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
It’s a classic kitchen scene. The week is drawing to a close and most of the produce has been consumed, even though you’re still a couple of days from grocery shopping day. But on the counter, there they are. A few bananas piled together. Their once greenish yellow skin now aging to brown. If your kids are anything like mine, they won’t touch the banana after it has reached a specific yellow to brown ratio on the peel. But you hate to waste them. Of course there’s always one thing you can do: Banana bread!
Tips from the Pros
As with all baking, there are a few things that can get in the way of a successful loaf of banana bread. The first thing to avoid is cooking the bread on too high a temperature. Lower temps mean longer baking time, but it also means the inside is done at the same time as the outside of the bread. If you find your banana bread is overdone on the outside and underdone in the middle, try lowering the baking temperature by a few degrees.
Another tip is about how to grease the pan. Some people favor the grease and flour technique. This works well. But you can also use a baking specific spray like Pam with Flour or Baker’s Joy. A regular canola oil cooking spray will not be enough to keep the bread from sticking to the pan.
More Bread Recipes To Try
If you like this yummy banana bread, here are a few more bread recipes to try:
- Chocolate Banana Bread is moist, easy and contains a secret ingredient… Brownie Mix!
- Pumpkin Chocolate Chip Bread is the quintessential flavor of fall. Fill your home with the delicious aroma of fall spices.
- Mom’s Zucchini Bread is a no-fail recipe and the perfect way to use up extra zucchini, whether from your garden or your neighbors’.
- Coconut Almond Bread has a moist, coconutty bread with a hint of almond. It’s perfect for breakfast, or for a sweet treat.
- Irish Soda Bread is the perfect complement to your St. Patty’s Day meal.
How To Make Banana Bread
INGREDIENTS
- 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
- 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
February 23, 2009 at 5:50 pmGreat recipe can’t wait to try.
s.k.i.p. says
February 23, 2009 at 6:22 pmHelp! 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
February 22, 2016 at 8:28 pmMine 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
February 24, 2009 at 2:23 amI’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
June 21, 2015 at 12:17 pmIf 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
February 26, 2009 at 9:17 pmMy 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
August 14, 2013 at 10:30 pmWhat 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
August 15, 2013 at 7:46 amI’m so sorry, I don’t know what the problem is. Are you at a high elevation?
karen says
September 14, 2014 at 11:40 amOnly thing I changed when mine was sinking like that was to use self rising flour instead of regular? Might help
Annette says
March 17, 2016 at 10:41 amThe recipe says baking soda not baking powder that could be your problem. Hope that helps! ????
Cynthia says
February 16, 2014 at 4:11 pmShouldn’t you grease AND flour the pan. You only mentioned spraying the pan.
Erica says
February 17, 2014 at 2:52 amYou definitely can… it might help with sticking issues.
Cynthia says
February 18, 2014 at 4:53 pmI 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.