vanilla
3 ripe bananas, mashed
1 ¾ cup unsifted flour
1 tsp. baking soda
½ tsp. salt
1 cup walnuts, chopped

[Note: If you don’t have buttermilk, you can put 2 tsp. vinegar in regular milk and let it sit for 4 minutes instead]


Combine all ingredients and bake about 1 ½ hours.  Check every 20 minutes or so as the top may brown and you might need to cover it with foil.  Voila!

Just don’t blame me if you get caught smuggling some to your favorite coffee shop in lieu of their dry baked goods.

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