I've tried several and have given up because they always turned out not tasting very good and/or too dry.

I'm eating some excellent banana bread now and have the urge to try yet again.

 

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The banana bread I make always turns out yummy - thick and not dry at all.

I can't find the recipe right now - but I'm making it tomorrow so I'll find and post it tonight.

 

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Ingredients


1-3/4 cups all-purpose flour

2/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup mashed ripe banana (2-3 medium bananas)

6 tablespoons butter, melted

1 teaspoon vanilla

2 tablespoons milk

2 eggs

1/2 cup chopped walnuts


Directions

Mixing

Combine one cup of the flour, plus the sugar, baking powder, baking soda and salt.

Mix until well combined. If you're using the bread hook on your mixer, make sure to scrape down the sides, or the bottom won't get mixed very well.


Add the bananas and mix until the batter is fairly smooth, but don't worry if there are some lumps. We'll take care of that in a second.


Melt the butter. Add the butter and vanilla and mix.


Add the milk and beat on high speed for two minutes.


Yes, you could probably just add all the wet ingredients at once and mix. But using the stand mixer, it's just as easy to do one and hit the switch while I measure out the next.


Add the egg and the remaining flour and mix on low speed one last time.


Final assembly

Pre-heat the oven to 350° while assembling everything.


As far as I'm concerned, the chopped walnuts are not optional. I won't think you're a bad person if you don't use them ... I just won't like your bread.


If you got whole walnuts, chop them into bite-size pieces, but don't mince them very fine. You want these to be chunky.


Grease and flour a loaf pan.


Do this before stirring the nuts into the batter so they don't all sink while you're working.


Add the chopped nuts and stir gently. You don't want to crush the walnuts.


Pour the batter into the loaf pan. Make sure you scrape out the bowl, unless you've got kids standing by ready to lick.


Top the loaf with a generous tablespoon of raw sugar.


Press some un-chopped nuts into the top of the loaf.


Baking

Bake at 350° for up to an hour. Start checking at 45 minutes to see if it's still liquid in the center. Use a sharp knife, so if you hit a nut you go through it instead of pushing it down and creating a huge hole in the middle of the bread.


If there's batter on the knife when you pull it out, it's not done. Put it back in and check again in five or ten minutes. When the knife comes out clean, it's done.


The bread should have pulled away from the pan, but run the knife around the edges just to make sure. Turn the pan over and catch the bread in your other hand.


I used a clean dish towel to catch it because the bread was still pretty hot. Place the bread on a board to cool. Don't use a wire rack, or you'll get deep ridges in the bread, and it will stick to the rack.


Slice with a serrated knife, so you can go through the nuts easily.


Serve warm with plenty of real butter.


And that's it.

 

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I spent ages hunting for a really good banana bread recipe- one that wasn't too dry, like you mentioned. I finally found one. I think the cream cheese is partly what makes it so amazing.

Creamy Banana Bread


½ cup butter, softened
8 oz. cream cheese, softened (one block)
1 and ¼ cup white sugar
2 whole eggs
1 cup mashed overripe banana
1 tsp. vanilla extract
2 and ¼ cup all-purpose flour
1 and ½ tsp. baking powder
½ tsp. baking soda

optional topping:
¾ cup chopped pecans
2 tbsp. brown sugar
2 tsp. ground cinnamon

Preheat oven to 350.

Cream the butter and cream cheese together in a large bowl. Gradually add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. In a separate bowl, mix the flour, baking powder and baking soda. Gradually add to the banana mixture and mix until the batter is just moist.

(Optional: mix pecans, brown sugar and cinnamon in a small bowl).

Divide batter into two greased and floured 8x4 loaf pans. (Alternately, four mini-bread loaf pans also works very well). Sprinkle pecan mixture over the batter if desired. Bake at 350 for 45 minutes (less for mini loaf pans) or until an inserted toothpick comes out clean.

Enjoy!!

 

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This banana bread almost borders on being too moist but it is incredibly tasty. The recipe came from HellnHiHeels. I use all the options except the allspice.

Banana Bread

1/2 c butter
1 c sugar
2 eggs, well beaten
3 medium sized ripe bananas with brown-flecked peel, mashed
2 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 c sour milk (1 c milk + 1 tbsp lemon juice ..let sit a few moments to sour)

optional (single or in combination):
1/4 c finely chopped walnuts
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice and/or ginger

1. In a large bowl cream butter and sugar together thoroughly. Add eggs and beat well. Mix in bananas.
2. Mix together all other dry ingredients together including any options.
3. Add alternately with sour milk to banana mixture. Pour into greased 9x5x3-inch loaf pan and spread evenly.
4. Rack in center of oven, bake at 350*F about 1 hour or until bread tests done with knife.

This recipe easily doubles... baking time for 2 loaves is increased to about 1 hr 15 min... altho I cut bananas back to 5 reasonably good sized ones instead of using 6.

 

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I haven't made bannana bread in about 25 years. All I remember is that I used to put the bananas into a brown bag and let them turn black on the skins.


It was a great bread, but the recipe is LOOONG gone, sadly.

 

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pkhere's recipe looks like the one grandma used. It makes very good banana bread. Side note use black walnut chips they're much better than English walnuts in baking.

 

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Okay, so not the thing you're looking for... but forget the banana bread!


We made the switch to banana chocolate chip muffins at our house instead.


3-4 Large bananas, mashed

3/4 C sugar

1 egg, beaten

1 1/2 C flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/3 C butter, melted

1/2 C chocolate chips


1. Blend bananas, sugar and egg together, Add flour, baking soda, baking powder and salt. Blend well. Stir in butter and chocolate chips.

2. Fill paper-lined muffin tins 1/3 full.

3. Bake at 375 degrees for 15-20 minutes.

 

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Replace the banana in that muffin recipe with pumpkin and you'll have some great muffins for the fall/winter season.

 

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black walnuts


I have them all over my back yard if you wanna come get em. They are squirrel food right now.

 

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