Best Banana Bread In Sacramento

All puns aside, the Grateful Bread Company is the real deal. Free of preservatives, the Grateful Bread Company abstains from using any extraneous ingredients in their quest for the perfect loaf. Owners Dianna and Joe Artim have been at it for over a quarter of a century. Their mission? To provide the finest possible artisan breads to the Sacramento community. They make all the baked goods you can think of, including our bread du jour: banana.

Puskin's is known for their gluten-free baked goods that you can't believe are actually gluten-free. Their banana bread is also vegan, so you have no excuse not to try it. Puskin's is a "dedicated bakery," which means their gluten and dairy free customers come first, and they only use ingredients from gluten-free manufacturers. And their goods will make you a firm believer in their allergy-aware cause, if your tastebuds have any say in the matter.

Alright, by now you've guessed that this particular bakery is on the UC Davis campus. Its on campus designation doesn't, however, mean that it's some kind of juvenile, undergrad eatery. The Swirlz Bakery is dedicated to utilizing exquisite, healthy ingredients. Their banana bread is baked fresh daily. And besides, college food isn't the way it used to be. Swirlz comes correct with its baked goods.

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This rustic looking bakery is a family run operation, but is the new kid on the block, as far as this list goes. Formerly in the building that once housed Papaya's, Nana's is making an impression on the Sacto foodscape. It's in a business park part of town, and the hours reflect that as such. They offer delicious high quality food and, of course, high quality banana bread for the masses. Check it, and be beyond satisfied.

Yeah, that's right. We saved the best for last. Sure Bacon & Butter isn't a "bakery," per se, but this breakfast spot has a line around the block for a reason. Banana bread is just the proverbial cherry on top, of this breakfast eatery. Chef Nena is this spot's dedicated pastry chef, and she's part pro, part mad scientist with a wisk. And I say "mad" because everything she turns out is crazy good. You could eat a full meal of her pastries and die a very happy foodie.

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