“It will cool and then be gone, so be prepared to double the recipe or make more. This is by far the best banana bread I have ever had. The banana bread is better if the bananas are extra ripe!” - by Rubicon
Ingredients
Adjust Servings
Original recipe yields 1 large loaf
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan.
- Mash together the brown sugar and 1/2 cup of softened butter until smooth and creamy in a large bowl; beat in the eggs. In a bowl, combine the mashed bananas with lemon juice, and add them to the butter-sugar mixture. Beat in the milk and vanilla extract until smooth.
- In a bowl, whisk together 2 1/2 cups of flour, baking soda, salt, and 1 teaspoon of cinnamon. Mix the flour mixture into the banana mixture in 2 or 3 increments, beating well after each addition. Scrape the batter into the prepared loaf pan.
- Mix together the white sugar, 1/3 cup of flour, 1/4 cup of unsalted butter, and 1 1/2 teaspoon of cinnamon with a fork until the mixture is crumbly. Spoon the crumble mixture over the loaf.
- Bake in the preheated oven until the bread is lightly browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour.
Nutrition
Amount Per Serving (24 total)
- Calories
- 182 cal
- 9%
- Fat
- 6.5 g
- 10%
- Carbs
- 29 g
- 9%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"Very yummy! I cut this recipe in half and made muffins out of it. I had one issue and that was when the recipe was halved, it called for two and a half mashed ripe bananas. I decided to even it up by ..." See moreusing three bananas and adding another quarter cup of flour. I made no other changes. I got 12 muffins out of this recipe. 350* for 20 minutes and we were ready to go. Great banana bread with the right measurements of everything needed to make it perfectly.......banana bread-y."
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