Banana Banana Bread

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Serves: 12,Yield: 19×5 loaf
  • About This Recipe

    “Why compromise the banana flavor? My banana bread is moist and delicious with loads of banana flavor! Ultimate comfort food, and it’s WONDERFUL TOASTED!! (Make sure to use bananas with a lot of black on them for the best flavor! The blacker the bananas, the stronger the banana flavor of the bread.)”

    Ingredients

  • 2cupsall-purpose flour
  • 1teaspoonbaking soda
  • 1/4 teaspoonsalt
  • 1/2 cupbutter
  • 3/4 cupbrown sugar
  • 2largeeggs, beaten
  • 2 1/3 cupsmashed very overripe bananas
  • Directions

  • Preheat oven to 350°.
  • Lightly grease 9 x 5 loaf pan.
  • In large bowl, combine flour, soda and salt.
  • In separate bowl, cream together butter and brown sugar.
  • Stir in eggs and mashed bananas until well blended.
  • Stir banana mixture into flour mixture; stir just to moisten.
  • Pour batter into prepared loaf pan.
  • Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
  • Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
  • Reviews

  • “Hard to say if this is banana bread or banana pudding, it is so moist and creamy hot out of the oven.I thought I had ruined it since 60-65 minutes is a bit long and mine had turned dark brown after about 45 minutes, but with all that banana in it it was still moist inside while the outside is caramalized.I did a few changes, I used half whole wheat flour/half white flour, a teaspoon of vanilla, plus a dash of cinnamon and nutmeg.Definitely good enough to let bananas get over ripe on purpose!”

  • “I made these in muffins tins.This is, hands down, the most incredible banana bread/muffin my family has ever eaten.They’re just terrific and will be a regular in my house.”

  • “The bread turned out really moist, because of all that banana.My rough estimation just equated it as 5 bananas.:)And the colour turned out really nice.I added a couple of slices on the top just for a nice visual effect.Also dusted a little bit of cinnamon powder on the warm bread.”

  • “I already rated this, so I won’t do that again.When I don’t have enough bananas, I add canned 100% pumpkin to get the desired amount.It doesn’t really change the flavor, but it keeps it really moist.And, of course, you have to add mini chocolate chips.”

  • “Since I only had 3 bananas that were overly ripe (and I couldn’t wait to try this recipe), I “nuked” 2 non ripened bananas to get the required amount.I’m so glad I did as it was awesome!!! I will be making this again VERY SOON.”

  • “I found this recipe quite good and much prefer using the brown sugar than the white called for in most recipes. My husband took it in his brief case on the plane (since that is probably all he was going to get to eat! Lol) He thanks you too!”

  • “Great! Family loves it Have made it twice.”

  • “Excellent Banana Bread!The flavor was wonderful, the bread dense but moist,and it made a full loaf.Nice dome on the top that didnt crack and explode like lava, and was a lovely golden brown.The only thing that I will add next time is a cup of chopped walnuts-my preference!Thank’s so much for sharing this recipe!Di Neal”

  • “This didn’t last long in our house!Very yummy, very bananay banana bread.”

  • “Yummy! Got rave reviews from my kids, which is really saying something! :)”

  • “This is very close to the recipe Ive used for years. I have a few tips. I use one bowl only.I store any over-ripe bananas in the freezer, so I always have a generous supply, and when they thaw they are almost liquid (no mashing needed) and FULL of intense banana flavor. I use 4 medium bananas and add them to the creamed butter and sugar. I also add a 1/2 tsp of baking powder. After pouring batter into loaf pan I sprinkle the top with course sugar and bake. The course sugar gives the top a great crunch. Great recipe!!”

  • “An absolutely great recipe. I did a few variations with the one batch. I cooked a loaf, and with the excess made mini-banana-bread-muffins, which I put walnuts into. Despite the fat content, this was the absolute best recipe and was absolutely delish with or without the walnuts.Very easy to slice too, which can be a problem with some banana breads.Thanks!”

  • “I really like the flavors in this banana bread.The butter and the brown sugar are a nice change from most recipes I tried.”

  • “This was very moist. I made it in a bundt pan and cooked it for 40 minutes. I added the 2t of cinnamon, 1/2t of nutmeg, 1t of vanilla, and sprinked the top with brown sugar and chopped pecans as others suggested. I will make this again.”

  • “I am often disappointed in the banana breads I try because it lacks true banana flavor. Well, this banana bread was by FAR the BEST banana bread I’ve ever made! Perfect flavor, great consistency and easy to follow recipe. I did add a Tsp of vanilla and cooked for approx 70 minutes.Thanks for the great recipe! I’m sure to use it again and again and again!”

  • “absolutely divine! Wonderful aroma great tasting, moist,and so easy to make banana loaf, cant ask for anything better than that!”

  • “I loved this recipe and have made it three times already. It’s a great “meet the new neighbor recipe”. I always double the recipe and keep a loaf for me.I cook one loaf 65 minutes and the other loaf 60 minutes (I like the middle to be just slightly mushy.)Thanks for sharing!”

  • “THE best banana bread .I doubled the recipe and made 2 loaves.Had some the next day and it was still lovely and moist.Will make this often!”

  • “This had wonderful flavor!I had defrosted all my frozen bananas and found that I had so many I needed something that took a ton of them.I hypothesized that with this many bananas I wouldn’t need all the fat and I was correct.I used half the fat, and since I was almost out of butter I used oil.A fabulous flavor and the kids love it!”

  • “This is a good, very moist banana loaf.However, I will likely go back to my old recipe which is the same as Sour Cream Banana Bread #28013.”

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