Prep 10 mins
Cook 20 mins
- Cream together butter and sugar.
- Add eggs and crushed bananas.
- Combine well.
- Sift together flour, soda and salt.
- Add to creamed mixture.
- Add vanilla.
- Pour into greased and floured loaf pan.
- Bake at 350 F, 60 minutes.
- Keeps well, refrigerated.
- Yield 1 Loaf.
- My notes: I made muffins, so changed title to include that.
- VERY moist and flavorful.
- Big hit.
- We added pecans.
- In other bakings, I've added walnuts.
- Both are fantastic.
- Bake muffins 16-19 minutes.
- Additional notes: I've made this using frozen and thawed bananas and it was perfect.
I had enough ripe bananas to make a loaf of bread and a tray and muffins and even eye balling some of the quantities everything turned out fantastic! This beats my usual recipe from Fannie Farmer! (Sorry faithful old Fannie) I had some milk and white chocolate chips hanging around so in they went and it added to the perfection!
This banana bread lives up to it's name. It is delicious! Nice and moist, enjoyed this fresh and hot from the oven, with some butter, yummy. My son who never touches any kinds of banana bread decided to try a slice, after that no one else got any, he finished off the whole loaf! Definately a keeper. Made this for the Taste of Yellow, Live Strong 2009 Event.
These are as good as any banana muffins we've ever eaten. I used 1 cup of mashed bananas, walnuts, and everything else as listed, cooking the muffins for 18 mins. They didn't rise as much as others I've made but they're lovely and moist, sweet, but not overly so, and came out golden brown. They're very sticky, so hard to cut and butter - maybe a hot knife would make the job easier. I'll make them with pecans next time but would happily have them with walnuts again and I don't really like walnuts. Great recipe!