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My review
Really Rich Banana Bread
Mama_B
"My sister gave me this recipe. It is so decadently rich and wonderful and especially nice toasted and spread with a little salty butter, or even cream cheese."
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Ingredients
1 h 45 m servings 345 calsOriginal recipe yields 12 servings (1 - 9x5 inch loaf pan)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. In a separate bowl, stir together flour, baking powder, nutmeg, allspice and salt. Blend the flour mixture into the butter and egg mixture a bit at a time, beating well after each addition.. Stir in the banana and vanilla; mixing just enough to evenly combine. Pour batter into prepared pan.
- Bake in preheated oven for 90 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool the cake in the pan for 10 minutes and then turn out onto a wire rack to cool completely.
Nutrition Facts
Per Serving: 345 calories; 18.2 g fat; 41.1 g carbohydrates; 5.8 g protein; 134 mg cholesterol; 103 mg sodium. Full nutrition
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Reviews
Read all reviews 5261 Ratings
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Most helpful positive review
2/28/2002
Don't confuse it with those fluffy banana breads you're used to. This one has a nice, dense texture and slices and freezes well. It doesn't need nuts, which is nice for a change. I would make...
Most helpful critical review
8/20/2002
I was very disappointed with this recipe. I followed the directions to the letter. The texture was not heavy (or "rich") like I thought it would be, and actually turned out lighter than other ...
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8/20/2002
I was very disappointed with this recipe. I followed the directions to the letter. The texture was not heavy (or "rich") like I thought it would be, and actually turned out lighter than other ...
2/28/2002
Don't confuse it with those fluffy banana breads you're used to. This one has a nice, dense texture and slices and freezes well. It doesn't need nuts, which is nice for a change. I would make...
3/13/2002
Oh wow! What a change from the banana breads I'm used to. I could never make toast with other banana breads, but this was so good for breaky with peanut butter. I am taking this to all my pot...
7/5/2002
Hooray! This is the banana bread recipe I've been looking for. Moist, with a good banana flavor, no nuts, and a great texture. I tried toasting it, too, and it works really well.
10/10/2008
This bread is really very very good. Totally YUMMY! In fact, I will probably call this my all time favorite banana bread! The texture is more fine than most quick breads. In fact, this has more ...
9/30/2001
Way too egg-y bread. The texture and taste were very disappointing. I would not recommend this or make it again.
11/21/2003
It sure is different. I always hated those fluffy, dry loaves with lumps of nuts in hotel breakfast buffets. This one isn't like that. It's moist and really good. I tried it with cream chees...
4/3/2008
I accidentally overbaked this bread, so although I thought it was quite good and everyone liked it, I'm going to have to make it again to give it a good trial. I think perhaps it has one egg to...