About the only thing I like better than my Pumpkin Bread is a really, really good Banana Bread. I can’t tell you how many Banana Breads I’ve tried over the years. This one, right here, is my fave. I love it, the folks love it. My Da dubbed it the “Best Banana Bread I’ve ever had.”
I’ve tried Cook’s Illustrated, numerous Sarah Lee copycats, my cousin’s (sorry girl!), my Mother’s, my Grandmother’s and countless others. I’ve tried Banana Bread with buttermilk, milk, cream cheese, yogurt, sour cream, oil, shortening, applesauce and butter. And Banana Bread with all kinds of add-ins.
Over the past 35 years I’ve gone from simple to increasingly complicated, and back to simple, again. This recipe seems almost too good to be true. It doesn’t look much different than any other banana bread. But it is. It really is. It’s soooo good.
Perfectly moist, not too heavy or dense, it has a crusty little top that’s beautifully browned. Well behaved, it turns out of the pan and slices beautifully. And the banana flavor comes through. I’m trying not to think about it tucked away in the kitchen. I’m trying really hard…
You might want to see if a store in your area doesn’t sell brown bananas at a reduced rate, and you can always just toss your brown bananas in the freezer. Pull them out and peel them when you’re ready to cook and defrost them in the microwave.
Classic Banana Bread
- 1 stick (1/2 cup) butter, softened
- 1 cup sugar
- 2 eggs, beaten
- 4 medium bananas, blackened in spots and finely crushed
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla (or 1 tablespoon rum)
Preheat oven to 350 degrees.
Beat butter until lightened in color, add sugar, scraping down sides and continue to beat until light and fluffy. Add eggs and crushed bananas all at once and mix until combined.
In another bowl, mix together flour, baking soda and salt. Add to banana mixture and mix until just combined. Add vanilla (or rum) and turn into a well greased and floured 9 x 5 pan.
Bake for about an hour to an hour and ten minutes, until a tester comes out with a few moist crumbs. Remove from oven and cool on a rack for 15 minutes or so, covered by a clean towel. Turn out bread.
from the kitchen of www.frugalhausfrau.com
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This is a special week for me: I’m still cohosting Throwback Thursday with Quinn, Carlee, Meaghan & Alli (click on the link) of course, but I’m also a cohost on Angie’s Fiesta Friday! Scarlett from the Unwed Housewife is my cohost, so stop by and check out her blog, too. 🙂
There’s never enough recipes for banana bread and this is one where I keep experimenting with the different recipes I find. YOurs is looking so moist and fluffy!
Thanks for reminding me about that! This is the first one I’ve ever been really excited about – but I’ll probably keep experimenting, too, lol!
The urgency of me trying this recipe now becomes very real. Only because you said “really excited about”. LOL.
LOL now I’ve got to tell you my dad who is 86 said and I quote this is the best banana bread I have ever had. I tend to agree but then everyone has their own idea of what makes a perfect banana bread.
So true! Wow – your family’s life-span is long. How awesome! 😀
Your recipe is in my back pocket. I’m waiting for another bunch of bananas to rot. I mean over-ripe…hehe!
🙂
What a delicious looking bread.
Thanks, Chitra.. There’s no milk or buttermilk and the banana flavor really comes through. 🙂
I have not made banana bread in a long time! I just love it <3 I think I'll be giving your recipe a try 🙂
Thanks, Sarah. It is an old fashioned fave! 🙂 Easy to forget about with the wealth of recipes available these days!
Next time I make banana bread I’m going to follow your recipe! Considering all the banana bread recipes you’ve tried over the years, this one must be really special to be the best.
I always felt like that little birdie in the story that went around asking, “are you my mom?” coz I’d always be asking, “do you have a great banana bread?” lol!
I love banana bread and yours looks delicious Mollie! Beautiful photos!
Thanks so much, and it was a super banana bread! 🙂
I haven’t cooked banana bread in yonkers. I need to rectify that, now that I have seen this. I like to cook it with walnuts in.
Best,
Conor
I’d love walnuts in this, Conor! And thanks. 🙂
I always enjoy banana bread and I roast my over-ripe bananas. Rum instead of vanilla – never heard of it but you can bet I will give it a try. Thanks for co-hosting this week Mollie!
Hi Judi, my pleasure! What a great idea to roast your bananas! I have a hard time keeping bananas around because they get eaten so fast – roasting would solve that! We have a store that bundles up the over ripe ones and sells them for pennies which helps if I remember to go on the right day!
Mmm! I’ll have to give your recipe a try. I love banana baked goods!
Me, too, Carlee. Thanks!! 🙂
The banana bread looks delicious! The recipe I use is similar to yours and yes, it is absolutely fool-proof. Sometimes, the simplest ways are the best!
Thanks Suchitra!
Aha Molly!! You have a secret ingredient in your banana bread too ~rum~ It must have tasted heavenly. 🙂
Funny, but I couldn’t really taste it, but I think it helped the banana flavor shine! Next time, maybe a rum glaze, lol!
Mmm I love me some good banana bread (I actually wish I had slice right now!) and this recipe looks wonderful. Plus my favorite way to eat it is with a little schemer of butter and I see you are a girl after my own heart!!
Ah yes, it doesn’t “need” the butter, but why not!! 🙂
Banana bread is about the only bread I’ve ever been successful in cooking. Although my hubby tends to make it more than I ever do. I’ll show him this version, thanks!
It’s so basic, but so good – I always make mine with the rum; you can’t taste it but it doesn’t compete with the banana flavor like vanilla does.
Looks like we both have bananas on our minds! 🙂 This banana bread looks so good and moist!
Now if I could just have your granola with a piece of this, lol!!
I’d loooooooooove a huge slice of this wonderful cake!! Looks wonderful
A slice for me too 😍
I wish I could give you both a slice or two – but *alas* we ate it all up like little piggies!! 🙂
Never mind 😦😞 Please let us know in advance next time you plan to bake this 😉
lol!
Thanks, Winnie!