"There is one extraordinary ingredient that goes into everything I cook and bake. Please, do not forget this ingredient for it is important to all recipes. When I am cooking or baking, I add extra spoonful's of love to all my recipes. Love added to all things good makes them just a little bit better."
Due to the fact that I have received many e-mails and verbal compliments raving about the moist flavor of this bread, I felt that I needed to share it with you. Thus, enjoy the marvelously, healthful flavor as many have to date!
Preheat oven to 350 degrees F
5 large bananas or 6 small bananas (Ripe but not over browned and mushy)
1/2 cup (1 stick) of butter or margarine
1/2 cup sugar
2 eggs
1 1/3 cups flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
3/4 cup Chocolate chips, raisins and/or walnuts (OPTIONAL)
1. Mash the bananas in the mixing bowl.
2. Add the butter, sugar and eggs to the bananas. Cream the bananas and egg mixture thoroughly.
3. Add the remaining ingredients and mix well.
4. Grease a standard size bread pan.
5. Pour the batter evenly into the prepared pan.
6. Bake 55-65 minutes or until inserted knife comes out clean.
7. Allow the bread to settle into the pan for 1 minute and then remove it to prevent any further baking. I will usually invert the pan onto a large piece of plastic wrap, allow the steam to evaporate from the bottom for a minute and then reverse to top side up and it wrap the whole loaf in the plastic wrap to seal in its moisture.
8. Allow this bread to cool for at least 30 minutes before slicing with a serrated knife.
First – That looks like a lot of bananas for one loaf
Second – what’s a “standard size” loaf pan? I made a recipe once using my 8×4 cast iron pans and they were too small.
Hi Delbert,
5 large to 6 small bananas is not too much at All. I always use a 9×5″ Bread pan when baking breads and never use cast iron pan for I don’t not have a cast iron Bread pan, Yet have baked this in a ceramic pan—besides cast iron pans may be too dark to give justice to the bread. What I have learned over decades of Baking at High Altitude is that the darker the pan When Baking–the hard and crunchier the crusts/sides or bottoms are. Primarily because they heat up so wonderfully but can be too hot for the final product! I hope this helps. Also know that I have used some very expensive pans and believe it not the less expensive ones work just as well if not better!
Hi Ani, I am so sorry you didn’t like my Banana Bread Recipe. You are the First one to ever say it was bland and not very good and I have been baking this recipe for decades to date.
There is always a First Time for Everything and today you are The First.
Thank you for your comment!
Enjoy,
Randi/The Muffin Lady
Sadly the flavor was very bland. I’ve made high altitude banana bread before and cannot for the life of me find the recipe. It wasn’t moving. Was so bland that I am not even going to share it with the neighborhood like I promised. I noticed you didn’t include vanilla which most recipes do. Maybe that alone did it. Just a tip. Very moist but bland.