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
PRINT RECIPE
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
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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
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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
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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
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April 2nd, 2009 at 2:19 am
a good recipe. thank you.
April 2nd, 2009 at 2:20 am
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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
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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
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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.
July 10th, 2009 at 6:20 am
oh i love to eat bananas raw. i also love foods and recipes with banana in it. they taste very very good
July 12th, 2009 at 6:38 am
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July 19th, 2009 at 7:36 am
Best Banana Bread Recipe :: Whipped very good article. thank you very much
July 19th, 2009 at 11:49 am
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.
July 29th, 2009 at 9:22 am
thanks for information
August 2nd, 2009 at 9:19 am
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?
August 2nd, 2009 at 10:15 am
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!
August 5th, 2009 at 2:53 pm
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August 16th, 2009 at 10:43 pm
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?
August 17th, 2009 at 11:39 am
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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September 24th, 2009 at 8:17 am
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November 13th, 2009 at 5:56 am
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December 14th, 2009 at 2:01 pm
[...] I used the foundation of this recipe from Whipped, which is delicious as is! She also has some great tips for banana bread [...]
December 15th, 2009 at 3:48 pm
I don´t like bananas but my girlfrien made that bread and it was really good.
December 16th, 2009 at 1:21 pm
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December 29th, 2009 at 1:13 pm
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January 7th, 2010 at 2:52 am
I don´t like bananas but my girlfrien made that bread and it was really good
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January 10th, 2010 at 7:45 am
Could chocolate chips be added to this recipe or would it change the texture too much?
January 20th, 2010 at 1:47 am
[...] Banana Bread [...]
January 23rd, 2010 at 9:55 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!
January 28th, 2010 at 9:43 am
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January 28th, 2010 at 9:44 am
Good Post thanks
January 28th, 2010 at 5:22 pm
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.
February 1st, 2010 at 6:52 am
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February 16th, 2010 at 7:54 am
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February 16th, 2010 at 12:28 pm
My husband loves banana bread and this is his favorite recipe.Thanks!
February 16th, 2010 at 8:37 pm
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
February 18th, 2010 at 3:58 am
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February 18th, 2010 at 9:22 am
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February 18th, 2010 at 9:22 am
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February 18th, 2010 at 7:08 pm
[...] been meaning to make the banana bread recipe she posted for ages, and at long last, I have. She is right. This stuff is as perfect as banana [...]
February 22nd, 2010 at 11:06 am
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March 7th, 2010 at 12:10 pm
[...] batches of banana bread in the last week or so. One was a classic recipe that I stumbled on over at Whipped and the second took a little more searching through my good to blogs after finally settling on this [...]
March 9th, 2010 at 10:43 am
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March 16th, 2010 at 4:20 am
Recepy looks good – i made a pekan/banana sandwich-bread last week and i tasted fantastic
April 22nd, 2010 at 2:55 am
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May 3rd, 2010 at 6:43 am
Nice rezept…maybe it would be good with apple too?
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June 9th, 2010 at 4:02 am
I’m with you. I love banana bread. Thanks for posting this.
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June 17th, 2010 at 7:36 pm
i made muffins out of this recipe, and they are completly awsome tasting. If you make muffins, 12 cook for 20 minute, and one batter makes 12 mufins.
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July 7th, 2010 at 3:38 am
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July 13th, 2010 at 3:56 pm
I love this recipe! I just gave one loaf to my mail carrier. It is so good I really wanted to share it.
This one is so easy and the results are just wonderful!
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.
Be blessed,
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August 20th, 2010 at 1:19 pm
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September 3rd, 2010 at 3:09 am
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September 7th, 2010 at 8:31 pm
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.
September 11th, 2010 at 3:44 pm
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I love this recipe! I just gave one loaf to my mail carrier. It is so good I really wanted to share it.
September 16th, 2010 at 6:06 pm
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
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October 27th, 2010 at 3:54 pm
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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Recepy looks good – i made a pekan/banana sandwich-bread last week and i tasted fantastic
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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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Beat the batter until it is good and smooth. Next add the salt and baking powder. Mix them in and then add the flour. You may need to use a big spoon to mix the flour in, because the batter may be kind of stiff by now. Add a little more water or milk if you think you need it. Trust your own eye. Finally stir in the nuts if you’re using them.
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January 26th, 2011 at 11:23 am
Very nice recipe! I will try it at the weekend. Hope with that recipe will it be better, as with the recipe of my book “cooking for beginners” ;-)
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January 29th, 2011 at 5:30 am
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February 3rd, 2011 at 8:43 am
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February 7th, 2011 at 4:54 am
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February 10th, 2011 at 3:11 am
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February 14th, 2011 at 9:31 am
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February 16th, 2011 at 5:00 am
Awesome recipe!!! Works well with two bananas as well as three. Compliments and requests for…
February 22nd, 2011 at 8:48 am
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March 1st, 2011 at 11:44 am
It seems that everybody who have tried the recipe agree that this is a great banana cake
March 5th, 2011 at 4:27 am
I have followed where the butter is melted and then added at the end instead of whipped in at the beginning.
March 8th, 2011 at 10:01 pm
I decided to make banana bread for me and my bf tonite and i came across this recipe. It looked simple, easy, and quick to make. The batter looked very yummy. Im excited to see and taste the outcome.
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March 31st, 2011 at 6:58 pm
Very good ! it’s already gone…my bananas are rotting for the next one !
April 16th, 2011 at 4:20 am
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Thanks a lot this turned out to be a amazingly moist and yummy banana bread that went fast.
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May 16th, 2011 at 10:02 am
[...] really intrigued me was the melted butter. I don’t know why melting the butter makes this banana bread so good. But, it seems to be part of the secret. I wondered if melting butter might also be the secret to [...]
May 16th, 2011 at 10:17 am
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May 25th, 2011 at 4:28 am
Easy, No fuss, simple and tasty. I tried it and my three year old scoffed it. I like to try others recipes too. Yours was great. I added a little cinnamon for that extra little zing.
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May 30th, 2011 at 1:32 am
I have followed where the butter is melted and then added at the end instead of whipped in at the beginning.
May 31st, 2011 at 10:46 pm
Try serving this with whipped butter that has smashed bits of honeycomb – delicious!
June 4th, 2011 at 3:12 pm
I tried this recipe. Very nice. Thank you.
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Yours was great. I added a little cinnamon for that extra little zing.
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hábitos de otros lugares están poniendo en y alrededor de kurtulamıyorlar están muriendo sin alimentos, ya sea t es muy extraño.?
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November 21st, 2011 at 9:02 am
I have made a lot of banana bread in my 40 years. This IS the best recipe yet!
November 29th, 2011 at 12:49 pm
i want my bread sticky! so i will place it in a ziploc fairly quickly. i love it sticky!!
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