Banana Bread III Recipe - Allrecipes.com
Banana Bread III Recipe
  • READY IN 1 hr

Banana Bread III

Recipe by  

"In Brazil we call this Banana Cake, but when I baked this for the first time here everyone started calling it Banana Bread. You can add nuts in the dough or on the top if you wish."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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  • PREP

    25 mins
  • COOK

    35 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. In a large bowl, mix together margarine and sugar until smooth. Mix in yolks. Stir in flour and baking powder alternately with the milk.
  3. In another bowl, beat egg whites until doubled in volume. Fold beaten whites into the dough. Spread into a greased 9 x 12 inch pan. Slice bananas over the top of the dough. In a small bowl, mix together the 2 tablespoons sugar and the cinnamon; sprinkle over bananas.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
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Reviews More Reviews

Most Helpful Positive Review
Aug 27, 2003

I love to bake, but I would be 400 lbs if I ate everything I bake so I bring it to my office and when I brought this bread in I had about 10 requests for more bannanna bread. Easy to make and everyone loved it.

 
Most Helpful Critical Review
Oct 13, 2003

This recipe was great! It was really simple and quick to make. I was suprised to see that the bananas weren't mixed into the cake but with the end result I realized why. With the bananas on top with the sugar/cinnimon sprinkled on the top makes the bananas creamy and they seep into the cake. It was the best cake I've had in a long time. My husband is taking it to work to share tomorrow because he likes it so much! I am definitly keeping this recipe!!! Thank YOU!!!!!! ___________________________________ I need to add on that I think this recipe should be refridgerated. The bananas seemed to go bad really quickly.

 

18 Ratings

Nov 05, 2003

You said that your friends said that this was banana bread?, I'm afraid that they don't know what banana bread is then. Bread is heavier and not quite so sweet. Your banana cake is wonderful. My husband and daughter both love it, and they are very finicky about what they eat. Just thought I'd tell you how wonderful your recipe is. I have never had a recipe for banana cake before, but I will keep this one forever, and pass it on to my daughter also. Thank you.

 
May 19, 2008

Pretty easy to make and smelled delicious. If I make it again, I would briefly soak the bananas in lemon juice so they don't darken. Also, I cut the bananas lengthwise because the recipe didn't indicate crosswise or lengthwise and they looked like anchovies on top when baked. So I dusted with powder sugar to hide.

 
Dec 03, 2005

My husband is from brazil and absolutely loved this cake! It was fun to make and the compliments i got from everyone boosted my ego!! I did use some lemon juice on top of the bananas to help them not go brown...

 
Aug 07, 2011

I'd say this is a cake. The taste is good, but I'm a little put off by the texture. That might be just me though...since it said banana bread, I let the bananas let the bananas get overripe like I do for my normal banana bread, and that may have been my mistake. I do like the cinnamon-sugar on the top. If you sprinkle it evenly, the lemon juice isn't really necessary because the bananas are covered in cinnamon and brown anyway. Overall, I would probably make it again but I might incorporate the bananas in the cake instead of having them on top, but I'd still do the cinnamon sugar topping.

 
Jul 23, 2003

Fernanda, this bread is awsome! I made it once, and everyone wants more! I love is because of the banana strips on top rather than mashed into the recipe. I omited the nuts, substituted the milk with vanilla soy milk and I put Ghiardelli chocolate squares on top of the bananas. MMmmmm.

 
Jan 08, 2012

I made this and ended up with a very dense cake that resembled more of a bread. After reading the sponge cake tips on allrecipes, I am pretty sure it was because I didn't handle the eggs correctly. The taste was great, but I think the heavy density was my own error, not necessarily this recipe, so I gave this 4 stars and can't wait to try this again. Next time I'll make this with room temp eggs, beaten just to stiff peaks, and then gently fold in the beaten eggs. All were tips I got from the baking section on this site. This might be the difference between those who thought it was more like a cake vs bread.

 

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Nutrition

  • Calories
  • 355 kcal
  • 18%
  • Carbohydrates
  • 74.3 g
  • 24%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 140 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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