- 1
Ingredients
- 3 or 4 ripe bananas, smashed
- 1/3 cup melted butter
- 1 cup sugar (can easily reduce to 3/4 cup)
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
Preparation
Step 1
1 egg, beaten
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Add to Delicious.com
Try adding a shot of espresso to your banana bread or cake batter the next time. It really improves the flavor (if the combo sounds odd, remember that bananas and coffee beans are both tropical fruits!)
I've recently made the switch towards healthier foods - like whole grain wheat rather than and whole wheat flour rather than white flour... this recipe looks absolutely amazing and tasty and I am a beginner baker - cooking I can handle but baking is a whole other species!
Do you think it would be okay to switch the white flour for whole wheat flour and maybe even add some wheat germ to it???
This recipe looks similar to my banana bread recipe which I adore (simple and lots of banana). I also add a quarter cup coconut when i've got it on hand.
I think you can add some chocolate chips/chunks to the recipe if you love chocolate! It will taste great, because banana and chocolate just go so well together!
Hi Renee - Whole wheat flour and wheat germ aren't necessarily better for you. That's where a lot of the gluten is that so many people have trouble digesting. I happen to be quite sensitive to wheat and have to limit my intake, so I avoid whole wheat anything - annoys my digestive track too much.
Hi Sherpa - I'm assuming you mean the sweetened, moist, grated coconut? We add that to cakes and it is wonderful for the texture.
I substitute the Butter with Yogurt. Usually Strawberry, or vanilla. You can change the taste in small variations of flavors and spices. yummy yummy.
Hi everyone, I'm a Jamaican and banana bread is one of our best loved 'sweet ting' to eat here in Jamaica. Some people like to add a little rum to their recipe or nuts,usually peanuts or cashew nuts. I personally use orange or lime juice and this adds a lovely little zingy flavour.
Inspired by a couple of the posts here, I added a shot of Kahlua to my mix (and upped the flour a bit to compensate). Verdict: super-tasty!
Recipe sounds great and easy. One thing which I always like to do (similar to adding a little orange juice for zing) is to instead add a little cranberry juice and chopped dried cranberries (to satisfy the people that want nuts but dont get them since I dont usually put them in). A little orange/lemon zest helps with that too. Another variation is to replace part of the sugar with brown sugar (1/3 to 1/2 cup usually), and add a decent amount of cinnamon (experiment to taste, I usually add quite a bit since I love it). Rum also would accentuate these flavor combinations, for a rich, mellow, and hopefully moist banana bread. I've even done a little of all these things to get a surprisingly pleasant and complex flavor profile.
Banana bread is one of my very favorite things. I love it with some peanut butter swirled in. I also put yogurt in mine--it makes it that much creamier!
I of course like to add ~1/4 cup of coarsely chopped walnuts.
And then I crush another 1/4 cup of walnuts, mix that with 1/4 cup brown sugar, and sprinkle that over the top just before putting it in the oven. :)
I tried this and got rave reviews from my coworkers. I pulled some frozen bananas out of the freezer, and the mixing only took about 10 minutes. Thanks for a delicious, easy recipe!
The photo sold me. Most of the variations seemed to work for people so I am wondering why there is so much freedom to mess around with this recipe, when precise measuring is usually so important in baking.
Just made this banana bread this morning. It is great! Added a cup of whole walnuts. Thanks for sharing.
Add 1/2 cup of blue berries and WOW! I also put 1 1/2 teaspoons of Vanilla in... The loaf was gone so fast, I went to the store yesterday and bought 12 more banana's, now I'm just watching them turn brown!
I made this with my kids (super easy) and they loved eating it, too. I added the chocolate chips and it turned out great (we love chocolate). I like this better than the other recipes I have tried because it is moist. I will have to try the coffee/ Kaluha idea the next time. How much flour should I add to compensate for the extra liquid?
This was the best banana bread I have ever tried! I added an egg and a shot of kahlua and replaced all of the oil with nonfat yogurt and some flax seeds. I also subbed out 2/3 of the sugar for splenda. I might try it next time without the egg, since it was plenty moist and not dense at all.
Easy, moist, delicious. Lends itself well to variations. Try a little vanilla or coconut rum, or adding flaked coconut and topping with a glaze made of the juice and zest of one lime and enough confectioner's sugar to make a glaze.
My father made this recipe for me and my brother and I wanted more. I almost ate the whole thing so almost every week he makes it for us. Thank you a lot for putting this recipe on online.
This recipe was so easy and fun to make! My husband loves it (and that is the deciding vote around here).
I'm from Jamaica where we grow a lot of bananas. In fact, I have several banana trees in my backyard. While I was trying the banana bread recipe, a friend of mine voiced her doubts about the outcome. After tasting the finished product she had to admit she had been wrong. This recipe is easy, quick and absolutely delicious! My dad just loves it. It makes a nice gift for a friend - gift wrap it and attach the recipe. Thanks!
I made this recipe this morning to bring to work. The bread is very delicious, moist, and so easy to make. I followed the recipe exactly except for slightly cutting back on the sugar (3/4cup instead of 1 cup). I didn't add anything else b/c I wanted to simply enjoy the full banana flavor.
This banana bread, like everyone else has already said, is amazing! I've made it four times now and there's some in the oven. I've been using vanilla yogurt instead of butter, and adding walnuts and chocolate chips. Thanks for sharing it with the rest of us.
After searching through several cookbooks looking for my Mom's Banana Bread recipe, I decided to go with this one. One I ran across called for creme fraiche. Well, I know that I don't keep creme in my refrige on a daily basis and didn't really want to make an icing glaze for the top. Really, do we need so much epicurious to ruin a heavenly bread? OK, I added a smidge of lemon zest and a handful of walnut bits that were hiding in the crisper. When one uses the K.I.S.S method, you really are a master chef. Voila! C'est Manifique!!
Just made a double batch of this, and the kids absolutely loved it (ok, I loved it, too!). Preparation was a snap, and cleanup was super easy. I've added this page to my bookmarks.
Added 1/2 cup cranberries, 1/2 cup chopped walnuts, lemon zest and a bit of lemon juice. Delicious!
Hi! I just wanted to add my two cents and let you know what a FABULOUS recipe this is! I ran into a sale on bananas at WinCo (10c a lb!!!) & decided to make a ton of bread, so I could freeze some up and have it later, so I googled banana bread recipe and yours looked promising.
I have to tell you, this banana bread surpasses my own grandmothers recipe, and THAT is saying a LOT! (I couldn't find hers, mom was unavailable, hence the googled recipe in the 1st place).
My sister and I subsituted the white sugar for brown, added only one banana, a cup of applesauce and some stewed baby pears. We added ginger, cinnammon and nutmeg and the end result was just perfect. Moist and delicious.
Super simple recipe, perfect for a busy house! I always seem to have banannas that have gotten too ripe to eat and used to make bread often to use them up. My staple recipe also could be mixed by hand but required mixing the sugar into softened butter and this is soooo much easier! I have a loaf in the oven right now, with a variation, I added some coconut rum and hydrated some raisins in a little boiling water. This recipe is really very forgiving. For instance, tonight I had 5 small banannas, so I used one whole stick of butter and added more flour and another 1/2 tsp of baking soda. I suspect I'll need to bake it longer than an hour this time but there wasn't quite enough to make 2 decent sized loaves.
Just made this recipe with a couple of bananas I had sitting around. No vanilla, so I used some cinnamon, and I used less butter and added some plain applesauce, instead. I added some nuts, too. I also baked it in an 8x8 pan as I don't have a more traditional loaf pan. It took about 35 minutes instead of the full hour. It is delicious! Super moist and the "crust" has a hint of the sugar (I used an organic "light" sugar, in between white and brown). I have a knack for messing up simple recipes, but this was foolproof, even for me!
From the comments, this sounds wonderful. Banana bread recipes are all over the place, but I'm going to try this one anyway.
As with any quick bread, do your darndest to mix the batter as LITTLE as possible - lumps will work themselves out. They're supposed to be there. Mix just BARELY to blend the ingredients. This is why it's a great idea, in this recipe, to add the leavening agent to the creamed butter mixture. That guarantees even distribution. Do likewise with all your quick breads, rather than trying to sift it into the flour. I don't sift much any more anyway. Tests have shown that a wisk blends dry ingredients better than any sifter can. I only sift now to add air to a flour mixture, for extremely delicate cakes and such. For other recipes, if I'm going to wisk, I remove a TB of flour per cup from that called for, when it says to sift. Sifting changes the quantity of flour, making it less. So if you wisk the flour, remove a TB from each cup called for.
I would, however, add two of my own personal touches - I add them to any apple or banana bread recipe: a bit of cinnamon and a handful or two of coarsely-chopped nuts (walnuts are best, but pecans are no slouch). Since I have never personally enjoyed mixing chocolate with fruits of any kind, I'd pass on the Kaluha.
The idea of mixing in some applesauce sounds kinda nice. I might try it next time, if this recipe proves itself good. Or finely-chopped raw Granny apple. Both fruits take well to the nuts and cinnamon, too.
In my dotage, I have also learned a few interesting things. Whatever pan is used, for any kind of cake or bread, line the bottom with waxed paper or parchment: first generously butter the pan's entire interior, then lay down the paper, then generously butter it, too. The paper guarantees that the bottom won't get stuck, and your cake or bread won't come out in pieces. Sides can be loosened with a knife, but not the bottom. Don't use oil, because it slips away. A generous amount of butter (or margarine) will give the crust a particularly good taste, too. Use a minimum of flour. I hardly add any flour any more. The paper and buttering seems to be enough. I've found that the butter refuses to stick in spots if the pan is even remotely moist. If you're going to wash the pan before buttering it, give it lots of time for invisible moisture to dry off. If the problem arises, wait for it to dry, then finish buttering it. You can't always see the moisture that causes this. Try as you may, the butter won't coat those spots until it is dry. That's one reason why it's best to prepare the pan before beginning to mix the batter. You don't want the batter to have to wait. It should be mixed and immediately poured.
If your recipe is one which might benefit by having a crispy-flaky kind of sugary crust, don't flour the pan; sugar it amply after buttering and papering. White sugar only, though, because brown will make the cake stick and can easily scorch. Even if it doesn't, you'd end up with something resembling pecan sticky buns. Don't sugar the bottom, although some is bound to land there. It isn't necessary. After pouring in the batter, you could also dot the top with butter (or coat the top with cooled melted butter) and sugar it liberally, also. You might even like the idea of pressing nuts into the sugar and butter at the sides of the pan before pouring in the batter. Watch carefully, though, to insure that the nuts don't scorch. A transparent pan can make this easy to do.
Nowhere is it carved in stone that banana or apple bread MUST be baked in a loaf pan! A square or round cake pan would do well - you might need two. To find out, fill a loaf pan with water, then pour it into the other kind of pan. If the level there isn't more than 2/3 up the sides, it'll hold the same amount as the loaf pan. If not, you'll have to use a second pan, and neither of them may rise enough to please you. You could make 1 1/2 recipe, though, and that'd probably solve that problem.
Yummy recipe. Reduced the amount of sugar, added nuts.
Yes, Renee, you can substitute whole wheat pastry flour (ground finer than the average whole wheat flour) and never know the difference.
You know what's good? After greasing your pan, coat it evenly with granulated sugar and then pour your batter in. It comes out with a really nice sugary crust. So good. Finally a yummy banana bread recipe without nuts.
Hi I'm Jess, Im fifteen years old and I love to cook and bake. This banana bread recipe is awesome! I've made it about 5 times now. Every time I make it, the whole loaf goes in a day! It's just too yummy to pass up. Today I didn't have any white sugar, so I used brown. I also saw another comment here saying to use yogurt instead of butter, so I tried that as well! And just to top it off, I put some chocolate chips on the top. I hope it turns out good :) Thank you for the amazing recipe, and thank you everyone for your other amazing tips.
Best banana bread I've ever had. I had some overripe bananas to use up and I didn't have any buttermilk or milk to make my recipe. I was searching for other possible substitutions when I came across your recipe. Thank you soooo much. I've already eaten two slices and no one else has had a chance to try it yet.
Hi there -- this was great, so easy, and I had everything on hand (which makes it different from some other more complicated recipes ... I hate having to make a trip to the store for something so easy!) I have baked it in mini-pans in an ATTEMPT not to eat it all in one go!
Really good recipe, and it is easy to add your own touch to. I changed the recipe to 1/4 cup brown sugar + half a cup granulated sugar 1 1/2 teaspoons of vanilla and a 1/4 cup of glazed chopped walnuts, the recipe is delicous baked in an hour is super moist and perfect. Im having a super bowl party and my boyfriend and his friends that are over today asked me to make it again tomorrow.
This recipe was a great save on my birthday recently! We had some overly ripe bananas and I had been craving banana bread, but we didn't have any nutmeg, and I hate contaminating banana bread with nuts. So, I took a few of the suggestions from here (adding cinnamon, substituting half of the butter with some strawberry cheesecake yogurt-the only kind I had at the time, sugaring the sides of the pan, etc) and it was absolutely delicious! Thanks!
This bread sounds good, but what do you have on the top of it? We are not used to this kind of bread in Norway but I have a Canadian friend that gonna make it tomorrow. Looking forward to taste.
Today is the third day that I have had to make this bread. My family absolutely loves it and they told me the didn't like banana bread. Great recipe. Thanks for posting. Linda
I have been trying to make banana bread for my boyfriend for a while now and I just couldn't find a good recipe. This morning I woke up determined more than ever and googled "banana recipe" - long story short, I have a perfect loaf just cooling off. I used 4 bananas and cut down on the sugar to 1\2 cup (brown) and only added flaxeed.
I make the Joy of Cooking BBread and use the suggested 3/4 tsp of lemon zest - a lovely addition, I think.
(traditional Mexican clay pot) makes a perfect mixing bowl.
This morning, I've used some honey in place of the sugar. I can also testify that plantains work as well as regular bananas in this cake.
I made this bread today with 2 large banana's (that's all that I had) and added some cinnamon & all spice, but other than that followed everything. It is fantastic! Thanks so much, I've already bookmarked the page to make this again!
I highly recommend adding some rum and chopped macademia nuts. Thank you so much for sharing this recipe. I've added this site to my favorites :)
Great recipe. Even family members who don't like bananas love this bread. I substituted organic honey (3/4 cup) for sugar, and used wheat flour and it still tastes delicious!
Yum-my. Made this with two bananas and a finely diced granny smith (heated for approx. 1 min. in the microwave before tossing in). It's fantastic - also added a tad of cinnamon and nutmeg. Thanks for an extremely easy and tasty recipe, Elise.
Posted by: Heather on April 8, 2007 2:16 PM
You can also use 1/2 flour 1/2 whole wheat flour. I have also put in honey instead of the sugar it tastes so good the kids ate it and didnt know that i changed the recipe.
We'll use this recipe as our banana bread standard and try some of the variations listed!
Hey, Maureen, I'm not sure what you're not doing correctly such that you get sticky bread. There's apparently a lot of latitude in this recipe. I had to laugh at Rebecca's entry on 1-1-07. She subbed out half the ingredients and proclaimed she has a "knack for messing up simple recipes". LOL! Hmmmmmmm... She still got it to work, though. My recommendation for anyone not able to get this recipe to work is to make sure you follow it precisely. If you do everything it says it should work perfectly. After you get it to work, THEN go ahead and experiment. I know a lot of the folks above have had success putting in their twists, but every time I try to modify it's not as good as the original. Maybe it's just me. I *have* used Splenda successfully instead of sugar, but other substitutions didn't turn out as well. Anyway, if you follow everything precisely and it still doesn't work, I'd test your oven and verify that the heat readings are correct. Maybe buy two or three oven thermometers and put them all in at the same time, then take an average reading and see how it compares to the setting on your dial. Could be it's just not getting hot enough. For flour, I just use regular white flour. Others here have used wheat flour with success, but I haven't tried it. Maybe later. Also, try three large bananas or four small ones. See if that helps. Good luck!
Made the banana bread today. Only changed the sugar because I am diabetic and added 100 grams of nuts. Very very good. We all loved it. Today is our liberty day here in Israel so have a great day everyone.
Thanks Darrel. I will check the oven settings - mine is in C and I have been pre-heating to 176C. I'll try again next weekend - my three-year-old daughter and I love pottering around the kitchen on Sunday mornings and nothing beats the smell of something baking in the oven (even if it turns out not quite the way it should!).
This was the best banana bread recipe... I added mini chocolate chips and was absolutely delish, much better than other recipes I've tried and much easier to make!!
This was the best banana bread I have ever tasted and made. I will always use this recipe now. I also decided to make banana bread french toast with it and let me tell you something... mmmmmmm... it was great too.
This recipe was so easy to make. In fact my three year old Lucas did most of the work. I have used other recipes and none turned out this good. Thank you.
I have tried for the entire thirty years I have been married to make the perfect banana bread, the one that is just like my husband's grandma's. Not even her own recipe worked, my husband always said she must have left something out of the recipe.
My 2 year old daughter and I made this Banana Bread this morning and it's so easy and delicious! Granted, we added some chopped up Hershey Kisses to the mix... I'm sure its awesome either way. It is so moist and tasty. I'm going to try the vanilla-yogurt-instead-of-butter-idea next time to save calories, and of course nix the chocolate, but hey, Im 8 months pregnant so I'll treat myself this time!
This recipe is awesome. I'm not a big sweet banana bread fan so I used 3/4c sugar. Also used wheat flour, and instead of butter used 1/2 c apple sauce & about 1/8c canola oil. Tasty, moist, delish!
This Banana Bread recipe was so delicious and everybody I made it for absoultly loved it, As did I!! And it was also very easy to make as I am not an avid baker. Thanks a lot!!
I added cinnamon and a little grated apple and a few broken up walnuts. It tastes lovely but doesn't really look like a conventional cake. Will try again using baking SODA. Bye
Posted by: heather on May 30, 2007 6:35 PM
Being a guy, I only had half the ingredients available, but I definitely had some over-ripe bananas :) I ended up using a popular pancake mix (flour, baking soda, salt) and I used a french vanilla cafe international (coffee mix) instead of vanilla extract. I sprinkled the tops with walnuts. Yumm, thanks for the recipe.
Being a guy, I only had half the ingredients available, but I definitely had some over-ripe bananas :) I ended up using a popular pancake mix (flour, baking soda, salt) and I used a french vanilla cafe international (coffee mix) instead of vanilla extract. I sprinkled the tops with walnuts. Yumm, thanks for the recipe.
Thank you, thank you, thank you! LOVE this recipe and it is so-o-o simple with "one-dish" cleanup. I've made this recipe 2 times now and taken to work where it received rave reviews and requests for the recipe. Made it exactly as recipe directs with the exception of adding some chopped nuts. This is my "banana bread recipe" from now on! Side note: I'm with the other reviewers on all the other additions. When you start adding all the other berries and flavorings, it's no longer BANANA bread!
I mix it up by adding different ingredients like:
dessicated coconut (replace some of the flour) and then sprinkled on top!
i havent tried it myself but i suspect dates would be a wonderful addition...
I tried this recipe for the 2nd time. I love! I am ALWAYS searching for recipes where I do not have to drag out the mixer. My children love the recipe so much that they circle the stove until it is done. I enjoyed reading the comments and can not wait to try the different variations.
That is the best recipe for banana bread ever!!! I'm going to add chocolate chips next time!! Thanks for sharing!
I added strawberries and used half brown & hald regular sugar. Very yummy. It took a little longer than an hour to bake.
This will be the second time I make this particular recipe of Banana Bread, this time for my mother's birthday. I hope that it will impress her just as much as it impressed me the first time. This recipe is also a great starter recipe for people who haven't made Banana Bread before, and it is nice and easy on the budget to make.
Once I have poured the mixture into the pan I mix chocolate chips into the top, that way they don't stick to the bottom and burn.
I searched for a recipe for a moist banana bread, and found this one. It is GREAT!! My kids LOVED it even better than my mothers recipe. I put 3/4 cup of sugar, only because I read a lot about how 1 cup was too sweet. I also cooked it for 50 minutes, and it came out perfect. I suppose it depends on your own oven. Just keep an eye on it. You will not be disappointed with the taste of this bread, and it is extrememly easy to make.
This banana bread turned out better than most of the recipes I have tried in the past. I always put walnuts in--sometimes I make 2 loaves, one for the nut lovers and one without nuts. I baked one loaf (didn't have enough bananas for 2 loaves) of this last night and I pushed some walnuts down into one end of the batter so that I could get my portion with walnuts. It worked great!
I am a beginner baker & this recipe was very simple & delicious! I added a little bit of cinnamon, & next time I will try the espresso or kahlua.
Hi Michelle - The recipes on this site are in American standard measurements. You can use the measurement converter in the left sidebar to convert to metric. In this case, type in "350 F in C" into the converter window and hit return. The answer is about 175°C. I've added that information to the recipe, btw.
A few months ago we spent the majority of our grocery budget at Costco, and with the bargain priced bananas we were in banana bread heaven! My husband (John) has a penchant for creating different versions of banana bread, and his recipes got zanier and zanier as he began enjoying his time in the kitchen. One of the most original, and tastiest versions included crushed Oreo cookies. He even has a song he sings while he makes his banana bread! Next time we have the bananas ready to mash I'll have him try out your recipe!
I used 1/2 cup applesauce instead of the butter, half wheat flour, half all-purpose flour and just 3/4 cups of sugar and the bread turned out fantastic. This recipe is delicious and simple as-is but is fun to modify, too. Thanks so much for sharing!
I don't know what I did wrong, but my banana bread overflowed everywhere in the oven! Was I supposed to pour it into 2 pans?
I am definitely not a baker, but I tried this easy recipe because I had a lot of bananas that were about to go bad...and it came out great. I also added a little bit of cinnamon. I would recommend using less sugar if your bananas are VERY ripe....I was glad I did! The only problem I had was that the bottom was a little soggy. But this morning I had another piece and it was just perfect! I think I might have left it in the pan for too long. But in the end, it was fine.
I tried it for my son, who is allergic to wheat, egg, dairy, soya. So i added barley flour, baking powder, and dairy free margarine and added an additional banana for the egg. The cake came out to be so great, my son didn't like it much ( fussy eater), but My husband and I really liked it. It was softer and fluffy then any cake I ever eat. Thanks for a great receipe, will try adding carrot to it now.
This is the best banana bread I have ever had! I reduced the sugar like you suggested and added chopped walnuts and wow, it was a huge hit. Thanks a lot
Just tried this recipe and it came out PERFECTLY. it tastes so good i can't wait to get more bananas and try the different variations I've read. My family loves it and want more!
I always loved to bake but have been unable to do much as i do not have a hand beater. So this was the perfect recipe, and it takes so little time to mix, and has just come out of the oven. I cant wait to try it. I just added about 1 tsp of ground cinnammon as i love the flavour and the aroma... cant wait to try it.
Loved the simplicity of this. I love to bake and I had been given a lot of soft bananas. They were not over ripe but they had been kind of steamed due to high heat and humitity here in Ohio in early August. I thought I would like to try a recipe that I could use kind of like my pumpkin roll recipe. So I made this and baked it in a 10*15 inch pan then turned it out on to a powdered sugar dusted towel and rolled it up to cool. When cool I unrolled it and spead a filling of cream cheese, powdered sugar, butter, vanilla, and bananas in it and rerolled it then dusted it with a little powdered sugar. The result was wonderful.
I discovered you can add chopped macadamias and white chocolate chips to this recipe and make something truly special. It was heavenly.
Eating as I type...I baked this loaf while I was on a conference call because I had four large bananas which were green at the store, never turned yellow, but went brown with spots and the kids would not eat them (but will in its current form). I like my bread simple so I followed the recipe and added a few walnuts and went down on the sugar to 3/4 cup. It is very yummy and my toddler is running around with pieces in her hands. There does appear to be a 'sunken effect' with the bananas shifting to the bottom of the pan, perhaps that is because I used a cholesterol lowering 'butter'("Smart Balance")...Anyway, thanks for the recipe!
Hello. I just made this Banana bread. The family loved it. I will make it again real soon. Thanks for sharing.
I love this recipe! I used a mixture of wheat & white flour + flax this past weekend when I made it...it makes for a slightly denser bread, but still wonderful!
I also add dashes of spices (cinnamon, all spice & ginger) which adds a bit more depth. I absolutely love, love, LOVE this recipe though.
I just made this recipe and it is WONDERFUL! My family LOVED IT! I did however misplace my loaf pan (not sure if someone borrowed it or what) and had to make muffins. I used 3/4 cup of sugar instead of the cup. It filled the muffin pan and I cooked them about 28 minutes in my oven until toothpick came out clean. They were just awesome! Will for sure will using this recipe again and plan on making these for people around the holidays! (Also added it to my personal family cookbook so it will live on forever in my family as well).
Haha..I have the same story as Lisa lol...couldn't find my loaf pan!! I made muffins instead as well and let me tell you..they went SOOOO fast...I had to make another batch! This is the best banana bread recipe and moist,quick and sooo easy..thank you Elise :)
Fabulous Darling Absolutely FABULOUS! Everyone LOVED the bread! I am making again for the 2nd time in 2 weeks. I will stop making so often as not to wear off the novelty with my fiance...he SWEARS that I spend hours over the stove making it and the fact that it is SO easy to make will remain my secret:) Thanks for sharing!
Came home from camping with 4 large very ripe bananas and found this recipe. Doubled the recipe and as I didn't have a loaf pan, I used a 13 x 9 cake pan. Used one small container of vanilla yogurt and 1/4 cup melted butter, threw in a couple shakes of apple pie spice, used approx. 2-1/4 cups bread flour (didn't have enough reg.) substituted brown sugar (approx. 1/2 cup) and then threw in about 4 handfuls of trail mix (raisins, peanuts, almonds, cashews and M & M's). Wasn't too bad but wasn't quite sweet enough as I didn't double the brown sugar so I threw some more brown sugar on top and broiled it for a couple min.
I ended up making muffins and baked for about 30 min. I added a bit more butter than the recipe called for. They came out so moist. I love them! Looks like this will be my new banana bread/muffin recipe :) Thanks so much!
350F for one hour worked for me as well. I used the stand mixer and a bread loaf pan. There was no problem of the bread falling apart. The flavor in my first attempt could use some tweaking possibly because I used oil instead of butter but my goal was to use up the bananas that I could not bring myself to eat although I was starving. My four bananas did not bake up very fragrant. I would not use coconut in this recipe as the loaf was unctuous without being heavy and the chewiness of coconut would ruin the fluffy yet thick character of the loaf.
I made a second loaf using 1/2 cup of whole wheat flour and 1 cup of brown rice flour and a 1/2 cup of chocolate chips and this one turned out tastier.
Hi, I've just baked this Banana Bread with sunflower oil instead of butter, as I'm allergic to milk products. I hesitate to use margarine, as it seems like a little point stuffing myself with thickeners and additives, when the idea is to eat well.
The only thing I did differently was first mushing the bananas and sugar, which makes the bananas "melt" beautifully. Then I added the wet ingredients, then flour.
As for someone asking how come this recipe seems so flexible allowing changes and additions, I'm putting in my two cents ... I think it has to do with the consistency of bananas, which contain natural sugars and starches. They simply "hold together" whatever else you mix in.
Try to develop a feel for the batter before it goes in. Every flour has different absorbing capacity (depending on the grain, storage etc.), so thinking you'll "do everything right" as you measure everything precisely is besides the point. The final batter needs to "feel right" and if it doesn't, you need to add more liquids or flour. It's really that simple.
YUM, YUM, YUM! Just tried the banana bread, and it is delicious. I had 4 overly ripe bananas I didn't want to throw out. An internet search found this recipe (years ago I used to follow a Betty Crocker recipe, but it's in my garage and I can't get to it right now). Since I didn't have flour, I substituted Aunt Jemima wheat pancake mix for the flour, baking soda and salt. Also used 1/2 cup applesauce instead of butter, and added 1 tsp cinnamon and a dash of nutmeg. The smell is to-die-for, nice and spicy like fall! Very moist bread (we just ate some hot from the oven). Thanks for the recipe!
Instead of that whole proportion of white flour use half whole wheat flour and half (SECRET INGREDIENT:) grapenuts cereal! (no one will know what it is, but everyone will comment on its wholesome, rich texture... the grape nuts get extremely soft after covered in the hot melted butter the recipe calls for and baked)
And of course, personalize it by adding your favorite add-ins: chocolate chips, coconut, nuts, raisins, craisins, dried banana chips, etc
I see you have a million comments on here, but just let me add that I tried this recipe last night and it was an overwhelming success. Even a novice baker like me can handle it. Thanks so much.
Another thing I found that was absolutely fantastic added to this recipe is chocolate chips. Add as many or as little as you like - but don't go too overboard or it'll make the chocolate overpowering. I'd say about a cup of chocolate chips is a safeguard on it.
I made this recipe today with about 1/4 tsp of punpkin pie spice (it comes pre-packaged, McCormick makes it). It gave the bread a special fall-like touch. Delicious!
3/4 cup mik and added a 6oz. banana yogurt. 1/2 cup of coconut
I came across this recipe and wanted to make a simple no hassle banana bread. I baked it at 150°C after converting from the US oven temp and cooked for 55 minutes. It came out perfect and the top is a bit crispy and tastes wonderful and it is also moist in the middle. I added 1/2 cup walnuts and some cinnamon & nutmeg. I am bringing it into work tomorrow to see what the Brits think of a US banana bread. I am originally from the US and when I mentioned I was making one the majority have never tried it!
My loaf just cane out the oven and i can't wait to taste it. the recipe was super simple to make.
Do you have a website? You can place a link to this page by copying and pasting the code below.
Add to Google Toolbar