Banana Bread

Swans Down Cake Flour gives this classic banana bread a lighter crumb, for a delicious treat the family will love. Toast a slice and slather with butter for a satisfying breakfast or coffee break treat, or cut a loaf into slices and carry in a plastic storage container to a party, potluck or tailgate.

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  • I am looking for your German Chocolate Cake recipe & the Banana Bread recipe…I can see the pictures but no recipes…My Grandma made both recipes when I was young & am now 71…

    • Hi Donna,
      Sorry you are having trouble seeing the recipes. I will email you the PDF versions of both recipes. Be on the lookout for them.
      Happy Baking!

  • This had a nice crumb and a light cake like texture. Final product also looks very nice. The bread was dry. Followed recipe as directed but no nuts.

    • Hi Sonja, You could use heavy whipping cream instead of buttermilk by adding 1/2 tablespoon lemon juice or vinegar to the whipping cream and let it stand 5 minutes before using. The buttermilk is what activates the baking soda and allows your cake to rise higher and have a lighter texture. Happy baking!

  • I remember my aunt using SwansDown cake flour and her cakes were delicious. Are there any recipes for using the flour besides just making cakes

    • Hi Theresa, You can use Swans Down for many different types of recipes such as pies, cookies, donuts, quiche, crepes, bread, biscuits and many more. Check out our Recipes Page for for lots of great ideas.

  • This is an excellent recipe. I didn't have buttermilk so I I used kefir instead and also threw in a half a cup of chocolate chips. The bananas (3) had been frozen. They were very ripe and threw off a lot of liquid which I used. The result is really quite good - light and moist. I think the next time I make this (and there will definitely be a next time) I will cut back slightly on the sugar.

  • Thank you and and I have a question about the loaf pan will glass make any difference in cooking time?

  • Hi, when I loved in VA I used this flour for all my cookie recipes. Now that I have moved back home it seems no stores carry this brand so I'm going to wing it with the only cake flour I can find.

  • In looking for Banana Bread recipes, I came across yours and a similar recipe at Betty Crocker. The difference is the Crocker recipe uses more sugar (1 1/4 cups instead of 1/2 cup), more butter (1/2 c instead of 1/4 c), all baking soda (instead of a baking powder/baking soda mix), and regular flour (instead of cake flour). So my question is: how do the end results (the Banana Breads) differ? Are the recipe differences driven by the flour differences?

    • Hi Larry, Thanks for the inquiry. Most baking recipes are formulated based upon the ingredients within that recipe. By looking at the ingredients you have listed it seems that the Betty Crocker recipe would be a bit sweeter and richer with the increased sugar and butter. Unfortunately, without having tested that recipe there is no way for us to tell how the end results will differ. Come back and let us know if you do a side by side test. We'd love to know the results. Happy baking!

    • Hi Elizabeth, The ingredients in the recipe are formulated for using buttermilk. If you don't have buttermilk you can use whole milk mixed with 1½ tsp lemon juice or vinegar. Happy baking.

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