Judy Drietz


My mom shared this recipe with me many years ago... and ended my search for the perfect banana bread. This is now the only recipe I use. I've been told by many that it is the best banana bread they've ever tasted! Perfect size for sharing, bake sales and lunch boxes. Very moist! Freezes well.

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3/4 c
vegetable oil
2 large
eggs, beaten
1 tsp
vanilla extract
2 c
all purpose flour
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
1 1/2 c
1/2 c
milk or buttermilk
medium/large ripe bananas, mashed
1/2 c
walnut pieces


1Preheat oven to 350 degrees. Lightly spray 4 (15 oz.) or 3 (26 oz.) cans with non-stick spray.
Mash bananas in separate bowl and set aside.

2In large bowl, beat eggs. Add oil and vanilla, mix well. In a separate bowl, stir together the flour, baking powder, soda, salt and sugar. Add to wet ingredients alternately with the milk. Add bananas. Beat until smooth - fold in walnuts.

3Fill cans 1/2 full. Set cans on cookie sheet. Bake at 350 degrees for 40 to 60 minutes OR UNTIL DONE (toothpick inserted in center should come out clean). They will be a nice golden brown. Time depends on the size of the can. Cool in cans on rack until you can touch, at least 5 minutes. Remove from cans and cool completely on rack. Wrap in plastic. Very moist! Freezes well.

4Note: I've also made this into muffins. (Baking time is less...use toothpick test)
As with the cans, spray with non-stick spray (or use cupcake liners) and fill 1/2 full.

About this Recipe

Course/Dish: Sweet Breads
Collection: Gifts to Give
Other Tag: Quick & Easy
Recipe For: The Best Banana Bread
Hashtags: #banana, #gift