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Hard to say if this is banana bread or banana pudding, it is so moist and creamy hot out of the oven. I thought I had ruined it since 60-65 minutes is a bit long and mine had turned dark brown after about 45 minutes, but with all that banana in it it was still moist inside while the outside is caramalized. I did a few changes, I used half whole wheat flour/half white flour, a teaspoon of vanilla, plus a dash of cinnamon and nutmeg. Definitely good enough to let bananas get over ripe on purpose!
I made these in muffins tins. This is, hands down, the most incredible banana bread/muffin my family has ever eaten. They're just terrific and will be a regular in my house.
The bread turned out really moist, because of all that banana. My rough estimation just equated it as 5 bananas. :) And the colour turned out really nice. I added a couple of slices on the top just for a nice visual effect. Also dusted a little bit of cinnamon powder on the warm bread.
I already rated this, so I won't do that again. When I don't have enough bananas, I add canned 100% pumpkin to get the desired amount. It doesn't really change the flavor, but it keeps it really moist. And, of course, you have to add mini chocolate chips.
Since I only had 3 bananas that were overly ripe (and I couldn't wait to try this recipe), I "nuked" 2 non ripened bananas to get the required amount. I'm so glad I did as it was awesome!!! I will be making this again VERY SOON.
I found this recipe quite good and much prefer using the brown sugar than the white called for in most recipes. My husband took it in his brief case on the plane (since that is probably all he was going to get to eat! Lol) He thanks you too!
Excellent Banana Bread! The flavor was wonderful, the bread dense but moist,and it made a full loaf. Nice dome on the top that didnt crack and explode like lava, and was a lovely golden brown. The only thing that I will add next time is a cup of chopped walnuts-my preference! Thank's so much for sharing this recipe! Di Neal
Great! Family loves it Have made it twice.
This is very close to the recipe Ive used for years. I have a few tips. I use one bowl only. I store any over-ripe bananas in the freezer, so I always have a generous supply, and when they thaw they are almost liquid (no mashing needed) and FULL of intense banana flavor. I use 4 medium bananas and add them to the creamed butter and sugar. I also add a 1/2 tsp of baking powder. After pouring batter into loaf pan I sprinkle the top with course sugar and bake. The course sugar gives the top a great crunch. Great recipe!!
This didn't last long in our house! Very yummy, very bananay banana bread.