Banana Bread
"This is my mom's recipe. It's one of my favorite breakfast treats of all time. Tip: when the loaves cool, wrap them in aluminum foil. This prevents them from drying out. Note that, while the recipe says to use 2 big loaf pans, you can make 4 mini loaf pans. Those are perfect for last-minute Christmas gifts."
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
2 loaves
ingredients
- 1⁄2 cup butter
- 1 cup granulated sugar
- 2 eggs
- 2 cups Bisquick baking mix
- 2 very ripe bananas, mashed
- 1 teaspoon lemon juice
- 1⁄2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
directions
- Preheat the oven to 325 degrees Fahrenheit.
- On a dinner plate,peel and mash the bananas.
- Add the lemon juice, and mash again.
- Cream the sugar and the butter in a stand mixer.
- Add the eggs.
- Add the mashed bananas and mix well.
- Add the Bisquick, nutmeg, and cinnamon last.
- Pour batter into greased and floured loaf pans and bake for 20-30 minutes, or until the middle is no longer gooey.
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Reviews
-
It's my fault, I think, that this recipe went horribly wrong for me. I have horrible luck with banana bread anyway, and I keep trying to find a recipe that is failproof. I totally missed the instruction that was noted only in the introduction (you may want to add that to the actual recipe) to put this in 4 large pans. I used 3 smaller ones and they were between 1/2 and 2/3 full, but I had a horrible overflowing burned mess in the bottom of my oven. The bread never set and the edges were burned after 45 minutes. What is cooked nicely is very good, so I am sure that the problems with this are mine since others have had success with this recipe. I'll keep trying! Made for PAC Spring '11. -
I followed the directions as written except I used Heart Healthy Bisquick. This might be why I found it not as moist as I would like. I am going to give it another chance and I will rate it again. -
This was a big hit with my kids. I used a regular stand mixer and ended up having to cook the loaves for an extra 12 minutes or so. My kids each had 2 pieces on the night that we had it for dessert. I made this for spring PAC 2010.
RECIPE SUBMITTED BY
Hi! Thank you for visiting my page! Cooking is my favorite hobby.
My style of cooking is Eclectic American. America is full of food diversity, and I incorporate Italian, Mexican, and Spanish cuisines into what I make. My dad and I make "Jambasta" (jambalaya+ penne pasta), "Philly Cheesesteak Tacos", and other great-tasting foods.
This is how I rate the recipes on this site:
5- Totally awesome. I will definitely make it again.
4.5- Recipezaar does not have this rating, but I round it up to 5. This means the recipe was delicious, but there were some teeny tiny problems that could be corrected. I would certainly make it again.
4- Tasted great, but there were some minor problems (too rich, too salty, too sweet, etc.) I will make it again, but with some minor corrections.
3- Tasted OK; not what I expected. Might not make it again.
2- Tasted bad; will not make it again.
1- Tasted terrible; lots of problems; will never make it again.
I rarely give below a 4. I'm learning to open my palate to the world around me. I also want to be kind to the chefs here at 'Zaar.
I love spicy food. I have to have it every month.
My favorite restaurant... PF Changs! They have the best egg drop soup I have ever tasted. Their lettuce wraps are addicting, too. When they give you the chili oil, I'm always generous with it, since I love spicy food. I treat it like pepper.
