Community Pick
Banana Bread
"This is the best banana bread I have ever made. Perfect for using those bananas that are still good but look too brown for someone to want to eat them."
photo by lalalere
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
1 loaf
- Serves:
- 8-10
ingredients
- 1 1⁄2 cups all-purpose flour
- 1 cup white sugar
- 1⁄4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1 egg
- 3 very ripe bananas
directions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour the loaf pan Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg.
- Mix well.
- Pour into loaf pan.
- Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean.
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Reviews
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This was easy for a beginner like me. I was surprised there was no salt, and it was needed. I added a teaspoon of cinnimon and a touch of all-spice. -
This recipe was very easy to make and had minimal clean-up which I liked very much...I added nuts to half the recipe and they turned out wonderful!
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Very simple; very good. It went fast in our house! -
A nice quick bread to throw together. It makes wonderful mini-loaves. When doubling the recipe, I got 5 mini-loaves. Baked them for 40 minutes. I also added walnuts to the batter. They freeze well. -
So easy to make, so delicious. It just melts in your mouth like pudding.
see 35 more reviews
Tweaks
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This is very tasty, but doesn't hold up well to slicing, and is somewhat like cake instead of banana bread. I did use 1/2 cup white sugar and 1/2 cup brown sugar, and I added 1/2 cup chocolate chips and 1/2 tsp salt. I think the chocolate chips could have been the culprit in making this not such a banana bread texture. The flavor is absolutely delicious though! The instructions are very easy, but I think next time I make this, I might try combining all the wet ingredients in the bowl, and then mixing the dry ingredients in a separate bowl and then folding them together, like you usually do with quick breads, to see if that would make this less dense and more like banana bread. The top started to get quite dark at 50 minutes, but it wasn't done in the center, so I reduced the heat to 300 and baked it another 10 minutes. It was done then. After I took it out, I let it sit in the pan for a bit, and when I went back to take it out of the pan, it wasn't as tall as it was when I first took it out. So reducing the heat may have been the reason it was more dense, I'm not sure. I used a 9.25 x 5.25 x 2.75 inch pan. Darn, I'll just have to try this delicious recipe again to get it just right. ;)
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This recipe turned out perfectly! I made a few changes, though. I added 1/2 tsp salt as others had suggested. Also, to make it on the lighter side, I used 1/3 cup Brummel and Brown spread instead of 14 cup butter, and I used 1/2 cup Splenda blend for baking instead of 1 cup sugar. I mistakingly added 1 tsp baking powder instead of 1/2 tsp. I noticed my error after I had already added the baking powder so it was too late. I baked it for 45 minutes at 350 and it was perfect! Incredible taste and absolutely perfect consistency. I'll use this recipe again and again! Thanks!
RECIPE SUBMITTED BY
mysticalmagical
United States
