a remedy for a sugar tooth.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup brown sugar
- ½ cup butter
- 2 eggs, beaten
- 2 ⅓ cups mashed overripe bananas
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan.
- Combine flour, baking soda, and salt in a large bowl. Beat brown sugar and butter with an electric mixer in a separate large bowl until smooth. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture until just combined. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Nutrition Facts
| Calories | 229 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 223 mg |
| Sugars | 14 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I used 4 ripe bananas and added vanilla
I made this recipe using White Gold gluten free flour and dairy free butter and it was delicious! It was moist and the top was a little crunchy. About to make it again now.
What did I do wrong? It’s so dry!! Please help!
It was good as bread goes… it rose well, it was good texture if not overly moist (I might like it more moist), but it almost tasted like a scone or some other subtle tasting bread. I really couldn’t taste the banana and I had 3 pretty ripe mashed, more than this recipe calls for. I also added a little vanilla but didn’t notice it. And I added chopped walnuts, which really added to the flavor so I’m glad I put them in. Another poster sort of said the same thing about flavor. I don’t know what it is. Maybe because it’s brown sugar instead of regular? My mom’s recipe called for a little buttermilk and 1/2c of oil. I’ll probably try hers again when I have buttermilk on hand, and increase the bananas even more.
I been making this recipe for months now. I always make it for me/co workers. Co-workers love it, same with me. I add 3 banana’s. 🙂
Great texture! I had to bake it for about 10 extra minutes. It wasn’t dry on the outside like recipes I’ve made in the past. It was firm but plenty moist.
I have been using this recipe for years and it allows me to use up 5 bananas instead of the usual 2-3 bananas in other recipes. Never dry, lots of banana flavour. I usually have to bake it about 10 min longer in my oven. Sometimes I mix some oats, brown sugar, melted butter and cinnamon and top it before baking. But as a stand alone recipe, it’s great as is!
Great basie recipe, add table cinnamon, teaspoon on Vanilla extract 2/3 cup of walnuts , soaked about 1/4 cup of walnuts in brown sugar and water to place on top. ( so they don’t burn)
Simple and delicious!
Hands down my favorite banana bread recipe!! I bake it a bit longer and put aluminum foil along the edges if they start to brown too much.
do not bake for 60 minutes!!! mine was over done at 45! haven’t tasted it yet…
Great recipe! If your dough seems dry or not banana enough please note that the recipe calls for 2 and 1/3 cup (about 5-7 bananas) vs 2 and 1/3 bananas. I misread at first and realized before it went in the oven. Remixed with the correct amount of banana and it came out great. Added 1/2 c nuts and 1/2 c mini chocolate chips.
Made this pretty much as written. Only exception was I had added the brown sugar to the dry ingredients rather than initially mixing with the bananas and butter. No harm. I also used 3 eggs instead of 2 because my neighbors hens lay smaller eggs. I didn’t measure the bananas but just used the 4 I had. I also added a little vanilla. Turned out great. Perfect texture and flavor.
The time to cook varies on this bread, I had to add an additional 15 – 20 minutes to the time. Very good bread, not a ton of “banana” flavor, this was my only issue.
Overcooked, no flavor. Followed the directions exactly and even took it out 10 minutes early.
Added tablespoon of vanilla extract.
Doubled the recipe and made two loaves! I’m pretty sure I added more banana than called for and I actually left it in the oven for an hour and 6 minutes because I was out walking my dogs. It came out PERFECTLY! Also added some crushed walnuts and pecans to the batter and sprinkled some on top. Super sweet and moist but also had a nice crust (my favorite). I will be making this again!!
I added a splash of vanilla and a dash of cinnamon and it was amazing!
Came out dry, i think timing was off
I followed the recipe to the T. It was dry and had barely any banana taste. I really wonder why. When I bake or cook I gather all the ingredients together, doublecheck to make sure I have everything. I’m disappointed and won’t be making this recipe again.
I love this recipe!! I’ve made it at least 6 times-so much flavor and great texture. Will continue to make. 🙂 Also, occasionally I add a splash of vanilla or some cinnamon, but not always.