bananabread.jpg

Not only is my lovely friend Stephanie beautiful, intelligent and talented enough to design gorgeous silk handbags, scarves and other accessories, she also bakes the best banana bread I have ever had. A few years ago, she shared the recipe with me but it wasn’t until today, on the first day of 2008, that I baked up a loaf that I think was just about as good as hers.

I have an aversion to baking with shortening so I was pleased to find her recipe used good old-fashioned butter. I know some bakers say that the trans fats in shortening are the key to great baked goods but something about that white stuff creeps me out a little. This is also the first recipe that I have followed where the butter is melted and then added at the end instead of whipped in at the beginning.

Since I have made this many times and just finally got it right, I have included my tips and tricks below. I have to say, these slices were about as perfect as banana bread gets. Washed down with a glass of milk, it started my year out right. I suggest you start rotting some bananas and get baking!

Banana Bread

1 1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
2 eggs, lightly beaten
3 large, ripe bananas, mashed
1/4 cup butter, melted

Grease and flour loaf pans. The original recipe called for two 7 x 3 inch loaf pans but Steph prefers four mini loaf pans. Preheat oven to 350 degrees.

In a bowl, whisk together flour, soda, salt and sugar. Mix in the slightly beaten eggs and mashed bananas. Slowly stir in the melted butter just until incorporated. Pour into prepared pans. Bake at 350 for 45-50 minutes or until a toothpick comes out clean from the center. If you use the mini loaf pans, adjust to about 30 minutes. Just take a peek and if the top is starting to brown and looks cooked, try the toothpick to test for doneness. Let cool in pans for 5 minutes then turn out onto a rack to cool completely.

Additional Thoughts:
- Banana size varies drastically. Today I used the largest I have used in the past and the bread was so moist and flavorful. If you have really small bananas, add an extra half.
- What is a ripe banana? Well, I like mine almost all brown with some specs of yellow. Once I used all brown and it smelled a bit like alcohol. I think they were fermenting and on their way to banana liqueur :)
- Mash bananas well with a potato masher or fork but leave some small chunks. Don’t go all the way to baby food consistency.
- Do NOT over mix this batter. I would not use an electric mixer – just a few circles of the wrist while incorporating the ingredients.
- Do NOT overbake. The moist, banana-y center should be soft and crumbly.
- Let the bread cool completely before storing. The edges and outside will get sticky and icky if you wrap it or put it in a ziploc too soon.

Click here for other general baking tips.

Other Related Recipes:
Banana Macadamia Nut Muffins
Maple Pecan Banana Bread
Overnight Oatmeal Muffins
Heavenly Banana Cake with Super Special Cream Cheese Frosting

Related Posts with Thumbnails PRINT RECIPE

264 Responses to “My Favorite Banana Bread Recipe”

  1. EB Says:

    I’m with you! I just don’t love digging in to a can of solid, white shortening. I love banana bread too and I’ve been going through a bunch of different butter-based recipes. This one http://spicedish.typepad.com/spice_dish/2007/12/sugar-sugar-cho.html
    turned out fantastic I must say.

    I think to say that your friend is talented is an understatement! I literally want one of every bag! Gorgeous stuff.

    Erin

  2. Cakespy Says:

    You know, I don’t know if I have ever had non-shortening banana bread. I guess I am a hypocrite, but I am ok with shortening…as long as I don’t have to see it going in. ;-)

    And now this IS a coincidence, because when my company showed at the NY Gift show last February, we were just a few booths away from Agnes and Hoss. They have some really lovely stuff!

  3. gemma Says:

    Good to find your site as well! Few things are nicer than fresh baked goods during a Chicago winter. Though today feels like spring!

  4. maple pecan banana bread recipe Says:

    [...] Two brown spotted bananas stared at me from the counter at the end of last week. I wanted to broaden my repertoire of things-to-do-with-ripe-bananas recipes. My standby banana bread is so good but sometimes, I just want to mix it up. I considered adding them to some buttermilk pancakes and figured the syrup would make a nice flavor combination with the banana cakes. That idea then led me to just add the syrup right into the bread! A few recipe searches, minor adjustments and handful of pecans later…. we had this lovely loaf. [...]

  5. nusantara recipe Says:

    good recipe, i like this

  6. dvm Says:

    I wonder if anyone tried this recipe? (banana nut cinnamon swirl bread)
    http://therecipe-finder.com/banana-nut-cinnamon-swirl-bread/4264/

    sure wanna try this one

  7. Janet Says:

    I just made your banana bread, I posted a link to your site for the recipe, I hope that is ok, I just finished my second slice, oh my it is yummy. Do you have a recipe for zucchini bread that doesnt require a cup of oil? Way to many calories. Thanks again for the recipe.

  8. lori Says:

    WOW! i made this last night and it is GREAT!! i used 4 bananas and added a bit of cinnamon. I have been looking for a good recipe forever…THANK YOU!!!

  9. Rachel Says:

    YUM!

  10. Jessie + Rachel Says:

    BANANA!!! BANANA!!! BANANA breeeeaddd!!! yea!

  11. graci Says:

    While searching for a good recipe came here, read the wonderful comments, but on the left hand side of the screen is an advertisement “food blog search” that obscures the number of eggs that go in the recipe. Help

  12. Doug in Denver Says:

    I was concerned about the number of eggs to use also, because of the “food blog search” box that obscures how many to use, but if you print the recipe it’s not covered up and you need to use 3. I’m anxious to try the recipe and am tempted to add some crushed walnuts in it as well.

  13. Doug in Denver Says:

    I meant to say 2 eggs not 3 in my previous reply. Sorry!

  14. krissy Says:

    Could chocolate chips be added to this recipe or would it change the texture too much?

  15. Mandy Says:

    Awesome recipe!! Even better than moms. I added a cup of nuts and an extra 1/2 banana. :)

  16. Jennifer Says:

    I’ve made this twice now! I forgot to put the butter in (stupid stupid me) the first time and the bread was still very moist and delicious! I put the butter in this past time and the only difference is in the crust/outer shell. Without the butter, it’s spongy (for example, if you wrap it up in a paper towel, the outer part stays on the paper towel) and with the butter, it’s much more solid.

    This is one of the most simple banana bread recipies I’ve ever made. I’m a college student, so the fewer the ingredients the better. My roommates loved it! We all got to bond while we made it. Thanks again!

  17. Johanna Says:

    I have a banana bread recipe that I like but I am always looking for something better. I have tried dozens of banana bread recipes and ultimately end up back where I started. When I saw this version I was intrigued because I love finding short and simple recipes. It amazes me how so few ingredients can produce a moist bread full of flavor. The family gobbled up every last crumb. From the look in their faces I believe we have a new banana bread recipe. Thank you for sharing your wonderful bread with us.

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  19. Whip Up A Simple Loaf of Banana Bread | Enjoy :: Fun Family Foods Says:

    [...] This weekend I had several ripe bananas that needed a purpose. I found a wonderful banana bread recipe on the whippedtheblog.com website. What first interested me was how simple the recipe is. Some of the best recipes are comprised of only a few ingredients. I was amazed how moist and flavorful the bread was. The family gobbled every last crumb and has already put in a request for more. I like this version too because texture is more like a pumpkin bread moist and dense rather than the more delicate and flavorful recipe I normally use. The recipes states a yield of two 7 X 3 loaf pans or 4 mini loaf pans. My batter produced three mini load pans. [...]

  20. Elizabeth Says:

    I made this recipe this morning and it came out beautifully!
    The recipe made 4 silicone mini loaves.
    Some friends came over and within an hour, half of my bread was gone!

    Thanks again for the recipe! It’s amazing.

  21. Rock and Roll Mama Says:

    I’m on the 2nd time of making this- both times I’ve used Whole Wheat White flour, and pecans, and it came out great!

  22. laquesha Says:

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  23. laquesha Says:

    wow i tryied this recipie a nd time and it wuz even better!!!!!!!!!!!!!!!!!!!!!!!! i luv it!!!!!!!!!!!

  24. Sew,Mama,Sew! Blog » » November 3 ~ Gifts for Babies & Toddlers Says:

    [...] Favorite Banana Bread Caroline from Whipped shares a delicious Favorite Banana Bread Recipe, sure to be devoured by babies, toddlers and everyone else in the family! [...]

  25. Ingrid in Cincy Says:

    I am not sure what I did wrong. I added 3 ripe medium sized bananas. the batter was very watered down and it was only enough for one medium silicone pan. It’s in the oven now-we’ll see but I am not feeling super confident.

  26. Ingrid in Cincy Says:

    OMG what a mess. The watered down batter spilled into a burnt gooey mess all over my oven what a disaster. I am certainly no professional baker or even very good in the kitchen but this seemed like such an easy recipe. Please help!

  27. Banana Macadamia Nut Muffins - Whipped Says:

    [...] Caroline, Chicago, IL A cornfed, Midwestern girl writing about food, drink and the things I can’t get out of my head. More HOME View recent posts Subscribe Get your inbox Whipped. Subscribe to the RSS feed. Top 5 Recipes My Favorite Banana Bread Recipe The BEST White Chocolate Macadamia Nut Cookie RecipeNeiman Marcus Chocolate Chip Cookies – Urban Legend?Super Moist Pumpkin Buttermilk Bundt CakeBougatsa – Heavenly Greek Custard Pie Would You Rather? [...]

  28. Cindy Says:

    Great recipe, looks just like the picture and tastes moist and delicious. My kids started slicing it before it was cooled. The recipe couldn’t have been more simple and I followed the tips about the banana and everyone like the chunks of banana!

  29. Emma Says:

    I tried this for the 1st time the the day. SO moist, it was fantastic. Thank you for posting it, it is without doubt my preferred banana bread recipe from now on.

  30. Ingrid in Cincy Says:

    Update on banana bread. I am officially the worst baker in the world and the biggest idiot. So I was going through our containers on the counter top with my fiance. He’s eating flour right out of the container-what are you doing? I ask him like he’s crazy. I love this sugar he says, like he just got caught with his hand in the cookie jar. It wasnt flour it was confectioners sugar. I added SUGAR instead of FLOUR no wonder it SUCH a mess!!! How could I NOT know it wasnt sugar. I am trying this recipe as soon as I can get a hold on some ripe bananas. GOD I am such a moron!

  31. estetik Says:

    I tried this recipe. Very nice. Thank you.

  32. Banana Bread Recipe Says:

    Nice recipe! Thanks for sharing!!

  33. Kirsten Says:

    caroline! i had no idea you had a blog about food! (i love the name, btw!) i was looking for a recipe for banana bread online, and couldn’t find a good one on the food network website, so i googled it, and yours popped up! i looked at the little red-headed girl in the picture, and was like, “hmm… i know a red-headed caroline in chicago….” and it was you!

    thanks for sharing this recipe! i was actually looking for a banana zucchini bread recipe since i had one banana and one zucchini that i was trying to use before they went bad. give my kudos to stephanie also – she’s the greatest!!!!! :)

  34. tercüme Says:

    great page!

  35. Lil Says:

    This is an excellent recipe! I’ve made it about 4 times already. YUM. Thanks for sharing :-)

  36. cp martin Says:

    So good that I did two batches in one night. Because of my low sugar diet I did reduce the sugar to 3/4 cup and used brown instead.

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  39. britt Says:

    Decided that this rainy day was a perfect opportunity to make your banana bread recipe. I had 12 overripe bananas, thanks to costco, so I am currently on batch number 3. Go Big, or Go Home. I am boiling condensed milk, turning it into dulce de leche, and I am going to smother that banana bread for my dinner guests tomorrow.

  40. LoveFeast Table » Blog Archive » Banana Bread In A Can Trick Says:

    [...] So, when I was reading a food blog I like called Whipped, I found a recipe called My Favorite Banana Bread Recipe.  I was looking for a replacement one, since my standby with oatmeal was boring me.  This one calls for real butter, and I used the good stuff.  The only thing I did differently was I baked it in an old coffee can, like Grandma Bessie use to do.  I baked it 70 minutes, a little longer than suggested, probably because of the can.  I greased the can with butter and flour Pam spray.  It popped out just fine! [...]

  41. bananabreadlover Says:

    ohhh myyyy…me and my boyfriend made this in our dorm room at college and it was amaaaazzzzingggggg…the smell was insane. and the taste was even better. mash the bananas with your fists, works like a charm!

  42. Heidi Says:

    thanks for the great and easy recipe!!! …i added chocolate chips and put it in the oven, then realized i had forgotten the butter! so i took it out of the oven to add the butter but even after only a couple of minutes the chocolate chips had already melted so it inadvertently became chocalate banana bread!! …really good chocolate banana bread :) thanks!!

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  44. Estetik Says:

    a good recipe. thank you.

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  47. iddaa Says:

    So good that I did two batches in one night. Because of my low sugar diet I did reduce the sugar to 3/4 cup and used brown instead.

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  52. Busokelo Says:

    Just made this recipe, and it is delicious! Thanks! Since my pans are 8.5″ x 4″, I increased the recipe by 1/2 and it worked out great.

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  57. Amanda Says:

    Made the banana bread yesterday, It’s a big hit in this house!!!
    Thanks so much for a great recipe.

  58. Detox Diet Recipes Says:

    oh i love to eat bananas raw. i also love foods and recipes with banana in it. they taste very very good

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  61. GINA DURNAK Says:

    This banana bread recipe was delicious. I added toasted pecan pieces like my grandmother used to for the nutty flavor and crunch. I had to hide the second loaf from my “best food critic” after he polished off the first loaf in less than an hour. Thanks for sharing this one.

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  63. Bianka Says:

    I will give this a try! I would like to use this as a toddler snack for the kid who won’t eat anything but bread right now. So, I plan to do it as mini muffins . . . also wondered if any baking experts could tell me whether there is a good way to boost protein like adding some cottage cheese? How would I adjust the recipe?

  64. Bianka Says:

    Back again to say I just tried them. Yumm! I only had three med ripe babnanas so just to test my idea, I added 1/2 cup cottage cheese. I also sub 1/2 cup whole wheat flour for the flour total (so 1 c regular and 1/2 cup whole wheat) with no other changes to the recipe and it came out great. 20 mins for mini muffins and 30 for the mini loaf pan was just about perfect.

    Thanks!

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  67. Carolina Says:

    Did anyone have any trouble getting it to rise? I haven’t tried this recipe but I see that it has baking soda, From my knowledge baking soda is a base and requires something acidic for it to react and make the bread rise. I don’t see anything acidic in this recipe. Any thoughts?

  68. göğüs estetiği Says:

    The family gobbled every last crumb and has already put in a request for more. I like this version too because texture is more like a pumpkin bread moist and dense rather than the more delicate and flavorful recipe I normally use. The recipes states a yiel

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    I had read all the comments on this, while searching for a banana bread recipe that looked simple and actually tasted good. I know this doesn’t need any more positive reviews but my goodness! I just made this bread and it was superb!! I would strongly recommend this recipe to anyone looking for a good banana bread. Sooo yummy!
    This will be my main recipe from now on. :) Thanks so much for sharing it.

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  104. elizabeth Says:

    i never use shortening; so, this recipe was perfect for me. i just used two large bananas and found that was quite sufficient. i also added 1/4tsp vanilla extract. i was pretty happy with the result, but even though it seemed done, when i went to flip the loaf onto a cooling rack, the top fell off the bread. not sure what happened?
    for more shortening free recipes, check out http://www.itallstartedwithcookies.com

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  133. Rashelle Haines Says:

    I love this recipe! I just gave one loaf to my mail carrier. It is so good I really wanted to share it.
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    My work is in health and fitness and I offer a free health newsletter. I am going to share this in my newsletter. I used half sugar and half splenda since my little ones don’t do well with too much sugar. It could not have tasted better. I give it 10 on the YUMMY scale.
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  142. Naomi Says:

    I have made this recipe about a dozen times already and have not left a comment. I think I owe it to this bread to tell you that it is absolutely wonderful. I can eat a whole loaf to myself. Its definatly a must make. Thank you for this recipe.

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  152. Cheyenne Says:

    Umm, not to be a snoot, but I tried your recipe, and my banana bread is Not cooking…the top is all gooey and the edges are cooked way more than they should be. It’s been in there now over an hour…at 350. :/

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    I have followed where the butter is melted and then added at the end instead of whipped in at the beginning.

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