I had a few bananas that were at the perfect ripeness to make banana bread, so I looked up a new recipe. This one turned out pretty good, but I think I may not have had enough bananas (I had 3) to make 2 1/3 c. That made me have to mix it more, and I think it ended up hurting the batter. It was still good, but definitely not the best banana bread I've ever had.
Banana Banana Bread
Allrecipes - Shelley Albeluhn
"Why compromise the banana flavor? This banana bread is moist and delicious with loads of banana flavor! Friends and family love my recipe and say it's by far the best! It's wonderful toasted!! Enjoy!"
Prep Time: 15 Min
Cook Time: 1 Hr 5 Min
Ready In: 1 Hr 20 Min
Yield 1 - 9x5 inch loaf
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, 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. Pour batter into prepared loaf pan.
3. 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.
Big Flavors Rating: 3 Stars
Labels: allrecipes, baking, banana, bread, breakfast, dessert, shelley albeluhn, vegetarian