Perfect Banana Bread
photo by Shirl J 831
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
1 loaf
- Serves:
- 12
ingredients
- 1⁄3 cup butter or 1/3 cup margarine, softened
- 1⁄2 cup sugar
- 2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 2 bananas, mashed
- 1⁄2 cup milk or 1/2 cup soymilk
- 1 teaspoon vanilla
- 1⁄2 cup nuts or 1/2 cup chocolate chips (whatever) (optional)
directions
- Mix sugar and butter.
- Stir in other dry ingredients.
- Mix with the rest of the ingredients.
- Put into sprayed 8 1/2 x 4 1/2 inch bread pan.
- Bake for 50 minutes at 350.
- YUM!
- This recipe is adapted from the PETA cookbook.
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Reviews
-
I made so many changes to this recipe, it's probably not fair to post a review, but I wanted to note my changes cause I plan on making it again. My 18 month old daughter can't handle eggs, dairy or soy, so this recipe was a great starting point. After reading the other reviews, I added 1/2 tsp of cinnamon, 1/4 cup of brown sugar and 1/4 tsp of salt for flavor. I made muffins instead of bread, substituted 1/4 of the flour with whole wheat and used rice milk. I think it still needed a little more flavor. Texture was great and the tops of the muffins were nice and crunchy. I'll probably try 4 bananas next time. Very good recipe.
-
WOW! I had no eggs and I just bought a bunch of overripe bananas so I decided to try this out..I made muffins. I took the advice of the people who said it was bland and added 1 1/2 tsp of cinnamon. Light, fluffy, and the batter was so easy to portion into muffin tins. I will be using this again and again. Oh also, I added 4 bananas.
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Tweaks
-
I made so many changes to this recipe, it's probably not fair to post a review, but I wanted to note my changes cause I plan on making it again. My 18 month old daughter can't handle eggs, dairy or soy, so this recipe was a great starting point. After reading the other reviews, I added 1/2 tsp of cinnamon, 1/4 cup of brown sugar and 1/4 tsp of salt for flavor. I made muffins instead of bread, substituted 1/4 of the flour with whole wheat and used rice milk. I think it still needed a little more flavor. Texture was great and the tops of the muffins were nice and crunchy. I'll probably try 4 bananas next time. Very good recipe.
RECIPE SUBMITTED BY
Pippy
Canada