Sheila's Banana Bread
"This is a recipe I have been making for over 20 years. Even though I like to try new banana bread recipes, I find myself frequently returning to this one."
photo by loof751
- Ready In:
- 1hr 35mins
- Ingredients:
- 11
- Yields:
-
1 loaf
ingredients
- 473.18 ml all-purpose flour
- 4.92 ml baking soda
- 4.92 ml baking powder
- 4.92 ml salt
- 118.29 ml butter, softened
- 236.59 ml sugar
- 2 eggs
- 4.92 ml vanilla
- 3 medium ripe bananas, mashed (about 1-1/2 cups)
- 118.29 ml milk
- 236.59 ml chopped walnuts or 236.59 ml chopped pecans
directions
- Preheat oven to 350 degrees.
- Grease and flour a 9x5x3-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a medium bowl.
- Beat together butter and sugar in another medium bowl until light in color. Beat in eggs, one at a time. Stir in vanilla.
- Stir in flour mixture alternately with bananas and milk. Stir in 3/4 cup of nuts. Pour in prepared pan.
- Bake for 1 hour and 10 minutes or until wooden pick inserted comes out clean. Cool on rack for about 10 minutes. Run thin knife around edges. Remove bread from pan to rack to cool. Bread is better next day. Wrap tightly and store at room temperature.
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Reviews
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I made this recipe gluten-free by using Red Mill Gluten-free Flour and Clabber Girl Baking Powder. It took one hour to bake in my oven. The end result was a lovely loaf with great banana taste and a great texture. Thanks for sharing. Made for ZWT7-Pacific Islands. -
This is a lovely moist banana bread! My bananas were pretty big so this had a really great flavor. I baked mine for 1 hr 15 minutes and got a huge loaf of yummy bread - thanks for sharing the recipe! -
Made as per recipe using 3 very ripe bananas and chopped pecans. The bread was done in about 50 minutes. The timing may be due to variances in altitude and ovens. It was allowed to cool and then sliced. It sliced well without being overly crumbly. Thanks for another great banana bread recipe. Made for Vivacious Violets during ZWT #7. -
Great bread and definitely a 5 star recipe! The only thing I did differently was replace 1/2 cup of the sugar with 1/2 cup of brown sugar. Mine did not take 1 hour and 20 minutes; more like 1 hour 5 minutes. Thanks Jackie for sharing!
Tweaks
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Great bread and definitely a 5 star recipe! The only thing I did differently was replace 1/2 cup of the sugar with 1/2 cup of brown sugar. Mine did not take 1 hour and 20 minutes; more like 1 hour 5 minutes. Thanks Jackie for sharing!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
