The only banana bread you'll ever need from Midwest Made: Big, Bold Baking from the Heartland (page 137) by Shauna Sever

Ingredients

all-purpose flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
store-cupboard ingredients
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Skorpyoh on October 30, 2025

This is a lovely moist banana bread. I did use GF 1to1 flour with about 25% almond flour. Baked to 205^, which did take a little longer.
MollyPellecchia on August 30, 2025

My loaf took 67 min. Her suggestion to drain frozen bananas worked well. Didn’t have dark rum but added a handful of crushed walnuts. Lovely bread.
selena__rhea on July 28, 2025

Added in some applesauce to get to 400g bc I only had three bananas. Used spiced rum instead of dark. Took out at 85 mins, but my oven has been running cold recently. Excellent!
dmass on February 26, 2025

Delicious banana bread. I followed the recipe with a couple of exceptions. I didn’t quite have 400 grams of bananas, just shy and I took a chance and added chopped walnuts. I used bananas that I had in the freezer and used her technique of draining them before use. It turned out great. For me it took 70 minutes. I have been searching for a good banana read recipe and I believe this is it.
msmuggins666 on July 24, 2022

I love this recipe. I’ve found that if you don’t quite have 400g of bananas, you can add the remaining grams in apple sauce and it works well. I’ve also successfully used the Snickerstreusel topping from BraveTart on the top of the loaf (though the sugar topping suggested is nice too). The loaf takes at least 70 min to bake.
jenmacgregor18 on February 26, 2022

Lush texture and fantastic flavor. I've always found the ATK recipe very good and reliable, but this may have replaced it. To be fair, it's been years since I've made banana bread. So my memory is probably not accurate enough to compare them. This loaf, however, is disappearing quickly. Note: Mine took 75 minutes to bake at 325F.
tarae1204 on May 01, 2021

This is a wonderful straight-up banana bread - no additions.
Tinala523 on April 29, 2020

Very moist and delicious. Used really ripe bananas. Crunchy sugar topping really make it special. Next time try adding walnuts.
EN1 on March 29, 2020

Not too sweet Needs 4 bananas
stef on March 03, 2020

Like others I found I had to bake it longer. After 60 minutes up oven temperature up to 350. After 10 minutes internal temperature 205f. Will add nuts next time. Go-to recipe if I need to make banana bread quickly
anya_sf on March 01, 2020

My loaf needed 73 min to bake. I used white whole wheat flour. The banana bread was moist and tasty; I liked the brown sugar flavor. Interestingly, my son thought it was a bit too sweet, but my husband thought it was barely sweet and he didn't care for the molasses notes. They both still prefer Flour's recipe (but that one's definitely more work).
Zosia on February 20, 2020

This is a tasty loaf with a fun, crunchy sugar topping. I wish mine had taken only 70 minutes to bake....it took 80 with the final 20 at the higher temperature of 350F. I used half whole wheat flour and substituted light brown sugar for dark.
Mtetpon on February 15, 2020

I agree with Lepa it took me 70 minutes as well. Lovely and moist and sugar topping was a revelation.
Lepa on January 03, 2020

This is a good banana bread if you are like me and don't like it too sweet. The "snow" sugar topping is new to me and was really good. My loaf took seventy minutes to bake.