"This is the moistest banana bread that I have ever tasted. It's also very easy to make!" — vjonsson
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1 1/2 cups
medium bananas, sliced
With minor variations this is the recipe I've been making for 40 years. It originally came from a home ec teacher and it is beyond awesome. The differences are, first, that I cream the softened butter with the sugar (not melted). I add 1 tsp. lemon juice with the vanilla, and use 1 tsp. each of baking soda and baking powder, and 1-3/4 c. flour. Finally, regardless of how many bananas are used it should equal 1 cup. You will never find a better banana bread, and over the course of 40 years, I've never heard differently. Edited 8/17/09: My original 4/14/08 review should have indicated that I mash the bananas, not slice them.
As other reviewers mentioned, it was very moist and the flavor was good. My only issue was the sight & feel of the bananas in the bread. Slicing them up, instead of mashing or pureeing them, causes them to be quite mushy and purple. I felt like I was biting into a bruise each time I ate a slice. I ended up digging them out before eating in order to salvage the bread. Sorry, but I think I'll stick to mashing or pureeing...but I'll use the rest of this recipe.
This is Martha Stewart's recipe... only Martha's says to use room temp. butter.. and suggests using a mixer for the butter and sugar to make it light and fluffy before adding flour and other ingredients, and a full cup of mashed bananas instead of chopped up like Janet says.. more bananas and mashing them is what many of you said you did to tweak this recipe, and it is better that way. It is a great recipe.
This is quite simply the best banana bread I've ever had. I followed the recipe as stated, with a few additions, to enhance the overall flavor of the bread.
I added 1/4 tsp cinnamon and 1/8 tsp ground cloves to the batter and 1/2- 3/4 cup semisweet chocolate chips in addition to the walnuts. Almost all the reviewers agree that the bananas should be mashed, so I mashed them. This distributed the banana flavor evenly throughout the dough.
I also advise against using a mixer for the batter. This would whip too much air into the cake and take away from its dense quality. I baked the bread at 325 and it was perfectly done in an hour and 15 minutes. It cuts easily, thinly and has a great crust. Thank you for a great recipe!
This is the best banana bread ever, and i have tried many looking for the best. Two suggestions 1) be sure to let your bananas become fully ripe with lotsa brown on the peel and a little on the fruit 2) i use three bananas for more moist loaf and more robust banana flavor
Just want to chime in here and say that this bread is delicious. It came out soft and moist (but not underdone) on the inside with a slightly crunchy exterior. I also left out the nuts with no negative side effects.
The second time I made it (after writing the review), I didn't have any sour cream, and so I substituted strawberry yogurt. Just thought I'd mention that it is quite tasty that way, too. :o)
Excellent recipe and I'm a novice to cooking. I did substitute the sour cream for lowfat banana yogurt and added a pinch of cinnamon.
ADDED: I noticed I have had this recipe in my allrecipe.com recipe box for almost 10 years. Still good after all these years.
Yhis bread was good right after I baked it. The banana pieces turned brown and were gooey the next day. I think the mashed bananas make a better bread.
* Percent Daily Values are based on a 2,000 calorie diet.
Janet's Rich Banana Bread
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 100
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