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

Bates Banana Bread

Recipe by  

"It will cool and then be gone, so be prepared to double the recipe or make more. This is by far the best banana bread I have ever had. The banana bread is better if the bananas are extra ripe!"

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Ingredients Edit and Save

Original recipe makes 1 large loaf Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan.
  2. Mash together the brown sugar and 1/2 cup of softened butter until smooth and creamy in a large bowl; beat in the eggs. In a bowl, combine the mashed bananas with lemon juice, and add them to the butter-sugar mixture. Beat in the milk and vanilla extract until smooth.
  3. In a bowl, whisk together 2 1/2 cups of flour, baking soda, salt, and 1 teaspoon of cinnamon. Mix the flour mixture into the banana mixture in 2 or 3 increments, beating well after each addition. Scrape the batter into the prepared loaf pan.
  4. Mix together the white sugar, 1/3 cup of flour, 1/4 cup of unsalted butter, and 1 1/2 teaspoon of cinnamon with a fork until the mixture is crumbly. Spoon the crumble mixture over the loaf.
  5. Bake in the preheated oven until the bread is lightly browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr

Footnotes

  • Cook's Note
  • This is great as cupcakes, which will usually bake for about 20 minutes. Sprinkle crumble topping over cupcakes before baking.
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Reviews More Reviews

Aug 22, 2011

Very yummy! I cut this recipe in half and made muffins out of it. I had one issue and that was when the recipe was halved, it called for two and a half mashed ripe bananas. I decided to even it up by using three bananas and adding another quarter cup of flour. I made no other changes. I got 12 muffins out of this recipe. 350* for 20 minutes and we were ready to go. Great banana bread with the right measurements of everything needed to make it perfectly.......banana bread-y.

 
Aug 24, 2011

Really nice banana bread and a change to my recipe I've been using for 40 years. The only reason I didn't give it a 5 was because of the topping. I found there was way too much of it and was not really necessary at all on such a tasty loaf.

 

6 Ratings

Sep 07, 2011

Very rich, dense, and moist. A little sweet/rich for my taste and the banana is kind of hidden by the abundance of butter, vanilla, and brown sugar. I did split into two loaves as I was concerned about overflow in just one. Also halved the topping and that was more than enough for two loaves, let alone one.

 
Dec 09, 2011

Made this for coworkers and it was gone in a matter of moments they loved it

 
Sep 20, 2011

to heavy, very dense, would cut back on bananas so not so thick and heavy.

 

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Nutrition

  • Calories
  • 182 kcal
  • 9%
  • Carbohydrates
  • 29 g
  • 9%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 187 mg
  • 7%

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

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About the Cook

 
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