Recipe by Uncle Dobo
We had a bunch of bananas that needed making into bread, and we based our recipe on the easy one here at Zaar by Charishma Ramchandani (Banana Bread). Easy and delicious, it makes a nice, light banana bread which is not overly sweet. Thanks for the inspiration, Charishma! You can either mix the batter by hand or with an electric mixer; either will work fine and you only need one large bowl.
Top Review by Sydney Mike
As with the previous reviewer, I used frozen blueberries, & now that we know how great the bread tastes, I look forward to making it again when less-pricy berries are in season around here! Wonderfully delicious & certainly worth making again come summer! Thanks for sharing a great keeper recipe! [Made & reviewed in the special event All Aboard the L-O-V-E Train]
- 3 very ripe bananas
- 2 eggs
- 3⁄4 cup granulated sugar
- 2 1⁄3 cups Bisquick
- 1 1⁄2 tablespoons molasses
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon mild curry powder (our favorite is Penzy's Maharajah curry powder)
- 1⁄8 teaspoon salt
- 3⁄4 cup fresh blueberries (I, of course, want Alaskan lowbush blueberries!)
Directions See How It's Made
- Preheat oven to 350 degrees F. Lightly butter a large loaf pan.
- Peel bananas and mash in a large bowl.
- Add the eggs and stir until well mixed, then stir in sugar.
- Gradually stir in the Bisquick, then add remaining ingredients (batter will be a little lumpy).
- Pour batter into the buttered loaf pan. Bake in preheated 350 degrees F oven for 60 minutes or until golden and knife or toothpick inserted in middle of loaf comes out clean. The loaf should be nicely risen and split down the middle on top.
- Take from oven, remove from loaf pan, and let cool for 5-10 minutes sitting on wire rack, then serve warm. Is especially yummy with butter! Also good with softened cream cheese or even a little vanilla ice cream.