"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.
Id like to know the baling time and temperature for high elevation if i wish to do muffins with this recipe.
I would like to know what the Baking time and temperature for elevation over 6k. Would be if i use this recipe for muffins. (Sorry for the earlier typo)
Hi Elizabeth,
Thank you for asking. Please know that the time and temperature as listed apply to altitude from 4000 ft. to 9500-10,000 ft. above sea level.
There are no adjustments in temp per every 1000 ft. whatsoever!
HOWEVER all ovens bake and cook differently, so always check for doneness.
Bake the Banana Bread at 350*F for 55-65 minutes or until a inserted utensil comes out clean of crumbs or batter.
ENJOY
Randi/The Muffin Lady
Hi,
Same as indicated although Baking time about 20-30 minutes or so less—depending on the Size of Muffins. Miny Muffins take about 15 minutes or so! . ALWAYS test
for Doneness by inserting a knife or toothpick into the center of the bread and if clean without crumbs or batter they are done.
Remove pan, let sit for a minutes and remove the muffins—then let sit for another minute and serve or wrap!
Enjoy
Randi/The Muffin Lady
I followed your recipe to a T I live at 7,000 ft elevation and when I took it out let it sit for a few minutes. Went to flip it over to take it out like you said and the whole thing caved in 😢😢 idk what I did wrong
Hi Nicole,
I have know idea what may have gone wrong –Yet I wonder why you never checked it before removing the bread from the oven with a toothpick or butter knife.
REMEMBER: All Ovens cook and heat differently and to always check for doneness (No Crumbs on the utensil used) before any baked good from the oven.
I Hope this helps! If not let me know!
Randi
Hi Randi, I’ve been making this delicious bread for over 10 years! Now I’ve moved to the east coast and I’m wondering how to adjust it to sea level? Can you help? I love both of your books and will still use them💕 Thanks!
Hi Jessy,
To Make my Banana Bread at sea level:
1. Do not decrease the baking soda or powder as you would up here and
2. Decrease the flour by about 1 T or to a little above 1 1/4 cups.
BTW: I have often baked muffins at the Jersey Shore and forgot to make any adjustments whatsoever—and if My Mom’s Mahjong crew (referred to as
the Lovely Ladies) raved rather than bitched then I knew it was okay. Also there is a page in Sharing Mountain Recipes which discusses adjusting the recipes for sea level/or for those down below!
ENJOY
Randi/The Muffin Lady
Love it, Love it, Love it!
THANK YOU!
This recipe is missing salt, I think that’s why others called it bland. I did brown sugar instead and added some vanilla extract and it tasted great.
I do Not Bake with Salt Therese,
I find it an unnecessary ingredient unless baking breads or biscuits!
I never have! I am glad you found a way to enjoy this favored by many recipe as I have been baking it as is for decades to date!
Also considering that this recipe calls for 5-6 bananas I cannot understand how some would call it Bland.
But others love it—hence we all have diverse tastes!
IF you wish to add salt to my recipes, go for it!
ENJOY!
Randi/The Muffin Lady
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.
This is a delicious banana bread recipe, Randi. Very flavorful, and devoured by my whole family. The four of us wanted to eat the entire banana bread in one sitting! This recipe is a keeper. Thanks for sharing.
Thank you Jennifer!!!!!!
ENJOY!!!!!!!!!!
Randi/The Muffin Lady