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Banana Banana Bread

Recipe #25885 | 1¼ hours | 15 min prep | SERVES 12 , 1 9x5 loaf (Change Servings)

RECIPE BY: Shelley Albeluhn

Why compromise the banana flavor? My banana bread is moist and delicious with loads of banana flavor! Ultimate comfort food, and it's WONDERFUL TOASTED!! (Make sure to use bananas with a lot of black on them for the best flavor! The blacker the bananas, the stronger the banana flavor of the bread.)

Posted on: Apr 22, 2002

Ingredients

  • cups all-purpose flour
  • teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • large egg, beaten
  • 2 1/3 cups mashed very overripe banana
  • Directions

    1. 1
      Preheat oven to 350°.
    2. 2
      Lightly grease 9 x 5 loaf pan.
    3. 3
      In large bowl, combine flour, soda and salt.
    4. 4
      In separate bowl, cream together butter and brown sugar.
    5. 5
      Stir in eggs and mashed bananas until well blended.
    6. 6
      Stir banana mixture into flour mixture; stir just to moisten.
    7. 7
      Pour batter into prepared loaf pan.
    8. 8
      Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
    9. 9
      Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

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    Featured Reviews for This Recipe

    From: hidenka mei mei

    On May 18, 2008

    moist and delicious! i baked the bread in a 9 x 13 baking dish. took 30 minutes. added a tsp of vanilla and a dash of cinnamon and nutmeg like other reviewers suggested. only used 2 cups of mashed bananas (4 enormous bananas were all i had). thank you for a lovely recipe!

    0 people found this review helpful

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  • From: Rifka

    On May 12, 2008

    This bread does bake for a long time! I am glad I read the reviews on that. Very good banana bread.

    0 people found this review helpful

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  • From: Gato Volando

    On Aug 5, 2002

    Hard to say if this is banana bread or banana pudding, it is so moist and creamy hot out of the oven. I thought I had ruined it since 60-65 minutes is a bit long and mine had turned dark brown after about 45 minutes, but with all that banana in it it was still moist inside while the outside is caramalized. I did a few changes, I used half whole wheat flour/half white flour, a teaspoon of vanilla, plus a dash of cinnamon and nutmeg. Definitely good enough to let bananas get over ripe on purpose!

    70 people found this review helpful

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  • From: Bogey'sMom

    On May 27, 2002

    I made these in muffins tins. This is, hands down, the most incredible banana bread/muffin my family has ever eaten. They're just terrific and will be a regular in my house.

    48 people found this review helpful

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  • Read all 462 reviews
    Nutrition Facts

    Serving Size 1 (82g)

    Recipe makes 12 servings

    Calories 233
    Calories from Fat 79 (33%)
    Amount Per Serving %DV
    Total Fat 8.8g 13%
    Saturated Fat 5.2g 25%
    Monounsaturated Fat 2.3g
    Polyunsaturated Fat 0.5g
    Trans Fat 0.0g
    Cholesterol 55mg 18%
    Sodium 225mg 9%
    Potassium 187mg 5%
    Total Carbohydrate 36.0g 12%
    Dietary Fiber 1.3g 5%
    Sugars 16.9g
    Protein 3.6g 7%
    Vitamin A 295mcg 5%
    Vitamin B6 0.1mg 6%
    Vitamin B12 0.1mcg 2%
    Vitamin C 2mg 4%
    Vitamin E 0mcg 1%
    Calcium 22mg 2%
    Iron 0mg 4%

    detailed view...

    how is this calculated?

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