Banana Bread

READY IN: 20mins
Recipe by staticat09

This is my mom's recipe. It's one of my favorite breakfast treats of all time. Tip: when the loaves cool, wrap them in aluminum foil. This prevents them from drying out. Note that, while the recipe says to use 2 big loaf pans, you can make 4 mini loaf pans. Those are perfect for last-minute Christmas gifts.

Top Review by RSL5709

It's my fault, I think, that this recipe went horribly wrong for me. I have horrible luck with banana bread anyway, and I keep trying to find a recipe that is failproof. I totally missed the instruction that was noted only in the introduction (you may want to add that to the actual recipe) to put this in 4 large pans. I used 3 smaller ones and they were between 1/2 and 2/3 full, but I had a horrible overflowing burned mess in the bottom of my oven. The bread never set and the edges were burned after 45 minutes. What is cooked nicely is very good, so I am sure that the problems with this are mine since others have had success with this recipe. I'll keep trying! Made for PAC Spring '11.

Ingredients Nutrition

Directions

  1. Preheat the oven to 325 degrees Fahrenheit.
  2. On a dinner plate,peel and mash the bananas.
  3. Add the lemon juice, and mash again.
  4. Cream the sugar and the butter in a stand mixer.
  5. Add the eggs.
  6. Add the mashed bananas and mix well.
  7. Add the Bisquick, nutmeg, and cinnamon last.
  8. Pour batter into greased and floured loaf pans and bake for 20-30 minutes, or until the middle is no longer gooey.

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