By Sidewinder314 on March 03, 2005
Photo by Rita~
Photo by Rita~
"A recipe (originally by Ann Tremont) my mother put in a cookbook that I have modified quite a bit. Every time I bring this to work, everyone wants a piece (and there's not enough to go around)."
Serving Size: 1 (98 g)
Servings Per Recipe: 8
"I made this last night and it is very good banana bread! This makes a large loaf that bakes up high to a rich golden brown. Perfect!! It took mine about 65-70 minutes. I let it cool for about 1/2 hour before slicing into it and it was so good still warm and fresh from the oven. I refrigerated it overnight and had another piece of it today and it's just as good the next day. I think 1/2 cup of sugar is plenty. I may even cut it down slighty next time because between the choc. chips and the banana it's plenty sweet for my tastes. Delicious! I will definately make this one again. Thank's for sharing!!"
"Delish Banana Bread!! I did add 2 TBS of Half and Half to the batter. Thank you for this recipe. Added bonus, my house smells so good!"
"This bread baked up nice and high and had a lovely light color to it. I waited until the next day to eat it and it tasted awesome! very moist! And a cinch to throw together! Thanks for sharing! =)"
"Very Good. I first creamed the butter and sugar in a food processor, then added the eggs, bananas, vanilla processed then add the dry ingredients just to mix in. I used peanut butter and chocolate chips. After baking I poured some banana rum over it and let it soak in. Thanks!"
"I've made this bread many times now, and each time it comes out better than the last. I combine it differently than instructed, however, and have found that beating the sugar with the softened butter then beating in the eggs works very well. I add the vanilla at that time too. I then sift in all the dry ingredients, folding it into the egg, butter & sugar mixture, then adding the mashed bananas, nuts and chocolate chips. I also like to top the bread with baker-cut ginger chips (the company, Ginger People, sells these tiny bits of ginger). It makes for a sweet/tangy crusty topping. All in all, I just love this recipe!"