Prep 10 mins
Cook 1 hr
A super easy, tried and true banana bread. No mixer required! Been making this for as long as I can remember. And now that I have bananas literally growing outside my front door, it's the most frequently made recipe in my house! It's equally good as a loaf or as banana muffins. The original recipe is by Anita Strauss, La Jolla, but I have changed it up to my taste. You can add 1/2 cup of chopped walnuts or pecans if you like nuts in your banana bread - I don't! This is a very versatile and forgiving recipe. Try adding crushed pineapple, coconut, raisins, craisins, chocolate chips, etc... You won't be sorry!
- Preheat oven to 325.
- Sift together flour, soda and salt. Set aside.
- Mix bananas, sugars, butter, eggs, vanilla and cinammon together.
- Add dry ingredients and mix well.
- Stir in nuts, if using.
- Pour into greased loaf pan.
- Bake for 1 hour.
This recipe saved the day for me. I started making banana bread and halfway through realized that I was out of eggs and quickly found this recipe. Soooo delicious
AMAZING!! Best banana bread I have ever had, even if I did make it myself. My mother is a master baker, and makes great banana bread, she said its better than hers ;) stamp of mom approval is the best!
Since I had a boatload of various dried fruits on hand (along with 3 overripe bananas), I used this recipe to make a lovely banana-kiwi-mango bread. I think I only used an 8" pan for this, but it's definitely enough for a 9" bread, so my bread took an extra 20 minutes to fully bake through. I really liked that this didn't require a mixer to make, so I was able to make it without waking DH while he napped on the sofa. This is yummy as-is, but it was especially good when sliced, toasted, and lightly buttered. Next time I'd like to try it with pineapple and coconut in it. Thanks for posting! Made for PAC Spring 2012