*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is a really good simple recipe. 2 important tips!! DO NOT OVERMIX THE BATTER. Just mix enough to incorporate ingredients. That's the trick to a moist banana bread. Also make sure your baking soda is FRESH. I did add a couple of my favorite ingredients and it turned out oh so good. I used a 50/50 mix of white sugar & brown sugar. I added an extra banana, 1 tsp of cinnamon and 1 tsp of vanilla and 1 cup of walnuts. I also find a glass loaf pan works best. Before baking I sprinkled more chopped walnuts and brown sugar on top. I baked for a total of 70 min at 325 and covered with foil for the last 30 min so it wouldn't brown too much. Yum!!
I used 2 1/2 bananas that came to 1 1/3 cups of mashed to make this bread, and the sugar I used was Sugar in the Raw organic cane sugar. The bread itself turned out to be a smaller loaf than what I've made in the past, and it was easy to make because of the few ingredients it called for. It is especially good toasted with butter because the outside gets crunchy. I would definitely make this again! Thanks, Joy!
This is very similar to the banana bread my mother made - simple, moist, and tasty with the banana the star. The only thing I would change might be using baking powder instead is baking soda to try to get a bit more rise. I will be making this again and again especially since Marianne suggested toasting it! Thank you, Joy
I did't get to try this yet, but the family LOVED it! I only had 4 large-ish bananas, so I just used those, which worked out fine. Also, I did reduce the salt to only 1 teaspoon b/c I felt that 2 would be too much. This baked longer than an hour in my oven...had to add about another 15-20 mins. (I covered the top of the bread w/ foil so that it wouldn't get too dark). This makes a HUGE loaf...great for sharing! This was very easy to throw together...a keeper! Thanks for sharing. :)
This was the best banana bread I have ever made. Came out so moist and absolutely delicious. It's very easy to make aswell which is an added bonus. The bananas I had were quite small so I used 4, I only had self raising flour so omitted the baking powder and salt, and added 5ml of vanilla extract. I am so happy to have found this recipe....no more throwing over ripe bananas away. Problem is my 4 year old loves it so much I'll be baking this every week.
Yummy and moist! I followed directions exactly but only had 1/2 cup of sugar on hand but it still had just the perfect amount of sweetness thanks to the bananas! I also added a pinch of cinnamon and about a tsp. of vanilla extract. My loaf turned out moist and fluffy. Perhaps the reason why some reviews stated that it didn't rise was because of over mixing? I've learned that with banana bread, if you over mix it turns out flat. I will definitely make this again!
I doubled the recipe for two loaves. Cooked one in a dark metal pan and the other in glass. The glass one baked more slowly and evenly. I made a couple changes to the recipe: for a double recipe I decreased sugar to 2/3c brown sugar and 2/3c white sugar. I also added about a cup of milk chocolate chips. It was delicious. Will make again.
I am 85 years young and I make this banana bread for my wife who can no longer cook. I do all of the meals, but she really loves Joy's banana bread and It is so easy to make. I add chopped nuts sometimes. I can do it by heart it is so simple.
My wife and I love this, and we made some slight modifications which we believe incredibly enhance the original, already excellent recipe. (You won’t regret these very easy additions.) To the batter, add 1/2 teaspoon of cinnamon and 1/2 teaspoon of vanilla extract, in addition to chopped walnuts, chopped pecans, dried cranberries, and pepitas/pumpkin seeds. Prior to pouring the batter into the loaf pan, spray cooking spray on the bottom, then rub a thin layer of butter directly from the stick. Add chopped walnuts, chopped pecans, dried cranberries, and brown sugar to cover the bottom of the pan, followed by another thin layer of cooking spray for adequate toasting. Place the pan in the oven to toast the bottom layer for 10 minutes (also at 325 degrees.) Remove from the oven and add the batter, then bake as directed. If you’re not a fan of any of the above, you can adjust and use nuts and berries that you prefer. Turned out EXQUISITE, and we’ve already made this six times.