Caroline, Chicago, IL
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
January 2nd, 2008 at 11:59 am
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
January 2nd, 2008 at 9:09 pm
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!
January 7th, 2008 at 10:56 am
Good to find your site as well! Few things are nicer than fresh baked goods during a Chicago winter. Though today feels like spring!
June 16th, 2008 at 5:24 pm
[…] 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. […]
June 21st, 2008 at 9:05 pm
good recipe, i like this
July 8th, 2008 at 2:23 am
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
July 12th, 2008 at 9:40 am
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.
August 6th, 2008 at 5:41 pm
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!!!
August 13th, 2008 at 2:33 pm
YUM!
September 3rd, 2008 at 4:58 pm
BANANA!!! BANANA!!! BANANA breeeeaddd!!! yea!
September 5th, 2008 at 2:54 pm
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
September 7th, 2008 at 7:57 am
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.
September 7th, 2008 at 8:11 am
I meant to say 2 eggs not 3 in my previous reply. Sorry!
September 7th, 2008 at 5:18 pm
Could chocolate chips be added to this recipe or would it change the texture too much?
September 9th, 2008 at 11:09 pm
Awesome recipe!! Even better than moms. I added a cup of nuts and an extra 1/2 banana.
September 14th, 2008 at 1:30 pm
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!
October 4th, 2008 at 10:47 pm
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.
October 9th, 2008 at 9:38 am
There is much pleasure to be gained from useless knowledge. Bertrand Russell
October 13th, 2008 at 11:25 pm
[…] 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. […]
October 14th, 2008 at 3:44 pm
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.
October 17th, 2008 at 3:19 pm
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!
October 24th, 2008 at 1:21 pm
tttthhiiiis rreccccccccippppiiiiieeeeeeee wwwwwuuuuuuuuuuuuuusssssssssss ssssssssooooooo ggggooooooooooodd iii wwwwwwwuuuusss shocked
October 24th, 2008 at 1:22 pm
wow i tryied this recipie a nd time and it wuz even better!!!!!!!!!!!!!!!!!!!!!!!! i luv it!!!!!!!!!!!
November 3rd, 2008 at 9:36 am
[…] 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! […]
November 4th, 2008 at 6:00 pm
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.
November 4th, 2008 at 6:14 pm
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!
November 8th, 2008 at 10:15 pm
[…] 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? […]
November 16th, 2008 at 12:02 pm
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!
November 16th, 2008 at 7:44 pm
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.
November 23rd, 2008 at 8:42 pm
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!
January 12th, 2009 at 10:01 am
I tried this recipe. Very nice. Thank you.
January 16th, 2009 at 5:04 pm
Nice recipe! Thanks for sharing!!
January 25th, 2009 at 2:50 pm
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!!!!!
January 29th, 2009 at 7:09 pm
great page!
February 9th, 2009 at 12:50 pm
This is an excellent recipe! I’ve made it about 4 times already. YUM. Thanks for sharing
February 13th, 2009 at 8:49 am
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.
March 4th, 2009 at 11:14 am
thank you very much very nice article
March 4th, 2009 at 11:25 am
tahnk you very nice article Göğüs Estetiği
Burun Estetiği
Karın Germe
March 7th, 2009 at 9:53 pm
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.
March 10th, 2009 at 9:37 am
[…] 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! […]
March 15th, 2009 at 1:04 am
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!
March 25th, 2009 at 4:04 pm
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!!
April 1st, 2009 at 10:43 pm
[…] Make Your Own Top 5 Recipes My Favorite Banana Bread Recipe The BEST White Chocolate Macadamia Nut Cookie RecipeSuper Moist Pumpkin Buttermilk Bundt CakeNeiman Marcus Chocolate Chip Cookies - Urban Legend?Grilled Pesto Chicken RECIPES Breads & Breakfast Buttermilk Love Desserts & Sweets Drinks & Appetizers Greek Favorites Main Dish Sides & Snacks Soups & Salads AROUND THE TABLE Discussions & Ideas Food Experiences Would you Rather? Food Finds by City Tableware & Tools Uncategorized SEARCH WHIPPED […]
April 2nd, 2009 at 2:19 am
a good recipe. thank you.
April 2nd, 2009 at 2:20 am
a good recipe. thank you.
April 3rd, 2009 at 6:12 am
Best Banana Bread Recipe :: Whipped great article thank you.
April 22nd, 2009 at 7:01 am
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.
April 23rd, 2009 at 3:25 pm
thank you very much very nice article
May 1st, 2009 at 5:12 am
Best Banana Bread Recipe :: Whipped great article thank you.
May 18th, 2009 at 2:39 pm
thanks for contribution. very nice and useful article..
May 21st, 2009 at 12:32 pm
thanks for the post! tercüme
May 30th, 2009 at 2:06 pm
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.
June 2nd, 2009 at 7:43 am
Tkank you vert nice post Karın Germe
June 2nd, 2009 at 7:45 am
thank you very nice post Düğün Salonu
June 2nd, 2009 at 7:46 am
hank you very nice post Düğün Salonu
June 8th, 2009 at 8:36 am
thanks for contribution. very nice and useful article..
June 13th, 2009 at 2:01 pm
Made the banana bread yesterday, It’s a big hit in this house!!!
Thanks so much for a great recipe.