Prep 15 mins
Cook 1 hr 10 mins
I actually abandoned my "family" banana bread in favor of this one... It's more a like a cake than a bread. I have increased the bananas from the original recipe, and I prefer to omit the nuts. I like mine warm with butter on top. Yummy!
- 118.29 ml butter or 118.29 ml margarine
- 236.59 ml sugar
- 2 eggs, slightly beaten
- 3 medium bananas, preferably frozen, then defrosted (1-2 cups mashed)
- 236.59 ml all-purpose flour
- 2.46 ml salt
- 4.92 ml baking soda
- 236.59 ml whole wheat flour
- 78.07 ml hot water
- 118.29 ml chopped walnuts
- Melt butter.
- Put the butter, sugar, bananas and eggs in a blender. Blend until nice and smooth.
- Now transfer to a mixing bowl.
- In a separate bowl, stir together flours, salt, and baking soda.
- Add dry ingredients to banana mixture alternately with hot water.
- Stir in chopped nuts.
- Cut a piece of waxed or parchment paper the size of the bottom of your loaf pan.
- (This helps the loaf come out in one piece while still warm).
- Put the paper in the loaf pan and spray the pan well with non-stick spray.
- Scoop the batter into the pan.
- Bake in a preheated 325 degree F oven for one hour and 10 minutes.
- Test with a cake tester to make to make sure it's done.
- Sometimes it takes a little bit longer.
- If the top gets too brown, cover it with a piece of aluminum foil so it doesn't get too much darker.
This recipe was great. I made a double batch with 3 cups of whole wheat flour and 1 cup of all purpose flour. Also substituted half of the butter with apple sauce and 1/2 brown sugar and 1/2 splenda instead of regular sugar. It came out moist and tasted great. Thank you for sharing. Def. a keeper!
My partner and I love this, and he is usually skeptical of my banana breads (the family recipe I used for years always had a baking soda taste to it). I love that I can just toss in three bananas, and not smash and measure. Did you know you can just throw past-their-time bananas in the fridge, and under their brown jackets will be perfectly usable banana bread fodder? You can even throw them in the freezer still in their skins, in a freezer container. The last time I made this recipe, I replaced half the butter with applesauce, and all the white sugar with brown. Very moist, very yummy.
This recipe produced a large moist loaf with a wonderful flavor. The whole wheat flour adds so much taste to a bread that I usually find too sweet and cake-like. Family loved it! (One change: I did not have a blender, so I mashed the bananas, etc by hand and it worked fine!)