Perfect Banana Bread

"I made this once to take up to my boyfriend's cottage, but we ate the whole thing almost right out of the oven. This is my very favourite baked treat."
 
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photo by Shirl J 831 photo by Shirl J 831
photo by Shirl J 831
photo by Shirl J 831 photo by Shirl J 831
photo by Shirl J 831 photo by Shirl J 831
photo by Shirl J 831 photo by Shirl J 831
photo by Shirl J 831 photo by Shirl J 831
Ready In:
1hr
Ingredients:
9
Yields:
1 loaf
Serves:
12
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ingredients

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directions

  • Mix sugar and butter.
  • Stir in other dry ingredients.
  • Mix with the rest of the ingredients.
  • Put into sprayed 8 1/2 x 4 1/2 inch bread pan.
  • Bake for 50 minutes at 350.
  • YUM!
  • This recipe is adapted from the PETA cookbook.

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Reviews

  1. Scrumptious! This is the easiest banana bread recipe I have ever used. It took 5 minutes prep time and popped it in the oven. Great banana taste and not too sugary. I added another banana for super banana flavor.
     
  2. I'm always looking for baked good recipes that do not contain eggs. (My son is allergic to milk, eggs, and peanuts.) This is the best egg-free banana bread recipe I've tried! I added chocolate chips (Yum!) and baked it for about 10 minutes longer than the recipe said.
     
  3. I love this recipe - I increase the milk to 2/3 cup, makes the batter a little moister. We love it with chocolate chips. Such an easy recipe!
     
  4. I made so many changes to this recipe, it's probably not fair to post a review, but I wanted to note my changes cause I plan on making it again. My 18 month old daughter can't handle eggs, dairy or soy, so this recipe was a great starting point. After reading the other reviews, I added 1/2 tsp of cinnamon, 1/4 cup of brown sugar and 1/4 tsp of salt for flavor. I made muffins instead of bread, substituted 1/4 of the flour with whole wheat and used rice milk. I think it still needed a little more flavor. Texture was great and the tops of the muffins were nice and crunchy. I'll probably try 4 bananas next time. Very good recipe.
     
  5. WOW! I had no eggs and I just bought a bunch of overripe bananas so I decided to try this out..I made muffins. I took the advice of the people who said it was bland and added 1 1/2 tsp of cinnamon. Light, fluffy, and the batter was so easy to portion into muffin tins. I will be using this again and again. Oh also, I added 4 bananas.
     
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Tweaks

  1. I made so many changes to this recipe, it's probably not fair to post a review, but I wanted to note my changes cause I plan on making it again. My 18 month old daughter can't handle eggs, dairy or soy, so this recipe was a great starting point. After reading the other reviews, I added 1/2 tsp of cinnamon, 1/4 cup of brown sugar and 1/4 tsp of salt for flavor. I made muffins instead of bread, substituted 1/4 of the flour with whole wheat and used rice milk. I think it still needed a little more flavor. Texture was great and the tops of the muffins were nice and crunchy. I'll probably try 4 bananas next time. Very good recipe.
     

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