Cream sugar and margarine. Add eggs and cream again. In blended add milk, soda, and ripe bananas. Blend until smooth. Pour mixture of bananas into the sugar, margarine and eggs. Mix. Stir in flour and mix. Grease the bottoms only of a loaf pan and fill with mixture. Let bread rest in pan for 20 minutes before baking. Bake at 350 degrees F for 45 minutes to 1 hour. Bread is ready when a toothpick inserted in the center of the loaf comes out clean. Bread may be wrapped in foil and frozen.
Post your banana bread tips and recipes below...
When I make banana bread I add any other fruit that is less than at its peak. Diced apples, berries or pears work well. Use yogurt for part of the oil. Freeze overripe bananas in their peels until you get around to making banana bread.
Freeze any fruits that are getting close to their prime, on a sheet of wax paper on a cookie sheet. Making sure none are close enough to stick together. Once they're all frozen, toss them all into a freezer bag. Where you can grab a serving just to eat on while watching TV (frozen banana chunks taste like ice cream! blueberries are good like this, even watermelon!), or grab a handful to toss in the blender when making smoothies! Experimentation is essential, what I might like, you might not. I've frozen pear, bananas, cantaloupe, watermelon, all kinds of berries. On the watermelon, don't let it thaw completely, but to eat it when still icy, it's good. Thanks to whomever ever put this idea in my head!
Happy Summer! (06/13/2005)
With regard to freezing overripe bananas until you are ready to use, I say plan to do this before baking banana bread or muffins. Once thawed, there is a tremendous amount of juice, and so much flavor, that the finished product just explodes with flavor when you eat it. I rarely make my banana muffins with old bananas that are just lying around. Freeze them first - you won't be sorry. (07/07/2005)
The best banana bread recipe is in the Fanny Farmer cookbook. It has no fats or oils and is a moist, delicious bread. I make it without nuts most of the time. Aunt Sharon from Texas (07/08/2005)
By Aunt Sharon
I have tried a lot of banana bread recipes, but my favorite is based upon on a recipe in the cookbook entitled, A Slob in the Kitchen. I buy a date bread mix. I follow the directions on the box except I replace the liquid with buttermilk, add two very ripe mashed bananas, and stir in a cup of pecan or walnut pieces before baking. This is sooo good! (07/20/2005)
My banana bread is always dark on the bottom and the center never seems fully cooked what is the reasoning for this (06/20/2007)
If you ever TRY Pampered Chef products for baking you'll never want to go back to metal. The outer and bottom crust bakes a nice light brown color and is NEVER rock hard! They make a loaf pan and I use mine for breads. Wouldn't use anything else (06/27/2007)
By Heather, Ky
Gloria, you might try cooking your banana bread in a larger pan. This will make the loaf thinner, and may help it bake more evenly. Alternatively, place another empty baking sheet on a rack just below your banana bread. It should help shield the bottom of your loaf from the direct heat of the oven element. Cheers, and happy baking!
PS -I agree that the Fanny Farmer recipe is the best ever! (08/06/2008)
Instead of using margarine and flour to prep your loaf pans, try spraying with Pam and coat with a mixture of sugar and cinnamon. It gives an added zip and crust to any sweet breads (08/12/2008)
I found this on Allrecipes and have made one or two minor changes:
EXTREME BANANA NUT BREAD (or muffins*)
Preheat oven to 350 degrees F. Grease and flour (or line with parchment paper) two 9 x 5 inch loaf pans.
Sift the flour, salt, and baking soda into a large bowl. In a separate bowl, cream together the butter (or margarine) and sugar until smooth. Stir in the mashed bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. (I cover loosely with foil if it starts browning before the center is done.)
Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.
*For muffins, preheat the oven to 375 and bake for about 20 minutes. Use cupcake/muffin liners so you don't have to grease the muffin tins. (08/12/2008)
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