Banana Bread Recipe: I love reading recipes like a lot of people like reading a novel, I was browsing on Pinterest checking out Recipes and found this banana bread. I like to check out the ingredients and see how it is made. That’s how I found this recipe, it was the ingredients that caught my eye it has, SIX Bananas and brown sugar!! The rest is history!!
This was the first time I made this recipe and it was a hit with company, he said, “this is as close to my mama’s recipe as I have ever tasted”. It is moist and full of flavor using all those bananas, perfect as I had 6 bananas I needed to use up. Next time I will use walnuts or pecans in the batter, maybe even some coconut and chocolate in the batter. I used to make a banana bread that had butter and oil for moistness, there is no need with this recipe, and is better the next day.
Six bananas are used in this moist bread recipe sweetened with brown sugar, spiced with cinnamon!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 6 mashed medium overripe bananas
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. (My 9×5 pan is currently scratched out of commission and so I used two 8×5 pans which you can also do, but I prefer the one big 9×5 loaf.)
- In a large bowl, combine flour, cinnamon, baking soda and salt. In a separate bowl, use an electric mixer to cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten, do not over-mix. Pour batter into prepared loaf pan.
- Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
- Bread tastes even better the next day. To store, simply wait for it to cool completely and then wrap in plastic wrap.
Notes
This recipe originated from AllRecipes.com and adapted by Amanda http://amandeleine.com/2012/05/23/banana-banana-bread/
We like to eat banana bread hot with butter and that even makes this more delicious!! I love the little bit of salt with sweet. But we do use Smart Balance Spread.
I suppose that you could drizzle with a thin icing, or spread with Nutella, (I want to try that) no mater how you eat it, I’m telling you its delicious.
When the bread was cool, (what I had left) I wrapped in plastic wrap and will keep in the fridge. Unfortunately I was in a hurry to get this bread made and did not take pictures while preparing. Next time….
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Oh Karren that banana bread looks so very good I can almost taste it, I would be naughty and spread it with butter. I like your idea of adding some nuts etc. Thanks for bringing yum to Fridays Blog Booster Party #33
Kathleen
Hi Kathleen, there is nothing better than butter on BB, unless as my husband suggests, Whipped Cream?
Thanks for participating this week, hope you have a great weekend!
Karren
Mmm…..Thanks for sharing at the DIY party on Pleasures of the NW!
sounds super yummy I love banana bread and this looks delicious
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I hope that you give the recipe a try, it is delicious, moist and can be changed up so many ways.
Hope you enjoy your weekend!
This looks simply delicious and simple to make. I will have to try it. I found your wonderful blog at the Wordless Wednesday at Create with Joy, I’m #44. Thanks for sharing this great recipe.
And I promise Kelly if you will bake it you will be amazed. I make one to freeze and keep one in fridge, heat and add a pat of butter. Just like fresh baked.
Thanks for taking time to stop by, I appreciate it!!! PS Let me know if you make it pease.
Have a wonderful weekend!