The Best Banana Bread

SUBMITTED BY: Libby PHOTO BY: opal~/~dragonfly

"This is the most successful and versatile quick bread recipe I've found! You can also use chunky applesauce or a 15 ounce can of pumpkin for wonderful variations."

PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 1 loaf

USMETRIC

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INGREDIENTS

1/2 cup margarine, softened
1 cup white sugar
2 eggs
1 1/2 cups mashed banana
2 cups all-purpose flour
1 teaspoon baking soda

READ REVIEWS (240)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch pan.
Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring just until combined.
Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool, store in refrigerator or freeze.

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REVIEWS

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Reviewed on Mar. 19, 2006 by TRISKELE

I've never made a really good banana bread until I tried this recipe this morning. I did modify some things--used real butter, half white and half brown sugar, added 1 tbs cinnamon, 1 tsp vanilla, and a dash of salt. I didn't measure the bananas, but used the four I had on hand that were mostly black on the outside, soft and sweet on the inside. Sprinkled the top with sliced almonds, since it's what I had on hand. It baked up beautifully in exactly one hour. What a great Sunday breakfast!

15 users found this review helpful

Reviewed on Dec. 1, 2006 by FOXFIRE2

The recipe is good, it's me baking the banana bread that is a work in progress! I have asked members for tips that really helped: don't over mix, lower rack so that top of bread is halfway point in oven, my loaf dish is glass so lower temperature in my oven to 325 degrees and tent with foil if the top of loaf is getting too dark. I did as others suggested modifying the recipe and used half cup white sugar/half cup brown sugar.

9 users found this review helpful

Reviewed on Sep. 7, 2005 by MomSavedbyGrace

This was exactly what I was looking for! I had 3 overripe bananas that I was getting ready to throw out, instead the light bulb went off to look on Allrecipes for an easy banana bread recipe. I chose this one based on the reviews and the simplicity of the ingredients. The only slight changes I made was I used butter instead of margarine, switched the white sugar to half white and half brown, and cut back the flour to 1 1/2 cups instead of 2. I also threw in 1/2 tsp. of vanilla extract and a dash of cinnamon. It turned out perfect in 45 min. (an hour would have dried the bread out) and it is dense and moist like banana bread should be! Thanks Libby, I will probably make this weekly with my leftover bananas!

8 users found this review helpful

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