We’ve been eating a lot of bananas recently – on cereal, Stonyfield Farm Banilla yogurt, with chocolate in crepes, even with peanut butter on toast. While all delicious, nothing really beats freshly baked banana bread. If you buy a bunch of bananas, and some start to get a little mushy, well, they are a prime target for making into banana bread. You want the bananas to be really ripe; the riper the better. I don’t know if there is some science behind this, maybe it just makes them easier to mash. I mashed by hand, using the back of a spoon. But you could also use a food mill (I keep forgetting we just bought one.)
This time around I doubled the recipe and made two loaves. One to give to a friend and one to keep–it’s just too good to make and not actually get to eat any! Here is the recipe…while you read this, I’m going to go cut myself a slice.
Banana Bread
Ingredients
- 3 mashed ripe bananas
- 1/2 cup chopped walnuts (optional)
- 1 tsp baking soda
- 1 1/2 cup flour
- 1 cup sugar
- 1 egg
Directions
- Preheat oven to 375 degrees.
- Grease and flour a loaf pan, or spray with Pam for Baking.
- Mix all ingredient well by hand.
- Pour into pan and bake for 40-50 minutes.
- Remove from pan and cool on a baking rack.
omg, this is so yummy!
I just made this bread and I was blown away. It is so moist despite the lack of butter. I added 2/3 cup of sugar because I wanted to make it a little less fattening, and it tastes amazing. You could probably add even less sugar. I may try 1/2 cup next time. I will definitely be making this again. Delicious!
Where is the butter?
Our family used this
recipe for 80 years
Sift together
1 cup Sugar,
2 cups Flour
1 teaspoon Soda
1/2 teaspoon Salt
Dash Nutmeg
Reserve
Beat together
3-4 very ripe banana’s
2 eggs
1/3 cup sour milk, buttermilk or sour cream
reserve
Cut 1/2 cup cold butter into dry ingredients until size of peas, Stir in Wet ingredients until just incorporated add
1/2 to 1 cup chopped walnuts.
Bake 350 for 1 hour
Using the “Muffin Method” you get a loaf thqt is never dry!
Yummyyyyyyyyyyy! I love it, thank you!
At first it seems as though it will be a bit dry but then it all works out perfectly!
I am going to try this recipe. It was so easy. I bet it will be awsome. Thank you for it.
don’t you put any liquid in this?
it looked awfully dry when I mixed the ingredients together.
The bananas and the egg provide the moisture for the banana bread.
I made this banana nut bread. I did not have any walnuts so i used hazelnuts. the bread was absolutly delish. thank you for the recipie. sue
Thank you for the recipe.It’s my first time to actually open a website looking for a recipe. I must say, it was a great help.
I have been craving for a banana bread for weekds now but had forgotten the recipe and all of a sudden remembered to log on to yahoo for the recipe.
This is the same receipe I have used for over 20 years and it is the very best I’ve ever tried. BTW – I mash the bananas with a potato masher.
For a minute there I thought you were going to publish MY recipe for THE BEST banana bread.
I think your call for a food mill is a bit of a stretch with very ripe bananas:)
I find that what works for me isn’t so much the recipe as is the technique. It’s true what you say about not sharing delicious fare, it’s just not right. So here it goes:
I use three big bananas, or 4 medium ones. I reserve one medium banana and cut into squares. The rest gets thoroughly beaten with the sugar and the eggs, milk, vanilla, etc.{wet ingredients}. The reserved banana I peel one the sides and on the underbelly, leaving the ‘back’ untouched- This allows me to slice the banana in half lengthwise, then crosswise. Once this part is done I cut the small dice by chopping as I would a carrot. These bits get dropped into the flour, making sure to be gentle and to coat each one individually. This allows for them to “float” throughout the bread and not fall to the bottom. Standard procedure for raisins and other good things.
Having added extra banana goodness and using unsalted butter + using the technique above mentioned I have created something that I can be proud of. It’s one of those things that impresses even myself. When one cooks a lot the meals start to feel familiar. This way of making banana bread is just plain gorgeous. The sweet bits of banana caramelize all through the bread and it keeps it moist…not that it lasts enough to go stale. I have learned to make two loaves as well:) My best compliment was from a little boy who kept on “stealing” the slices as his mother was over for a visit. This was a very reserved young boy whose own grandmother had a signature banana bread. He said mine was better. Enjoy!
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Yummy!!!!!! Me and my little boy (who is 4) made this together this afternoon and it is absolutely delicious! Thanks for sharing!
Riper bananas make better banana bread because they have higher levels of amylase (an organic enzyme responsible for sweetening fruit as it ripens). Sweeter bananas = ++ Yum factor. Looks like a great recipe, I’ll try it out!
No butter and no oil? This recipe sounds healthy! I love banana bread! Thanks for sharing.