Banana Bread II

Banana Bread II

215 Reviews 14 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Carol
Recipe by  Carol

“This is an old recipe that belonged to my mother. I've been making this bread since I was a teenager. At a candy striper bake sale a doctor bought this bread and said that this was the best banana bread that he had tasted.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 8x4 inch loaf

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Directions

  1. Grease an 8x4 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add butter, eggs, nuts, and mashed banana. Beat until well blended.
  3. Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.

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Reviews (215)

Rate This Recipe
SHELL.BELLE
99

SHELL.BELLE

This was a very yummy recipe....with a few modifications. First, I added 1/2 cup of heavy cream for a moisture texture, I used VERY ripe bananas, and used 3/4 cup of walnuts. I also mixed the dry ingredients and the "wet" ingredients seperately before blending them and and carefully added walnuts last. Also, my secret....SHHH!...after the bread has cooled completely, I wrapped it up in plastic wrap and let it sit (to allow flavors to blend)then served it the next day. YUMMY!

moonlight sonata
75

moonlight sonata

The first time I baked this bread, it was quite good. I made it again today and decided to try some of the variations suggested by other reviewers: I added extra banana (the riper, the better), 1/2 cup of heavy cream, 1 teaspoon of cinnamon, 1 teaspoon of vanilla, and 1/2 teaspoon of nutmeg. Cooked it for exactly an hour, and the result was even better the second time around. The bread had a mouthwatering aroma, which filled up our home.

SEETHING
54

SEETHING

I tried this recipe but added about a half-cup extra banana mush and used half brown sugar. The taste was good, but the texture was lacking the quality I was looking for. It's just not my mom's recipe. It's light and fluffy, and if that's what you want, this is the recipe for you, but I wanted heavier and with a darker color and texture (and more banana flavor). I think beating the eggs first and adding the banana to the liquid, then blending the dry ingredients in would be better for texture as well. All in all, a nice light snacking loaf, but not what I had in mind.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 215 cal
  • 11%
  • Fat
  • 9.4 g
  • 14%
  • Carbs
  • 30.3 g
  • 10%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

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