Best Banana Bread

Best Banana Bread
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I have tried a lot of different banana bread recipes. This is one of my favorites because the outside gets so crispy, and sugary sweet. It has a really wonderful outer crust, while the inside stays moist. This recipe can be doubled, tripled…or I have even made it with 10 bananas before and quadrupled the recipe. However, remember to only fill your loaf pans 2/3 (or less!) full….I had one really bad smokey experience once when I filled the pans too full, the batter cooked over the edges of the pans and an all out fire lit up in the bottom of my oven. Slow roasted-smokey-delight is what the banana bread was that day.

Doesn’t sound too good?

It wasn’t! Just another bump in the road……

 
Best Banana Bread

Prep Time: 15 minutes

Cook Time: 1 minute

Total Time: 1 hour, 15 minutes

Yield: 1 loaf

Ingredients

2 bananas
2 eggs
2 C flour
1 1/2 C sugar
3/4 C canola oil
1/4 C buttermilk (or 1/4 milk + 1 t vinegar)
1 t baking soda
1 t vanilla
1/2 t salt

Instructions

1. Mash the banana and the egg with a fork.
2. Add the sugar, oil, milk, and vanilla. Mix together.
3. Mix the flour, baking soda, and salt together. Add to the wet ingredients. Mix just until blended.
4. Generously spray 1 large loaf pan with cooking spray. Bake at 325 for 1 hour.
5. Let cool on a wire rack. Store extra loaves in the freezer. Enjoy!
http://jamiecooksitup.net/2009/10/best-banana-bread/
 Recipe originally from:  my Aunt Nanette

 



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9 Comments

  1. 1
    October 26, 2009 at 5:23 pm

    Does it have to be canola oil?
    Does it taste the same with the milk/vineger version?
    Does the small t mean teaspoon?
    I would quess a big T is tablespoon?
    Would the baking time be much much less for several “mini loaves”?
    You are the master cooker and I love this new blog!

  2. 2
    October 28, 2009 at 5:31 am

    Hey Abb…sorry I didn't see your comment until today!
    It doesn't have to be canola oil, vegetable oil would be fine as well. But not olive oil.
    The small t is teaspoon, the large T is Tablespoon. The time would indeed be less for mini loaves, I would think between 35-45 minutes. You could check it by sticking a knife into the middle, if it comes out clean they are done and you are set!
    Thanks for your comment!
    Hope you guys are well!

  3. 3
    April 20, 2010 at 9:01 pm

    Jamie, I just love your blog. I have been following you for some time and have made tons of your recipe's. Everything has turned our great and also tastes wonderful. You do such a great job making everything seem easy with your instructions and pictures. Thanks for all your hard work. I seem to be having a problem with this recipe and I'm hoping you can help. I made this bread recipe twice since I was sure I did something wrong the first time and both times the middle caved in and looked terrible. It still tastes good but looks bad, definitely not something you would want to give away. I don't know what I could be doing wrong…any suggestions?

  4. 4
    April 21, 2010 at 3:37 am

    Marianne,
    Thanks for your kind words. I'm glad you are enjoying the recipes!
    You might need to cook the bread a bit longer. Every oven is a little different so the cooking time for mine may differ from yours. Stick a knife in the center just before you take it out of the oven. If it comes out clean you should be good to go.
    Also you may need just a bit more flour (try 1/4 C), depending on the size of your bananas.
    Give these things a try. I hope it works out for you!
    ~Jamie

  5. 5
    Cheryl / Palmdale CA
    July 31, 2010 at 6:01 pm

    Love your blog! I make my banana bread with buttermilk too!! Really makes it moist. We found several places in Maui that sold this WONDERFUL banana bread. Could'nt get a recipe anywhere. It was so dense, moist and sweet and also the darkest banana bread I have ever seen. Any idea what made it so dark?? I tried to duplicate it using dark brown sugar, but can't get it dense like the Hawaii one.

  6. 6
    August 2, 2010 at 3:39 am

    Cheryl,
    I wonder if maybe the bananas they used were SUPER dark and ripe. That's my best guess. Let me know if you come across the recipe. I would love to know how it turns out.
    ~Jamie

  7. 7
    Anonymous
    November 14, 2010 at 11:14 am

    Maybe they used molasses for the really dark banana break?

  8. 8
    Debbie
    March 25, 2014 at 9:40 am

    I was wondering if I could use this recipe to make zucchini bread only substitute zucchini for bananas cooking zucchini first to drain the water out and then chopping up?

  9. 9
    Colleen
    April 5, 2014 at 11:22 pm

    Wow! I just made this and my husband and I think it is the best bread ever. We are thinking of telling the kids it didn’t turn out so we don’t have to share it with them in the morning! I love all of your recipes but this one might be my favorite!

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