Very Banana Banana Bread

    (12845)
    1 hour 20 mins

    This banana bread is moist and delicious, with loads of banana flavour. Friends and family love my recipe and say it's by far the best. It's wonderful toasted!


    10971 people made this

    Ingredients
    Serves: 12 

    • 2 cups plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 125g butter
    • 3/4 cup brown sugar
    • 2 eggs, beaten
    • 2 1/3 cups mashed overripe bananas

    Directions
    Prep:15min  ›  Cook:1hr5min  ›  Ready in:1hr20min 

    1. Preheat oven to 180 degrees C. Lightly grease a 13x23cm loaf tin.
    2. In a large bowl, sift together flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Add banana mixture to flour mixture and stir just to moisten.
    3. Pour batter into prepared tin and bake for 60 to 65 minutes, until a toothpick inserted into centre of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out on to a wire rack.

    Recently viewed

    Reviews and ratings
    Global ratings:
    (12845)

    Reviews in English (9954)

    by
    11013

    I've made several banana bread recipes here and I always come back to this one, it is a wonderful standard recipe that you can build upon and customize to your liking. A few pointers... This is a DENSE bread, the last one I made I actually weighed on my kitchen scale and it came to just under 2 1/2 lbs! This probably due to the 2 1/3 cups mashed bananas; I generally use about 5 medium size bananas but have used a little as three and it still came out good. If you like a lighter cake or muffin type bread, look elsewhere. Mix the ingredients carefully; I use my mixer to cream the butter and sugar and incorporate the eggs, but for the bananas and flour mixture I use a wooden spoon and mix gently until everything has just come together. I also add about 3/4 to 1 cup of chopped walnuts. 350 degrees for 1 hour, 15 minutes works for me but it is extremely important that I watch where my oven racks are positioned, too high in the oven and the bottom will not bake correctly, too low and it burns before the middle it cooked through. I position my rack one notch lower than direct middle of my oven and it comes out perfectly. Test with a toothpick in several places for doneness so you don't mistakenly hit a banana piece and think it is underdone. I think that's it!  -  30 Nov 2006  (Review from Allrecipes US | Canada)

    by
    8191

    I have to say that if the bread seems dry and dense, chances are you stirred it too much, which is easy to do without even thinking about it. With sweet breads and muffins, you should always just stir to moisten. Never over-do it or else you will end up with a drier and denser bread or muffin.  -  06 Nov 2006  (Review from Allrecipes US | Canada)

    by
    5364

    Great recipe! Like others, I also added some spice (vanilla, cinnimon, ginger, nutmeg and allspice). I wanted to make muffins, so I put the batter into a muffin tin sprayed lightly with Pam. At 325 degrees they were done in about 25 minutes! The batter yeilded 12 good sized muffins that were moist and delicious! Definitely a keeper.  -  26 Sep 2002  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate