Recipe by Anita Bates
"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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1 1/4 cups
very ripe bananas, mashed
2 1/2 cups
unsalted butter, cubed
1 1/2 teaspoons
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.
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.
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.
Made this for coworkers and it was gone in a matter of moments they loved it
to heavy, very dense, would cut back on bananas so not so thick and heavy.
* Percent Daily Values are based on a 2,000 calorie diet.
Bates Banana Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 58
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