Banana Bread

"This bread is excellent! It's so light, yet it's so full of taste."
 
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photo by -Sylvie- photo by -Sylvie-
photo by -Sylvie-
photo by Celeste w. photo by Celeste w.
photo by -Sylvie- photo by -Sylvie-
photo by -Sylvie- photo by -Sylvie-
Ready In:
1hr 15mins
Ingredients:
10
Yields:
1 loaf
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ingredients

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directions

  • Heat the oven to 325 degrees.
  • Grease a loaf pan, either 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with shortening, using a pastry brush.
  • Mix sugar, bananas, oil and eggs in a large bowl with a wooden spoon.
  • Stir in remaining ingredients.
  • Pour into pan.
  • Bake until a wooden pick inserted in center of the bread comes out clean, 60 to 70 minutes.
  • Let cool 10 minutes, then loosen sides of loaf from pan.
  • Let cool completely before slicing.

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Reviews

  1. This loaf was gone before I knew it. It was moist, had a nice texture, and a delicious banana flavor. I'll be making this again!
     
  2. Wow! This is the lightest, moistest, yummiest recipe ever! It was fast prep and fast bake. I used a Bundt pan and a countertop oven and it was done in 45 minutes. It looked so much like the original photo that I submitted my image of it. Deeelicious! Makin' muffins next time...ooohh!
     
  3. Sorry, but my bf & I didn't enjoy it. We thought it was dry & lacked banana flavour. After we tried it, I actually double checked the ingredients 'cuz I thought maybe I had missed something. But I didn't. I guess I'll just have to keep searching for that perfect banana bread recipe.
     
  4. Fabulous and easy! I added 1/2 tsp of cinnamon and I didn't have any shortening, so I used Pam Butter spray instead, which gave the crust a lovely buttery flavor. I will definitely be making this one again. Thank you for this lovely recipe!
     
  5. Doubled the recipe. Made most with nuts and baked it in a bundt pan. Made a regular loaf without nuts for my daughter and both were delicious. Very light , moist and flavorful. Definitely a keeper and will be made again and again. Thanks for sharing this recipe.
     
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Tweaks

  1. YUM! I doubled the recipe and used 1.5 tsp almond extract in place of the vanilla and added about 1 cup of coconut as well. I also used egg substitute in place of the eggs. Made terrific mini-muffins and 2 smallish loaves. Thanks for the recipe!
     
  2. This is just as it says, excellent and very light! So easy to make as well. I used a bundt pan as it seemed a lot of batter for my small loaf pan and I didn't want it going over the top and making a mess in my oven.I also used melted butter instead of vegetable oil, because I only had extra virgin olive oil in and didn't want to spoil the taste. This is definitely a keeper and will become my regular banana bread recipe! Thanks for sharing!
     

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