Of all the hundreds of Banana Bread recipes I've tried, THIS one gets top billing. The recipe is easy and has simple, everyday ingredients. It doesn't rely on sour cream or cream cheese to make it moist. I think that bit of milk really does something special. I made this as written, except I used butter and added a Tsp of cinnamon and vanilla extract. I had four large over-ripe bananas I needed to use, but 3 yielded a cup and a half of mash, so that's all I used. I think I could've added the fourth with even better results. I cooked in a 5x9 loaf pan at 350 for 20 mins, until it got nicely browned, then turned the oven down to 325 and it took another 55 minutes for it to finish. We've already eaten half of it, it's super moist, holds together well and has a lovely chewy crust. You can't go wrong with this one.
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Of all the hundreds of Banana Bread recipes I've tried, THIS one gets top billing. The recipe...