2006/07/20

Really Yummy Banana Bread

I have been on a quest to find a really good banana bread recipe. I used to have one that called for cooking oil as opposed to butter that was moist and delicious, but I lost it somehow. Well, yesterday I found a similar recipe online. It's too good not to pass along. Really Moist Banana Bread 3 c. sugar 3 eggs 1/2 tsp. vanilla 3 c. bananas, or more (I use 5-6 bananas) 2 tsp. soda 1 1/2 tsp. salt 3 1/2 c. flour 1/3 c. water 1 c. oil 1 tsp. cinnamon 1 c. nuts (we do chocolate chips instead of nuts) I mixed the wet ingredients first, combined the flour, soda, salt separately. Added dry to wet. Stirred in chocolate chips last. Makes 2 large loaves of bread. Put in 2 greased and floured loaf pans and bake at 350 degrees for 45 minutes to 1 hour.

27 comments:

Briana Almengor said...

This sounds similar to the one I got from Phyllis Shriner. It's the water that is different, I think, than most other recipes, and it is really moist!!

Amy said...

I am not a big banana bread fan...but Carolyn Mahaney's recipe for it includes chocolate glaze which totally redeems it for me :) I can't remember if it uses oil or butter--I think it's oil--but it was posted on GirlTalk quite a while back.

Amy said...

ah, if I'd read more carefully...I never thought of adding chocolate chips to the batter instead of nuts (I don't like nuts in bread anyway)--I'll have to try that! :)

Jenn said...

Can't wait to try it. I've been looking for a good recipe. The last one I tried didn't work so well. (I'm blaming it on the recipe and not the cook!)

Nadine - Healthifica said...

It sounds yummy!

And, it's surely healthy because it contains cinnamon.

Hope others can use this recipe for their weekend. I linked you up in my post about cinnamon.

Thanks for sharing.

Suzanne said...

The recipe I use has a brown sugar crust. You could add it to yours, too. Just sprinkle a little before you bake it. YUM!

Laurie said...

Ooh, suzanne, that sounds delicious! I'm doing that next time for sure.

cinnamon...who knew?!

Jenn, I always have trouble with the bottom getting over-baked. Does anyone know how to get it to bake more evenly?

Jenn said...

Laurie,

I have a homeschooling question for you. We are starting Kindergarten this year. We live in Virginia too. I'm just wondering how you file your intent to homeschool and which route you go. Do you test at the end of the year?

Jenn

Zoanna said...

Looks good. I think the key to moistness is using bruised, really soft bananas. I use 5 medium ones for 2 loaves. Laurie, do you cover your bread w/ a foil tent for the first 15 minutes? It might help, and also do you make sure the oven is preheated all the way up to 350 first? IF those don't work, try putting like an inch of water in a separate baking dish and sticking it in the oven along w/ the bread, like on the rack below. Sort of a sauna effect.

Laurie said...

Jenn, I live in MD. We file with the board of education here. I am blessed to homeschool under our church school umbrella. I do the standardized testing every year more to check for my competence, not my kids. A reviewer provided by the umbrella checks my plans quarterly and visits at the end of the year for a final evaluation.

I know this isn't helping much :).

anyone else out there doing this in VA? please comment to let Jenn know.

Beth said...

Laurie: I just made the bread and I also made muffins from it. I actually have no loaf pans, isn't that sad? They were absoutely delicious, thanks! I used 3 large bananas and it tasted great. I didn't have choc. chips and we don't like nuts, so I added raisins and it was awesome. THANKS!

Jenn said...

Thanks Laurie. I don't know why I was thinking you were in VA. All I had to do was look on your blog page. Good think I'm not teaching geography this year.

jenn

FishMama said...

Who knew that Banana Bread would garner so many comments? It ranks right up there with the Bearded Lady post! (I'm still laughing on that one.)

Thanks for the recipe. Zoanna, you are the banana bread scientist! Wow. I'll have to take note of all those suggestions.

Danielle said...

I just popped my banana bread in the oven! I had 5 over-ripe bananas, so this was perfect.

Just a few more tips: I have a recipe for banana bread that also includes putting 1 cup of peanut butter in the bread with the chocolate chips, hmm that's good (more like dessert than bread.) Also, you can freeze ripe bananas to make banana bread later (or throw into smoothies). Just take off the skins and put in a freezer bag.

Tomorrow we're trying your corn recipe!

FishMama said...

I made this last night. I baked it in three loaf pans instead of two and they still took an hour to bake. ? Very yummy, indeed.

For you peanut butter lovers, you can add those choc-peanut butter chips instead of the regular ones.

Laurie said...

Wow! I'm glad you guys made the bread. Thanks to all for the helpful hints. I can't wait to make it again...just waiting to see if these bananas get eaten before they are good and brown!

Jana said...

I came across your recipe and just made it this morning. It smells wonderful!! It took a little longer to bake about 1 hr. and 15 mins. I guess it is because of the shiny nonstick loaf pans I used. I can't wait to try it!! These loafs are LARGE!! I think I will freeze one of them. Thanks for the recipe keep them coming!!

TC said...

Somewhere along the way I heard that if you add chips, nut, berries, etc, you should add them to the dry ingredients. That way they won't sink to the bottom of the pan as it bakes. Just thought I'd pass it along. I can't wait to try the recipe.

Katie said...

HOLY CRAP!!! That is such a great recipe - and there is enough to give to friends when you're finished!! (If you can manage to part with any of the magnificent loaves of deliciousness =D) THANK YOU!

Brittany said...

Love this Banana bread, and have made it three times so far..Each time, my outsides come out a little well done, and the inside a little raw...I have to keep checking it and leaving it in longer and longer to cook the inside....I end up having to cut off the crunchy edges so it doesn't seem burnt. What am I doing wrong??

Anonymous said...

I am making this right now, except I used a tablespoon of sour cream and instead of water I used buttermilk. We'll see, the batter was excellent!

Anonymous said...

this is the best bb recipe (without butter!) that I've ever made...thank you for sharing!

nightcrew said...

Can 3 cups sugar really be right?

Anonymous said...

this recipe really sucked u have no idea what u r talking about

LaDonna said...

Wonderful! I cut back on the sugar by one half cup, added two teaspoons of vanilla, left the bananas lumpy and added nuts to one cake and blueberries to both. Very pleased. The bananas were so ripe I could probably just add 2 cups of sugar. It is hard to go wrong with Banana Bread. Thanks for posting!

markopena said...

Can you use brown sugar instead of regular sugar?

markopena said...

It was soooooo good my dad couldn't stop eating it till I took it away from him! 5 stars