Banana Bread

"Mom's recipe, made without buttermilk. It's hard to leave it alone overnight. lol"
 
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photo by milleramyee photo by milleramyee
photo by milleramyee
photo by Chipfo photo by Chipfo
Ready In:
1hr 10mins
Ingredients:
9
Yields:
1 loaf pan
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ingredients

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directions

  • In a bowl beat together brown sugar and oil.
  • Add eggs, banana and orange juice; beat well.
  • In another bowl combine flour, soda, powder and salt.
  • Stir banana mixture into dry mixture JUST until mixed.
  • Pour into a greased and floured loaf pan.
  • Bake 350°F degrees oven until toothpick comes out clean.
  • Turn out and cool on a wire rack.
  • Wrap and store OVERNIGHT before slicing and serving (it's hard).

Questions & Replies

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Reviews

  1. Cousy
    This may well have been the best banana bread I have ever eaten. This recipe definitely deserves five stars. My only suggestion would be to perhaps add some chopped walnuts.
     
  2. milleramyee
    This is a great recipe. I went online looking for a banana bread recipe that didn't require buttermilk, and I came across this! It is GREAT! I baked mine in a bundt pan and it turned out perfect. The only changes I made were adding a tsp. of cinn. and a tsp. of nutmeg. I baked it at 340 degrees for 40 minutes. Wonderful...thanks for posting! ;)
     
  3. harmony758b
    This is fantastic! I used a silicone loaf pan, so I dropped the temperature to about 325 degrees and left it in for 50-55 minutes.
     
  4. sunnybono
    This was a pretty solid recipe. The best thing about it is that it calls for different ingredients and is perfect when you don't have milk, buttermilk, butter our sourcream which most recipes use. There's nothing super WOW about it and it's a good one to have in your recipe box but I would not call it super memorable.
     
  5. megan_bozman
    Great recipe! This loaf stays nice and moist. After reading the comments by others, I have a few suggestions to make this recipe even better: I added approximately 1/2 cup oats to the recipe to absorb some of the moisture and prevent the long cooking times mentioned by others. Additionally, I baked the loaf at 300-325 degrees for 1 hour and 20 minutes, occasionally turning the heat up to 350 depending on how it was cooking. The lower temperature helped avoid burning the edges, and allowed the middle to cook through properly. Otherwise, this recipe is perfect!!
     
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Tweaks

  1. Monu9342
    This banana bread was sinfully delicious! A few adjustments I made: instead of orange juice I ended up using orange-tangerine juice (as that was what I had in the fridge), I added 1 teaspoon of pure vanilla extract, and I also added pecans. Yum! The only problem I had was that when the banana bread looked cooked I inserted a toothpick and found that the center was gooey as can be. I was worried that the rest would burn, so I ended up taking the loaf out of the oven, scooping the middle out and baking it separately. When it was done, I put it back in the center. :) It worked, and Cheryl E was right about not being able to leave it alone overnight!
     

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