Monday, November 15, 2010

Banana Bread II

This weekend three bananas, mottled with ripeness and oh-so-fragrant,  sat on my counter top.  I knew what I must do with them and yet I could not. 

You see, it's like this.  I cannot tell you how long I've looked for a simple, delicious, banana-y banana bread.  For-evah, I think.  Years, most assuredly.  I won't kid you and say that I've tried dozens of recipes; at the most I've probably only tried half a dozen.  For some time now,  I settled on a recipe that a coworker gave me; it's good, but not quite it.  I know you know what I mean.  Then  I discovered a recipe from King Arthur Flour and while I really like this one with its whole wheat goodness, I've longed for something that, truthfully, is made with white flour, the standard of my childhood. 

I have found my new go-to banana bread recipe.  It's a no-thrills, no-frills recipe, no nuts, no spices, just a little vanilla and lots of banana flavor and deliciously moist.  I think part of the success of this recipe is due to the banana and sugar being combined before the flour is added, giving the bananas and sugar an opportunity to marry and be happy,  and when the dry ingredients are finally added, the banana flavor is well dispersed.

And may I just point out one thing to you?  I am so pleased about this.  My bread baked nice and level, no raised hump with a gaping crevasse down the middle!  I owe this to a hint that I read on one of your blogs.  My apologizes ~  I do not remember who passed along the tip, but I've successfully used it several times, and it is this:  if you are using a dark aluminum baking pan (my are heavy, dark, restaurant quality pans), reduce the heat by 25 degrees Fahrenheit, same as if you are cooking in glass and follow the directions for cooking time.  The dark pans absorb the heat, browning the outside edges faster than the center, causing the center to swell and heave.  So, whoever posted that tip, thank you!

Now, here's the recipe.

Banana Bread
(Simply Recipes)

1/3 cup melted butter
3 or 4 ripe bananas, well mashed
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
1 pinch salt (equals about 1/8 teaspoon)
1 1/2 cups all-purpose flour

Generously grease and flour an 8" x 4" baking pan and set aside.  Preheat oven to 350 degrees Fahrenheit. 

In a large bowl, mix the butter into the mashed bananas.  Add the sugar, egg, and vanilla and mix well.

Sprinkle the baking soda and salt over the mixture and mix in.

Add the flour, and mix to combine all.

Pour the batter into the prepared loaf pan and place in preheated oven for about 60 minutes or until toothpick inserted in center of loaf comes out clean.

Cool on rack.**  Remove from loaf pan before slicing. 

**I let my loaf sit in the pan for about ten minutes and then removed from the pan to allow it to finish cooling on the rack.


  1. This is the exact recipe I use for banana muffins and they are the best:)
    You picked a winner Katie!!

  2. Half a dozen banana bread recipes is nothing to turn your nose at! This one sounds delicious. The more banana flavor the better!

  3. Luv the use of melted butter and the sugar/banana tip! This looks comforting and yummy... Just the thing for holiday houseguests!!!

  4. You know us and bananas! It won't be long before we're trying out your banana bread recipe. The kids and I thank you ahead of time. Nothing can be too banana-y!

  5. I have some bananas that will be ready soon. I appreciate your tip of mixing the bananas with the sugar and baking the bread at 325°. Thanks.

  6. Oh yum yum yum! bookmarked this one :)

  7. What a perfect crumb! I'm like you in that I try several banana recipes - however I do have a couple that I have made several times I still like to keep on trying different ones!

  8. Sometimes the simplest recipes are the best. I have tried dozens in my life- and really, all I want is the delicious moist banana crumb. Just as you have.

  9. Perfect bread,came out very well with gr8 texture...

  10. gorgeous, there's something so sweet and familiar about banana bread. this looks wonderful!

  11. Well I learned something new from your blog today...banana breads are not supposed to be humped in the middle after baking. All these decades of making B-bread and I've ALWAYS thought that was the sign of a good B-bread..hahaha, guess I've been doing it wrong. I'm anxious to try this recipe today (I have bananas yelling at me on the kitchen counter).

  12. OK, you know that I always have bananas ready for a good bread. Thanks for sharing Katy and I will be making this probably tonight or tomorrow...cannot resist a banana bread recipe. My secret weakness (besides chocolate and coffee!).

  13. Hi Katy ~ I just made some banana bread with a similar are right it is my favorite too! Thanks for the tip... I will remember that! Your Apple Dates Turnovers look so good...I keep telling myself I am going to make something with dates...they are so good and you have so many good recipes to use them...maybe soon! My friend have a wonderful Thanksgiving. Blessings , K

  14. Hi Katy,

    Looks yummy and great...:)


  15. Moist bread katy,i love the aroma of the banana bread whenever i bake it .Our entire house will have the aroma ,iam drooling here on seeing the pic.

  16. A perfect banana loaf! I adore the banana bread, so the more, the merrier!

  17. Update: Hi Katy, I made your banana bread and it is BY FAR the best banana bread recipe I've ever tried (and there have been many). Hubby and I couldn't stop eating it and our grumpy old neighbor even loved it!!

  18. I love the KAF whole wheat recipe too , mosit and nice !!
    This is so delicious and i love adding extra bananas to the whole batter , more banana per bite!!

    Can i also please ask u to vote for me?

    i really need votes, vote for me below here-

    Am no.21 , blushing Snicker doodles:-)

  19. Katy..I baked this into a loaf instead of my usual muffins and it looks just like your photo. I shall say I was successful..


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