The trick is to use super ripe bananas and to make thin slices. That way you don't get the weird purple-ish chunks if the banana slices are too large/intact. I save some of the slices to sprinkle on top of the loaf for better distribution too.
I usually cream the butter and sugar instead of using melted butter--just because I'm used to it that way for other recipes. I have done it with melted butter and it made no dramatic difference.
Otherwise I followed everything the same. I normally check the loaf after 40 minutes of baking to see how it's doing, but I've found that 60 minutes is good for my oven.
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The trick is to use super ripe bananas and to make thin slices. That way you don't get the...