This recipe for mulled wine couldn’t be simpler. Cheap red wine will work great and no one will ever be able to tell the difference, so don’t waste your money on costly wine! Add more sugar as desired after starting with a little amount. This recipe is simple to duplicate or triple.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 1 – 8×4 inch loaf |
Ingredients
- ¼ cup butter, softened
- 1 cup white sugar
- 1 egg
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 inch loaf pan.
- In a large bowl, cream together butter and sugar. Beat in the egg and mashed bananas. Mix in flour, baking soda and salt just until combined. Pour into prepared loaf pan.
- Bake in preheated oven for 1 hour. If top begins to brown too quickly, decrease heat slightly. Center should be soft and chewy, while the outside, crisp and crunchy.
Nutrition Facts
| Calories | 248 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 283 mg |
| Sugars | 24 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe but added some chopped chocolate chips. Still seems it could be a little sweeter… may add some extra sugar or brown sugar next time.
So easy to make and such a great recipe
Really good and easy to make! I added 1/2 tsp vanilla and 1 cup chocolate chips. Made this for work and everyone loved it!
I added a little vanilla extract, cinnamon and a tiny bit of nutmeg and olive oil. I did not have the loaf baking dish, so I had to improvise. Since I used a different dish, mine only took around 45minutes to cook. Thank you for sharing Janine, my girls and I really enjoyed it!
I made this bread many, many times and didn’t alter the recipe one bit! It’s perfect every time! Wonderful recipe, thank you.
Not bad! I like to add a capful of vanilla extract and an extra banana to keep it moist and make it taste better. If you make yours in a muffin tin, cook them for about 20-25 minutes at 320 degrees.
Added walnuts. Check after 45 – 50 minutes. If dark non-stick pan, maybe decrease 25 degrees.
It turned out okay,
Easy to make. Moist and delicious
First time making banana bread and this recipe was great. I added 1/2 teaspoon of vanilla extract per another reviewers suggestion. It was very moist and just sweet enough. I’d do this again.
I want to start out by saying I might be one of the world’s worst bakers. This was a huge success for me! I followed the advise of others and added cinnamon and vanilla. I also reduced the sugar to a full half cup and added about half cup of raisins. Made this once before with chopped walnuts. Both were great! Thank you for this easy recipe and the helpful comments.
Great recipe. I double the batch lol it taste so good its gone fast in my house. I use half a cup less of sugar (1.5 cups I use) with doubling the recipe. Only thing is sometimes the batter is so stiff and a bit dry not sure why as I do the samething everytime.
I doubled the recipe, did only 1 & 1/2 cups of sugar, and completely eliminated the salt because I thought there was enough baking soda for salt. Turned out DELICIOUS!!! Might be the best banana bread I’ve ever made! Small but delicious crunch on the top and soooo soft and moist in the middle. I highly recommend!
This is my go to banana bread recipe, so easy and delicious!
I made this recipe according to the directions exactly. I them made muffins instead of a whole bread, and baked for about 20 minutes. They came out perfect!
It came out perfectly!!! soft and moist on the inside and a crunchy outer shell. Great with butter and a cup of tea. This is my first time making banana bread and it’s the best I’ve ever had. I guess it was lucky that I’m out of milk, or I might not have found this recipe!
I made this today… it was pretty good but would of liked it better a little more moist. I loved the way it rose, looked a lot like the recipe picture. However I made mine with 2 eggs instead of 1 and added walnuts.
YUM!
Delicious! Made with 3 almost overripe bananas and added a little brown sugar, probably 1/4 cup, not packed. Forgot to let the butter sit out long enough so it didn’t cream with the sugar very well, but it worked out fine. Also my oven probably got a little too hot, so it almost burned with 1 hour bake time, but we’ll eat it all up anyway, except for a couple of scorched corners, perhaps.
I really like the simplicity of this recipe and the fact that there was no milk included. My only issue was, the lack of extra spices and flavour. I’m from the Caribbean and we love to flavour our food, so I had to add some nutmeg, cinnamon and a bit of vanilla extract. With those extras, this bread was awesome. Especially because I wanted a more bread-like texture, not a cake texture, I was able to spread a light coating of butter on a slice when it was warm out of the oven. I will definitely make it again, and most likely add in more things as I master it.
I follow the recipe exactly and it really is the best ever banana bread. I usually make it in a mini loaf pan (8 small loaves). Only bakes for ~15 mins. My family loves it, definitely recommend.