I love this banana bread recipe. Sometimes I try to keep everyone from eating all the bananas so a few can get overly ripe to make it.
Banana Bread
INGREDIENTS (with Amazon Links)
- 1 cup sugar
- 2 eggs
- 1/2 cup butter softened
- 3 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1 1/2 cups flour
- 3 very ripe bananas
- 1/2 cup chopped walnuts optional
INSTRUCTIONS
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Mix together everything but the flour and bananas until smooth. Slowly blend in flour, then add the bananas (and walnuts if you are using them). You can mix in the bananas as much or as little as you like, depending on if you want chunks of banana or just the banana flavor. Spray a regular size bread pan and fill with batter. Bake at 325 for 60 minutes. You want to be able to put a knife in the middle and have it come out clean.
Netts Nook says
Great recipe can’t wait to try.
s.k.i.p. says
Help! Every time i make banana bread, the outside is burnt and the inside is raw. I’ve lowered the temp on my oven multiple times….. still the same result. What’s up?!
Carolyn says
Mine was raw in the middle after 60 minutes at 325. I decreased the temp and cooked at 315 for another 15 min. It still seemed a little raw but I took it out anyway. It set up as it cooled, and turned out nice and moist but lightly crispy on the top. Perfect!
EBWalker says
I’m not sure what to tell you on burning your bread. It might be the recipe you are using. Try this recipe, it has always worked out great for me. The outside should be a little toasty but not burnt.
Jess says
If you are burning the bread, your oven temperature is too high. How much lower are you setting it at? This recipe already calls for a pretty low temp. Are you baking it too low to the bottom of your oven? Make sure you are using your middle shelf in your oven. Grease your pan with oil or oil based cooking spray. Not one that is butter based as that can cause it to brown faster. Good luck!
nat says
My kids always eat the bananas before they’re ripe enough too. I checked at our grocery store and they often have big boxes of ripe bananas for really cheap, just under the normal ones. I peel them, break them in pieces (or mash them) and put them in my freezer. Then I always have bananas for bread or smoothies. Just thought I’d share an idea! Thanks for the great recipes that are always on here!
Hather Talbot says
What am I doing wrong? I have made this recipe 4 times, and each time the bread is sunken in the middle. I switched out my baking powder for a newer one this last time to see if that was the problem but it still happened. I’m also not peaking at it while it is cooking. Love the taste, just wish I could figure out why it sinks!
Emily says
I’m so sorry, I don’t know what the problem is. Are you at a high elevation?
karen says
Only thing I changed when mine was sinking like that was to use self rising flour instead of regular? Might help
Annette says
The recipe says baking soda not baking powder that could be your problem. Hope that helps! ????
Cynthia says
Shouldn’t you grease AND flour the pan. You only mentioned spraying the pan.
Erica says
You definitely can… it might help with sticking issues.
Cynthia says
I made this per the directions and it was fine. I did grease and flour my pan. It did not say anything about flooring the pan,but I did.