Why compromise the banana flavor? This banana bread is moist and delicious with loads of banana flavor! Friends and family love my recipe and say it's by far the best! It's wonderful toasted!! Enjoy!

Banana Banana Bread

all-purpose flour

baking soda

salt

butter

brown sugar

eggs eggs, beaten

overripe bananas

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.


In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.


Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.


I've made several banana bread recipes here and I always come back to this one, it is a wonderful standard recipe that you can build upon and customize to your liking.  A few pointers...  This is a DENSE bread, the last one I made I actually weighed on my kitchen scale and it came to just under 2 1/2 lbs!  This probably due to the 2 1/3 cups mashed bananas; I generally use about 5 medium size bananas but have used a little as three and it still came out good.  If you like a lighter cake or muffin type bread, look elsewhere.  Mix the ingredients carefully; I use my mixer to cream the butter and sugar and incorporate the eggs, but for the bananas and flour mixture I use a wooden spoon and mix gently until everything has just come together.  I also add about 3/4 to 1 cup of chopped walnuts.  350 degrees for 1 hour, 15 minutes works for me but it is extremely important that I watch where my oven racks are positioned, too high in the oven and the bottom will not bake correctly, too low and it burns before the middle it cooked through.  I position my rack one notch lower than direct middle of my oven and it comes out perfectly.  Test with a toothpick in several places for doneness so you don't mistakenly hit a banana piece and think it is underdone.  I think that's it!

I have to say that if the bread seems dry and dense, chances are you stirred it too much, which is easy to do without even thinking about it. With sweet breads and muffins, you should always just stir to moisten. Never over-do it or else you will end up with a drier and denser bread or muffin.

Great recipe!  Like others, I also added some spice (vanilla, cinnimon, ginger, nutmeg and allspice).  I wanted to make muffins, so I put the batter into a muffin tin sprayed lightly with Pam.  At 325 degrees they were done in about 25 minutes! The batter yeilded 12 good sized muffins that were moist and delicious!  Definitely a keeper.

Excellent recipe!!  I added 1/2 cup of chopped walnuts and brushed the top with a mixture of 1tbs water and 3 tbs brown sugar for a sweet crunch on top.

This banana bread was very moist, despite the fact that I didn't have enough bananas (I compensated for the remaining quantity with some applesauce).  Five large bananas yielded less than 2 cups, mashed so I thought it would be helpful to note that this recipe would probably require 6 or 7 bananas.

Very good.  I altered the recipe to make it more healthy--used 1 1/2 c. flour + 1/2 c. whole wheat pastry flour; 1/4 c. butter + 1/4 c. plain applesauce; 1/2 c. brown sugar; added 1 tsp. cinn. and 1/4 tsp. nutmeg.  Took awhile for it to bake--about 70 min.  Good way to use up old bananas!

This recipie was great I only subsituted somthing else for each of the ingredients listed.  I hope the rest of the reviewers will take a hint...these reviews should be for the recipie listed not some concotion you made up...submit that as a seperate recipie if you would like but don't review it under one that is totally unlike the one you made.

Hi there!  I'm not a big fan of banana bread, but we had three or four bananas wasting away in the pantry so I decided to give this bread a shot.  I replaced all the eggs with EggBeaters, used whole wheat flour instead of white, instead of 2/3 the butter I used apple sauce, and added cinnamon, nutmeg, and cinnamon chips.  I also sprinkled the top with a bit more brouwn sugar.  I had no problem with it rising, and it cooked very nicely and actually a bit quicker than the recipe said!  The color was gorgeous and the cinnamon chips made wonderful little cinnamony gooey spots in the bread.  It was quite moist, too.  I wasn't blown away by it, but then again I don't really like banana bread (prefer pumpkin bread, mmmmm!!!!!!!), but my mom said it was the best banana bread she's ever had and took some with her to work and everyone loved it!  It was also very easy to make, so I'll probably make it again it we ever have ooky bananas.  I also recommend that you replace some of the ingredients like I did because it makes it a lot healthier.  Enjoy!!!

I made this last year and it was awful.  When it came out of the oven, it looked like a brick and my kids made a face.  It was unpleasantly soft on the inside.  I tried the recipe again today and followed the advice of other reviewers by adding 1 t vanilla, doing a combo (half c and half c) of brown and regular sugar, using less banana, adding 1/2 t nutmeg, 1/2 t cinammon, and 1 t baking powder, and cutting the temp to 300 degrees.  Then I baked it for 65 mins and it came out perfectly, ten times better than the original recipe.  The original recipe just has too many bananas and not enough flavor.

See how to make this 5-star banana bread!

banana banana bread

Prep Time: 15 minutes

Cook Time: 1 hours, 5 minutes

Total: 1 hours, 20 minutes

Servings: 1

Author : Shelley Albeluhn

Ingredients

Instructions

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