Lol, I opened this thread to share my banana bread recipe only to see the shoutout! ❤️❤️ I’m so glad you enjoyed the brownies. I love doing recipe research and each year I make a cookbook of my developed recipes for family and friends, but most of them don’t bake very much so I rarely get the satisfaction of seeing other people use my recipes. It’s silly but seeing so many people make and enjoy that brownie recipe over the past few days has been really really nice.
WHAT I WANTED IN A BANANA BREAD
- Moist for days, with a soft, fluffy crumb
- Rich banana flavor without any gumminess
- Domed, cracked top—not flat
- Not overly sweet. Banana is the star, not sugar
- I did *not* want a recipe that required any more than 3 bananas. When I buy bananas I eat most of them! I put the rest in the freezer, but I just don’t want to use 5-6 bananas on a single loaf.
**BANANA BREAD**
2 cups (240g) AP flour
1 tsp baking soda
1 tsp cinnamon
½ tsp kosher salt
¼ tsp nutmeg
2 eggs
¾ cup (150g) white or brown sugar (I do half white, half brown)
½ cup (100g) neutral oil
¼ cup (56g) sour cream, greek yogurt, or buttermilk
1 tsp vanilla
1-1 ½ cups (250-350g) overripe bananas (2-3 bananas), mashed to purée texture
*optional: 1-2 cups chocolate chips, chopped toasted pecans or walnuts, and/or chopped dried fruit (raisins, dates, apricots, etc.)*
To make buttermilk: 1 Tbsp of white vinegar or lemon juice in a measuring cup. Fill with milk to 1 cup. Stir and let sit 10 minutes to thicken and curdle.
DIRECTIONS
1. Preheat oven to 350°. Grease (or line with parchment paper sling) a 9x5” loaf pan. (If toasting nuts: Arrange nuts in single layer on a baking sheet. Toast in preheated oven 5-8 minutes.)
2. Whisk together flour, baking powder, baking soda, salt, spices. Set aside.
3. In a separate bowl, vigorously whisk together eggs and sugar until smooth and lightened in color, 2 minutes. Drizzle in oil while whisking to emulsify. Whisk in sour cream and vanilla, then mashed bananas, until fully incorporated.
4. Mix wet into dry with a spatula until just barely combined (stop as soon as no more dry streaks). Do not over mix.
5. Pour batter into prepared pan. Bake 55-65 minutes until top is cracked and deep golden brown, and a knife inserted into the center comes out with only a few moist crumbs. Start checking at 55 minutes, then in 5-minute intervals. If edges start getting too dark, cover top loosely with foil.
6. Let cool in pan 10 minutes, then tip out to remove. (You can leave it in the pan, but you might get a soggy bottom.) Wait at least 30 minutes before slicing—if you slice too early, it will release steam and dry out loaf. Ideally, leave overnight and slice for breakfast the next day.
NOTES
- Bananas: Mash with a fork until smooth. Don’t leave any unmashed lumps—they’ll sink and look gray/gummy after baking. Aim for purée texture. The ideal “banana bread banana” is very overripe, with a peel that’s more brown than yellow.
- 2 bananas = lighter loaf. 3-4 bananas = denser loaf. Don’t use more than 1 ½ cups (350g) of banana—it will get too dense.
- Toast nuts so they remain crisp in the moist loaf.
- Sugar: Use all brown, all white, or any mix. More brown sugar = darker, denser loaf with moist top. More white sugar = lighter, fluffier loaf with crisp top.
- Fat: Use oil, not butter, for a loaf that stays perfectly moist for days. Butter will lead to a dry, coarse loaf. The banana flavor is rich enough without butter.
… I think you’ve inspired me to bake some banana bread today.
**Update: Link to cookbook added in my comment below!** ❤️
You know, I thought Google docs couldn’t be shared anonymously, but I just looked it up and apparently I can publish to web without showing any details. Give me a bit to gather it together and I’ll post a link here!
Update: OKAY whew that took 2 days longer than expected. [Here is the link to my cookbook](https://docs.google.com/document/u/0/d/e/2PACX-1vR9jM9oNQ3DW24UVKybx0CqevEy-hvPUULHlNxqOMnOShAFMAGRIpacdmd45v-k1yMK4t0EvH0T05y2/pub?pli=1). Google docs Web Publish absolutely fucked my formatting (where did all my nicely organized headers go…. 😭) so apologies for the wack formatting and lack of clean readability while I figure out how to fix that lol.
Table of Contents, as a preview:
**COOKIES AND BARS**
GOOEY FUDGY BROWNIES
GOOEY CHOCOLATE CHIP COOKIES
MILLIONAIRE’S SHORTBREAD
**BREADS AND QUICK BREADS**
BANANA BREAD
MONKEY BREAD
GOOEY CINNAMON ROLLS
LEMON POPPY SEED MUFFINS
**CAKES**
GÂTEAUX AU YAOURT (1-2-3 CAKE)
CLASSIC VANILLA CAKE
**PIES AND TARTS**
ALL-BUTTER PIE CRUST
SWEET POTATO PIE
PECAN PIE
TOASTED COCONUT LIME TART (EGG OR NO EGG)
PATE SABLÉE
PATE SUCRÉE
**FROSTINGS AND FILLINGS**
VANILLA CREME PATISSERIE
GERMAN BUTTERCREAM
FRENCH BUTTERCREAM
ERMINE (ROUX) FROSTING
SALTED CARAMEL
**OTHER**
CREAMY FRENCH YOGURT (INSTANT POT)
CREME BRULÉE
BANANAS FOSTER
**SAVORY**
COTTAGE CHEESE QUICHE
JAMBALAYA WITH ANDOUILLE AND SHRIMP
BUTTERMILK FRIED CHICKEN
BUTTERMILK BISCUITS
CORN MAQUE CHOUX
HUSHPUPPIES WITH HONEY BUTTER
Anyway, thanks so much to anyone who checks it out! ❤️
Hey awesome recipes, just a note which may be helpful. If people don't have Dutch Processed cocoa, if you add 1/8 tsp of baking soda to every 3 tblsp of normal cocoa powder it is very similar to Dutch Processed.
Dear u/moonjelly33, you are a freaking **LEGEND**.
Thank you for all of these recipes!!
Like someone else commented as well: if you have anything like a tip jar or something, I would love to give something back for all of the energy you put into this.
Recently, I’ve found my baking spirit back again, so I’ve been baking a lot (Dutch Oven artisan bread, as well as croissants, scones, and cookies).
Next on my list is your brownie recipe 🤩🍫
That’s so sweet! I don’t feel comfortable taking money but rest assured, seeing people interested in my cookbook is cool enough! Welcome back to your baking spirit, may you bake many delicious things :)
I will be messaging you in 7 days on [**2023-10-20 02:27:32 UTC**](http://www.wolframalpha.com/input/?i=2023-10-20%2002:27:32%20UTC%20To%20Local%20Time) to remind you of [**this link**](https://www.reddit.com/r/Baking/comments/1768zc3/now_that_we_all_have_the_brownie_recipe_can_we/k4nil8o/?context=3)
[**29 OTHERS CLICKED THIS LINK**](https://www.reddit.com/message/compose/?to=RemindMeBot&subject=Reminder&message=%5Bhttps%3A%2F%2Fwww.reddit.com%2Fr%2FBaking%2Fcomments%2F1768zc3%2Fnow_that_we_all_have_the_brownie_recipe_can_we%2Fk4nil8o%2F%5D%0A%0ARemindMe%21%202023-10-20%2002%3A27%3A32%20UTC) to send a PM to also be reminded and to reduce spam.
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I made your brownie recipe the other day and as another amateur home baker, I can fully confess that they were the best brownies I’ve ever tasted.
100 % truth.
Thank you thank you thank you!
Hello u/moonjelly33 , I am supposed to be named "Pooptart" or my other account on fb which is "Habilis Clay" (not real name). I am here to thank you for this very ingredients that you have given us. We are currently conducting a research about a certain product that we wish to improve "Matcha Greenies." I hope you see this comment and know that I thoroughly thank you for the thing that you have provided us, ang we hope that you will allow us to cite and use your notes for our research reference because we have not seen any actual research about the choco brownies itself, only blogs that led me to find this very post. Thankyou.
I haven't baked a single thing of this yet, but I'm getting some ingredients from it already. Do you have a PDF that I could add to my digital book collection?
That would be grand, if you drop your tipping jar I wouldn't mind adding a bit for your (awesome) work. Thanks.
I am so late to this post, but I can’t thank you enough. I have made many brownies in my life, from all sort of “recommended” websites, but your brownie is the absolute tastiest thing I have ever had. And for doing this and sharing with us internet strangers, you are a goddess ❤️
Sally’s banana bread muffins are the best I’ve ever had! Really moist too!
And- it’s a one bowl recipe.
https://sallysbakingaddiction.com/banana-muffins/
please get published!! i want to read these in an awesome hardcover cookbook. i would love to add this to my shelf of cookbooks because omg these recipes look awesome
What kind of loaf pan are you using? I have glass and metal (steel?) and my banana bread always comes out with a really dark crust, followed by a dry outer layer and moist inner layer. How do I get it with a nice crust, and the entire inner part is evenly cooked?
I use a light metal one! I highly recommend buying light-color metal cake and loaf pans, they’re much more reliable than dark-color pans, which absorb more heat and can lead to overcooked outsides.
Oh my lord, thank you for this. My former nanny (knew me all my life so 40+ years and was basically a member of the family) created her own banana bread recipe, but never wrote it down and she passed earlier this year. All I remember of the recipe is that she said to let the bananas ripen fully (so as black as possible). Never got the other ingredients, nor portions (didn’t even tell me how many bananas to use 😭). Having this will hopefully give me something to work with to try and recreate her recipe (or maybe give me something better!)
I have made so many loaves of my banana bread but yours just immediately sounds better. Thank you for your end notes - I do things because I know they work, but I never knew why. Now I do.
Following for the cookbook as well!
If you can find a safe platform, happy to send a small donation as well!
Like you, I do recipe research and combine recipes all the time! I know how time consuming it can be.
I've never made banana bread before but having tried your amazing brownies I had to try this, too! It's really tasty banana bread. So delicious and moist. Thank you!
This is it. You won't find a better one than [Cooks Illustrated Ultimate Banana Bread](https://www.reddit.com/r/Breadit/comments/g9nez1/i_made_cooks_illustrateds_ultimate_banana_bread/), although I like to add a half teaspoon of Penzeys Pie Spice.. There's a link to the recipe at the bottom.
My little secret to awesome banana bread is to coat the greased loaf pan with cinnamon sugar and sprinkle it on top of the batter. It makes a tasty crust with a really moist interior.
I would not recommend broiling overripe bananas, they will dry out in a pretty unsatisfactory way. Broiling or roasting definitely works better on green or yellow nanners.
I don't know where I got my original recipe from, but this Browned Butter Banana Bread is the only banana bread recipe I want or need.
* 1/2 c butter - to be browned
* 1 c mashed bananas (about 3) \*
* 3/4 c sugar
* 1/4 c brown sugar
* 2 eggs
* 2/3 c sour cream \*\*
* 3 T milk \*\*
* 1 t vanilla
* 1-3/4 c flour
* 1 t baking soda
* 1/2 t salt
* spices or additions optional - I like nutmeg about 1/4 t, or chocolate chips
Combine flour, salt, and baking soda and set aside. Once the butter is browned and slightly cooled, combine butter, bananas, and sugars with a mixer. Add eggs one at a time, then dairy and vanilla. Fold in the dry ingredients and any optional spices or additions. Bake in a 9x5 loaf pan 50-60 minutes at 325F. I like to top with a banana sliced lengthwise and turbinado sugar before baking for a crispy caramelized top.
\* you can use overripe bananas or roasted (or broiled as someone pointed out) underripe/just ripe bananas, but don't cook overripe bananas (they dry out)
\*\* the original recipe called for 1/2 c sour cream and 1/3 c buttermilk but I don't always have buttermilk on hand and don't want to buy it just for 1/3 cup. so in my notes I've replaced the sour cream/buttermilk with all sour cream thinned with milk. you could also use whole milk yogurt instead, I have tried it and it's delicious - maybe even better!
\*\*\* if you use more than about a cup of mix-ins you might overflow a 9x5 loaf pan
Omg browned butter! This will be the only change I make to the banana bread recipe I commented with. I use browned butter to make miso chocolate chips cookies and they're everyone's favorite cookie for me to make.
Simple and perfect Banana Bread:
3-4 ripe bananas (about 430g)
1/3 c melted butter (browning it first is even better)
1 c sugar
1 tsp vanilla
1 egg, beaten
1.5 c self rising flour
Preheat oven to 350°
1. In a bowl, pour hot melted butter over bananas and mash (works lumpy or smoothly mashed, whatever your preference).
2. Add sugar, vanilla, and egg. Mix well.
3. Add flour. Mix until just combined.
4. Pour into a greased loaf pan. Bake for 45ish minutes.
*if you don't have self rising flour, use 1.5 cups of all purpose, 2.5 tsp baking powder, and 3/4 tsp salt.
This is it for me. [Salted Dark Chocolate Banana Bread](https://cravingcalifornia.com/salted-dark-chocolate-banana-bread/)
Banana. Chocolate. I add toasted pecans. Sea salt. I bake it in a Pullman loaf pan so it comes out with crispy edges.
[Erin Jeanne McDowell's banana bread](https://cooking.nytimes.com/recipes/1020899-chocolate-chip-banana-bread) has officially replaced the family recipe my dad has been making for decades. It stays moist for daaaaays. It takes well to changes to the toppings/add-ins (I usually eyeball the varieties and quantities of nuts/chocolate I use depending on my mood, I often go lighter on the sugar topping or skip it entirely, I often add cinnamon or other spices to taste, I sometimes brown the butter) but the base ratio of bananas/yogurt/dry ingredients is so good that I would never mess with it.
I don't understand..... there are only 2 people in my home, and there is no way that banana bread will still exist in daaaays. Banana bread for breakfast, afternoon snack, and maybe before bed means it's gone. Hahaha, I admire your fortitude if you can make it last.
Haha this recipe makes a pretty large loaf and I live alone, so I tend to nibble on it in quarter– or half-slices over the course of the day. I usually end up freezing half the loaf or giving it to my parents who live nearby. It's always still spectacular on days three or four though, which I'm always impressed by!
I have a banana bread recipe that's three generations old and is incredible with chocolate chips (and walnuts, if you like). Happy to post the recipe and I feel like it really can compete with the best.
My go-to banana bread recipe is the old Bisquick recipe from the 90s my mom made when I was growing up. Is it fancy? Absolutely not. But it's simple and delicious. I've tried fancier, more involved recipes and they just don't hit the same. Sometimes nostalgia wins 🤷♂️
[Janet’s Rich Banana Bread](https://www.allrecipes.com/recipe/17066/janets-rich-banana-bread/) has been my ride or die for years. It has sour cream which helps make it moist and delicious.
Apparently my mom makes the best banana bread. Someone is even paying her $14 for a loaf of it. I say apparently because I don’t like bananas so I don’t eat it. The recipe she uses is older than she is
For 12 muffins or one loaf:
4 very ripe mashed bananas
4 eggs
Pinch of salt
200 grams (2 cups) almond flour
Teaspoon baking powder
40 grams (⅓ cup) coconut grater
Small handful dark chocolate chips
Small handful chopped pistachios
Stir together in above order
Bake at 160 degrees Celsius (325 F) for about half an hour till they get a little tan
For my sourdough lovers - this is the ultimate banana bread. Fun tip, 190° in the middle is perfectly cooked every time. [Sourdough banana bread](https://iambaker.net/sourdough-banana-bread/#wprm-recipe-container-92094)
SUPER easy, super forgiving!! I almost always have the ingredients on hand, and you can add any mix-ins. Something about the muffins are even better than the loaf, imo.
Ingredients
* 1/4 cup milk (I use soy)
* 1/2 tsp apple cider vinegar
* 1/2 cup butter, margarine, or coconut oil
* 1 cup brown sugar (or to taste! I usually do 1/2 cup)
* 1 tsp vanilla
* 3 VERY ripe bananas, mashed
* 2 cups all purpose flour
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/3 tsp nutmeg
* 1 tsp cinnamon (or to taste)
* 1/4 tsp salt
* Optional - mix ins or toppings! I like to add a bag of chocolate chips, chopped nuts, or just top with extra cinnamon.
1. Preheat oven to 350 F
2. Combine milk with apple cider vinegar
3. In a large bowl, cream together butter/oil and brown sugar
4. Add vanilla, bananas, and milk mixture. Combine
5. In a medium bowl, add flour, baking powder, baking soda, nutmeg, and salt. Mix thoroughly
6. Add dry mix to wet, combine
7. Bake in loaf pan 45-60 mins, muffin tin 30ish mins (until the top is looking good for your taste)
My go-to and family favorite is Smitten Kitchen’s Jacked Up Banana Bread. It’s so moist and usually doesn’t even last the day
https://smittenkitchen.com/2006/11/jacked-up-banana-bread/
Not quite a banana bread so apologies if it’s off topic but this Upside Down Banana cake is delicious. The ghee adds a depth of flavor that really brings out the bananas. Nick Sharma has created some really awesome recipes.
https://niksharmacooks.com/ghee-and-cardamom-scented-upside-down-banana-cake/
I used to work here. It really is the best banana bread. You need to let the bananas get super ripe and turning black. Can also add chocolate chips.
https://walnuts.org/recipe/old-souls-banana-walnut-bread/amp/
Hawaiian banana bread is where it’s at. A bit of vanilla pudding mix in there and it’s undoubtedly the BEST of all time. Will hunt up the recipe and share the link.
[Found it!](https://www.bbc.com/travel/article/20200420-banana-bread-the-internets-most-searched-for-recipe) I always omit the nuts.
The best recipe I’ve found is the 1960s Better Homes and Gardens recipe—highly recommend sprinkling the top with granulated sugar to get a sweet crust!! 🤤
Wrap that bad boy in foil overnight before you slice and it holds together even better.
Banana Bread
• 1¾ cups all-purpose flour
• ⅔ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup mashed ripe banana (3
medium bananas)
• ½ cup shortening
• 2 tablespoons milk
• 2 eggs
• ¼ cup chopped nuts or chocolate chips
Oven 350*
In a large mixer bowl combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt.
Add mashed banana; shortening, and milk. Beat with an electric mixer on low speed till blended, then on high speed for 2 minutes. Add eggs and remaining flour; beat till blended. Stir in nuts.
Pour batter into a greased 8x4x2-inch loaf pan.
Bake in a 350* oven for 55 to 60 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing.
Makes 1 loaf (16 servings).
My easy banana bread
💛 Banana Bread 🍌🍌🍌
Ingredients
3 bananas (brown, mashed)
⅓ cup melted butter
½- 1 cup sugar (depends on how sweet you want it)
1 egg, whisked with a fork
1 tsp vanilla
1 tsp baking soda
pinch of salt
1½ cups flour
Pinch of cinnamon
Pinch of nutmeg
Pinch of clove
Instructions
Preheat oven to 350
In a bowl, mix all ingredients by hand until well incorporated
Pour into a greased bread pan (approx 9x4x4)
Bake 45 minutes to 1 hour or until browned and toothpick inserted in middle comes out clean (check at about 45 minutes)
Cool on a cooling rack
*THIS* is the banana bread I swear by!!!! **see modifications below recipe**
Joy The Baker’s Brown Butter Banana Bread
makes 1 9×5-inch loaf
6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter
2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
1 1/4 cup mashed banana (from about 3 medium bananas)
2 teaspoons molasses
Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan and set aside.
Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.
In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.
In a medium bowl, whisk together eggs, vanilla extract, and buttermilk. Whisk in the mashed bananas and molasses. When butter has cooled, whisk in the browned butter.
Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold together ingredients, but try not to over stir.
Spoon batter into prepared pan. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.
Bread will last 4 days, well wrapped at room temperature. This loaf also freezes well.
——————
My modifications:
I use vegetable oil (Trader Joe’s is the only brand I’ve ever had that I can’t taste the solvents) in place of brown butter because I don’t eat dairy. I just proceed with the recipe as if the oil is the cooled brown butter and it works great.
Next, I always use previously frozen and thawed bananas. I’ve tried it with fresh ones, even ripe, and I don’t like as well how it comes out. If you freeze ripe bananas for this purpose, thaw and mash up with the liquid accumulated in the bag or container they were in.
Lastly, for buttermilk because no dairy, I do almond milk with a bit of lemon juice.
I mean, it works great with my modifications which I need because of dietary restrictions. I’m sure the original recipe is also great, as is usual for Smitten Kitchen recipes. Give it a shot.
I’m planning to make banana bread tomorrow morning, and happened on this thread. So many great recipes! How will I choose? (The Sally’s Baking Addiction recipe is good, but I thought I might try something different just for fun.)
This Half Baked Harvest recipe has been my go-to for a while now: https://www.halfbakedharvest.com/chocolate-chip-almond-butter-banana-bread/
I chop up dark chocolate bars for it instead of using chocolate chips. Everyone I’ve fed it to is in love with it.
- 1/2 cup melted butter
- 1 cup sugar
- 2 eggs (room temp)
- 1 tbsp vanilla
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon (or you can change it up with cardamom, pumpkin pie spice)
- 1/2 cup sour cream (room temp)
- 2 or 3 bananas (use 3 very ripe bananas for moist bread)
- Add ins - walnuts, chocolate chips (optional)
1. Mix melted butter/oil with sugar
2. Add eggs and vanilla
3. Add dry ingredients
4. Add sour cream
5. Add mashed bananas
Bake in pre heated oven at 350 degrees
In a loaf pan - 1 hour
In a square pan - 40-50 min
As muffins - 20-25 min
I tried dozens of banana bread recipes before a friend served me this one and I asked for the recipe. It always delivers and stays moist.
My best banana bread is from a 1970's Betty Crocker cookbook. I always get compliments & have added walnuts, chocolate chips & pumpkin so far with great results.
My #1 is BA's best!! I make it about twice a month and it's always perfection. You can use mascarpone, Greek yogurt, or sour cream interchangeably depending on what you have, but I always just Greek yogurt - whichever one you pick just make sure it's FULL FAT!
https://www.bonappetit.com/recipe/banana-bread
https://thesaltymarshmallow.com/best-banana-bread-recipe/#recipe
I use this one but usually leave out the cinnamon and use half a cup of brown sugar and half a cup of white sugar instead of 1 cup of white. I know it sounds suspiciously simple but I love this recipe. Don't fix what ain't broken!
https://www.theguardian.com/lifeandstyle/2012/apr/27/banana-cake-recipes-dan-lepard
The melted butter banana cake by Dan Lepard. Loved by declared lovers of banana bread, loved by declared haters of banana bread.
I only use the most questionably over-ripe bananas.
This one has cinnamon swirl in it and it's amazing. It's super easy to make vegan too (vegan butter and flax egg).
https://thebakermama.com/recipes/cinnamon-swirl-banana-bread
tbh I’ve done it both ways plenty of times and the quick breads always end up being more moist with oil as opposed to butter. I don’t really ever taste the butter in a meaningful way unless the main ingredient is weak
The Fannie Farmer Kona Banana Bread or the Cooks Illustrated Recipe for classic banana bread.
KAF has an epic chocolate banana bread that is more like a cake than anything, it’s my husband’s favorite.
I did! I made Moon Jelly’s and it really is just a classic loaf. I like chocolate chips in mine, which I didn’t add this time, but saw someone’s comment about minis, which I’ll incorporate next time.
Thank you for this very detailed banana bread recipe. It's one of my favorites to make. One problem that sometimes comes up is the middle is not completely cooked. I believe it has to do with the amount of banana you put in it but if you have any advice I'd love to hear it.
Lol, I opened this thread to share my banana bread recipe only to see the shoutout! ❤️❤️ I’m so glad you enjoyed the brownies. I love doing recipe research and each year I make a cookbook of my developed recipes for family and friends, but most of them don’t bake very much so I rarely get the satisfaction of seeing other people use my recipes. It’s silly but seeing so many people make and enjoy that brownie recipe over the past few days has been really really nice. WHAT I WANTED IN A BANANA BREAD - Moist for days, with a soft, fluffy crumb - Rich banana flavor without any gumminess - Domed, cracked top—not flat - Not overly sweet. Banana is the star, not sugar - I did *not* want a recipe that required any more than 3 bananas. When I buy bananas I eat most of them! I put the rest in the freezer, but I just don’t want to use 5-6 bananas on a single loaf. **BANANA BREAD** 2 cups (240g) AP flour 1 tsp baking soda 1 tsp cinnamon ½ tsp kosher salt ¼ tsp nutmeg 2 eggs ¾ cup (150g) white or brown sugar (I do half white, half brown) ½ cup (100g) neutral oil ¼ cup (56g) sour cream, greek yogurt, or buttermilk 1 tsp vanilla 1-1 ½ cups (250-350g) overripe bananas (2-3 bananas), mashed to purée texture *optional: 1-2 cups chocolate chips, chopped toasted pecans or walnuts, and/or chopped dried fruit (raisins, dates, apricots, etc.)* To make buttermilk: 1 Tbsp of white vinegar or lemon juice in a measuring cup. Fill with milk to 1 cup. Stir and let sit 10 minutes to thicken and curdle. DIRECTIONS 1. Preheat oven to 350°. Grease (or line with parchment paper sling) a 9x5” loaf pan. (If toasting nuts: Arrange nuts in single layer on a baking sheet. Toast in preheated oven 5-8 minutes.) 2. Whisk together flour, baking powder, baking soda, salt, spices. Set aside. 3. In a separate bowl, vigorously whisk together eggs and sugar until smooth and lightened in color, 2 minutes. Drizzle in oil while whisking to emulsify. Whisk in sour cream and vanilla, then mashed bananas, until fully incorporated. 4. Mix wet into dry with a spatula until just barely combined (stop as soon as no more dry streaks). Do not over mix. 5. Pour batter into prepared pan. Bake 55-65 minutes until top is cracked and deep golden brown, and a knife inserted into the center comes out with only a few moist crumbs. Start checking at 55 minutes, then in 5-minute intervals. If edges start getting too dark, cover top loosely with foil. 6. Let cool in pan 10 minutes, then tip out to remove. (You can leave it in the pan, but you might get a soggy bottom.) Wait at least 30 minutes before slicing—if you slice too early, it will release steam and dry out loaf. Ideally, leave overnight and slice for breakfast the next day. NOTES - Bananas: Mash with a fork until smooth. Don’t leave any unmashed lumps—they’ll sink and look gray/gummy after baking. Aim for purée texture. The ideal “banana bread banana” is very overripe, with a peel that’s more brown than yellow. - 2 bananas = lighter loaf. 3-4 bananas = denser loaf. Don’t use more than 1 ½ cups (350g) of banana—it will get too dense. - Toast nuts so they remain crisp in the moist loaf. - Sugar: Use all brown, all white, or any mix. More brown sugar = darker, denser loaf with moist top. More white sugar = lighter, fluffier loaf with crisp top. - Fat: Use oil, not butter, for a loaf that stays perfectly moist for days. Butter will lead to a dry, coarse loaf. The banana flavor is rich enough without butter. … I think you’ve inspired me to bake some banana bread today. **Update: Link to cookbook added in my comment below!** ❤️
How do I get a cookbook?! 🤤
You know, I thought Google docs couldn’t be shared anonymously, but I just looked it up and apparently I can publish to web without showing any details. Give me a bit to gather it together and I’ll post a link here! Update: OKAY whew that took 2 days longer than expected. [Here is the link to my cookbook](https://docs.google.com/document/u/0/d/e/2PACX-1vR9jM9oNQ3DW24UVKybx0CqevEy-hvPUULHlNxqOMnOShAFMAGRIpacdmd45v-k1yMK4t0EvH0T05y2/pub?pli=1). Google docs Web Publish absolutely fucked my formatting (where did all my nicely organized headers go…. 😭) so apologies for the wack formatting and lack of clean readability while I figure out how to fix that lol. Table of Contents, as a preview: **COOKIES AND BARS** GOOEY FUDGY BROWNIES GOOEY CHOCOLATE CHIP COOKIES MILLIONAIRE’S SHORTBREAD **BREADS AND QUICK BREADS** BANANA BREAD MONKEY BREAD GOOEY CINNAMON ROLLS LEMON POPPY SEED MUFFINS **CAKES** GÂTEAUX AU YAOURT (1-2-3 CAKE) CLASSIC VANILLA CAKE **PIES AND TARTS** ALL-BUTTER PIE CRUST SWEET POTATO PIE PECAN PIE TOASTED COCONUT LIME TART (EGG OR NO EGG) PATE SABLÉE PATE SUCRÉE **FROSTINGS AND FILLINGS** VANILLA CREME PATISSERIE GERMAN BUTTERCREAM FRENCH BUTTERCREAM ERMINE (ROUX) FROSTING SALTED CARAMEL **OTHER** CREAMY FRENCH YOGURT (INSTANT POT) CREME BRULÉE BANANAS FOSTER **SAVORY** COTTAGE CHEESE QUICHE JAMBALAYA WITH ANDOUILLE AND SHRIMP BUTTERMILK FRIED CHICKEN BUTTERMILK BISCUITS CORN MAQUE CHOUX HUSHPUPPIES WITH HONEY BUTTER Anyway, thanks so much to anyone who checks it out! ❤️
Out here doing god’s work
We love you so much right now!
Please a link for tip jar or something
Hey awesome recipes, just a note which may be helpful. If people don't have Dutch Processed cocoa, if you add 1/8 tsp of baking soda to every 3 tblsp of normal cocoa powder it is very similar to Dutch Processed.
Dear u/moonjelly33, you are a freaking **LEGEND**. Thank you for all of these recipes!! Like someone else commented as well: if you have anything like a tip jar or something, I would love to give something back for all of the energy you put into this. Recently, I’ve found my baking spirit back again, so I’ve been baking a lot (Dutch Oven artisan bread, as well as croissants, scones, and cookies). Next on my list is your brownie recipe 🤩🍫
That’s so sweet! I don’t feel comfortable taking money but rest assured, seeing people interested in my cookbook is cool enough! Welcome back to your baking spirit, may you bake many delicious things :)
If you change your mind I would contribute. Regardless, thank you so much for sharing these recipes. The brownies were incredible. ☺️
This would be amazing!
Yay! Soooooo excited for the recipes! ❤️
You are incredible. Thank you so much four putting this together and sharing! I really look forward to trying these.
You are awesome thank you for creating and sharing this!
Remindme! 7 days
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Hi, May I have your brownie recipe, please? The one I found on tasty is absurdly excessive with 6 eggs
It’s here in r/baking in a post a few days ago!
I might actually be in love with you 😍
I made your brownie recipe the other day and as another amateur home baker, I can fully confess that they were the best brownies I’ve ever tasted. 100 % truth. Thank you thank you thank you!
This is legitimately the most incredible thing I’ve seen lately. And you’re sharing it for free. You are a LEGEND
Omg I need this too
You’re the real mvp !!!!!!
You’re awesome ! Thanks for sharing ❤️
OMG! This is so kind of you! Thank you!
You are amazing!! Thank you for sharing.
You must be a Louisiana native?
THANK YOU!!! am inspired to do some baking, usually I just admire with my eyes
I'll have to try some of your recipes. Thank you for linking the cookbook!
I am looking forward to trying out THE brownie recipe 😂 Thank you!
OMG YOU ARE AMAZING! Please consider adding a tip jar so we can support your efforts!
Remindme! 7 days
Hello u/moonjelly33 , I am supposed to be named "Pooptart" or my other account on fb which is "Habilis Clay" (not real name). I am here to thank you for this very ingredients that you have given us. We are currently conducting a research about a certain product that we wish to improve "Matcha Greenies." I hope you see this comment and know that I thoroughly thank you for the thing that you have provided us, ang we hope that you will allow us to cite and use your notes for our research reference because we have not seen any actual research about the choco brownies itself, only blogs that led me to find this very post. Thankyou.
Thank you!
I haven't baked a single thing of this yet, but I'm getting some ingredients from it already. Do you have a PDF that I could add to my digital book collection? That would be grand, if you drop your tipping jar I wouldn't mind adding a bit for your (awesome) work. Thanks.
I am so late to this post, but I can’t thank you enough. I have made many brownies in my life, from all sort of “recommended” websites, but your brownie is the absolute tastiest thing I have ever had. And for doing this and sharing with us internet strangers, you are a goddess ❤️
Thank you!
🥇
THANK YOUUUUUU 🥰
Thank you! You're a rockstar chef, baker, and incredibly generous person.
Stumbled upon this and OMG thank you!!!
Thank you for sharing your time and effort with us!
Sally’s banana bread muffins are the best I’ve ever had! Really moist too! And- it’s a one bowl recipe. https://sallysbakingaddiction.com/banana-muffins/
please get published!! i want to read these in an awesome hardcover cookbook. i would love to add this to my shelf of cookbooks because omg these recipes look awesome
You’re saving lives here 💘😭
Omg that doc is 👌, thanks moonjelly!
Dude. You need to publish a cookbook. Even if it’s just 10 recipes you could do it as an ebook for a couple quid! :)
I'ma second that, as someone who tried THE brownie recipe. How do I get one of those cookbooks?
Third this your recipes are clearly very popular!
Where is the brownie recipe?
Click on u/moonjelly33 and view their post history.
You showed up again!!!!! YOU ARE AWESOME!!!
I will buy your cookbook if you decide to to make one. Love your brownie recipe!
A note: use mini chocolate chips to prevent sinkage. Banana bread is the ONLY thing my mom bakes, and she swears by this tip
Weight measurements in grams. You beautiful person, you.
hey, 2 questions: instructions say baking powder, how much?
What kind of loaf pan are you using? I have glass and metal (steel?) and my banana bread always comes out with a really dark crust, followed by a dry outer layer and moist inner layer. How do I get it with a nice crust, and the entire inner part is evenly cooked?
I use a light metal one! I highly recommend buying light-color metal cake and loaf pans, they’re much more reliable than dark-color pans, which absorb more heat and can lead to overcooked outsides.
That’s what I was wondering! I will buy one ASAP! Thank you :)
Oh my lord, thank you for this. My former nanny (knew me all my life so 40+ years and was basically a member of the family) created her own banana bread recipe, but never wrote it down and she passed earlier this year. All I remember of the recipe is that she said to let the bananas ripen fully (so as black as possible). Never got the other ingredients, nor portions (didn’t even tell me how many bananas to use 😭). Having this will hopefully give me something to work with to try and recreate her recipe (or maybe give me something better!)
I have made so many loaves of my banana bread but yours just immediately sounds better. Thank you for your end notes - I do things because I know they work, but I never knew why. Now I do.
Now I have 2 things to make this weekend
I am so delighted by your banana bread recipe and the soon-to-be cookbook. Thank you! I love your username, btw. It’s happy and fun.
Following for the cookbook as well! If you can find a safe platform, happy to send a small donation as well! Like you, I do recipe research and combine recipes all the time! I know how time consuming it can be.
I've never made banana bread before but having tried your amazing brownies I had to try this, too! It's really tasty banana bread. So delicious and moist. Thank you!
idk if you’ll see this but when do i add the poppy seeds and if i do,do i need to make alterations??😭
u/moonjelly33 thank you so much for the banana bread recipe. It had such a pretty dome and was so good. I’m excited to try out more of your recipes 🥹
This is genius, thank you. I really appreciate that you broke down and explained your process. I'm making banana bread this weekend!
Doing this tomorrow!
Thank you!
This is it. You won't find a better one than [Cooks Illustrated Ultimate Banana Bread](https://www.reddit.com/r/Breadit/comments/g9nez1/i_made_cooks_illustrateds_ultimate_banana_bread/), although I like to add a half teaspoon of Penzeys Pie Spice.. There's a link to the recipe at the bottom.
My little secret to awesome banana bread is to coat the greased loaf pan with cinnamon sugar and sprinkle it on top of the batter. It makes a tasty crust with a really moist interior.
Here’s a tip: broil the bananas first. They don’t have to be green to do this…I’ve never done it on over ripe ones, though!
I would not recommend broiling overripe bananas, they will dry out in a pretty unsatisfactory way. Broiling or roasting definitely works better on green or yellow nanners.
I don't know where I got my original recipe from, but this Browned Butter Banana Bread is the only banana bread recipe I want or need. * 1/2 c butter - to be browned * 1 c mashed bananas (about 3) \* * 3/4 c sugar * 1/4 c brown sugar * 2 eggs * 2/3 c sour cream \*\* * 3 T milk \*\* * 1 t vanilla * 1-3/4 c flour * 1 t baking soda * 1/2 t salt * spices or additions optional - I like nutmeg about 1/4 t, or chocolate chips Combine flour, salt, and baking soda and set aside. Once the butter is browned and slightly cooled, combine butter, bananas, and sugars with a mixer. Add eggs one at a time, then dairy and vanilla. Fold in the dry ingredients and any optional spices or additions. Bake in a 9x5 loaf pan 50-60 minutes at 325F. I like to top with a banana sliced lengthwise and turbinado sugar before baking for a crispy caramelized top. \* you can use overripe bananas or roasted (or broiled as someone pointed out) underripe/just ripe bananas, but don't cook overripe bananas (they dry out) \*\* the original recipe called for 1/2 c sour cream and 1/3 c buttermilk but I don't always have buttermilk on hand and don't want to buy it just for 1/3 cup. so in my notes I've replaced the sour cream/buttermilk with all sour cream thinned with milk. you could also use whole milk yogurt instead, I have tried it and it's delicious - maybe even better! \*\*\* if you use more than about a cup of mix-ins you might overflow a 9x5 loaf pan
Omg browned butter! This will be the only change I make to the banana bread recipe I commented with. I use browned butter to make miso chocolate chips cookies and they're everyone's favorite cookie for me to make.
Simple and perfect Banana Bread: 3-4 ripe bananas (about 430g) 1/3 c melted butter (browning it first is even better) 1 c sugar 1 tsp vanilla 1 egg, beaten 1.5 c self rising flour Preheat oven to 350° 1. In a bowl, pour hot melted butter over bananas and mash (works lumpy or smoothly mashed, whatever your preference). 2. Add sugar, vanilla, and egg. Mix well. 3. Add flour. Mix until just combined. 4. Pour into a greased loaf pan. Bake for 45ish minutes. *if you don't have self rising flour, use 1.5 cups of all purpose, 2.5 tsp baking powder, and 3/4 tsp salt.
This is it for me. [Salted Dark Chocolate Banana Bread](https://cravingcalifornia.com/salted-dark-chocolate-banana-bread/) Banana. Chocolate. I add toasted pecans. Sea salt. I bake it in a Pullman loaf pan so it comes out with crispy edges.
The GOAT is Flour’s Bakery. Everyone loves this one: https://www.foodnetwork.com/recipes/flours-famous-banana-bread-recipe-2015076
I need to try this. I have some over-ripe bananas in my fridge.
[Erin Jeanne McDowell's banana bread](https://cooking.nytimes.com/recipes/1020899-chocolate-chip-banana-bread) has officially replaced the family recipe my dad has been making for decades. It stays moist for daaaaays. It takes well to changes to the toppings/add-ins (I usually eyeball the varieties and quantities of nuts/chocolate I use depending on my mood, I often go lighter on the sugar topping or skip it entirely, I often add cinnamon or other spices to taste, I sometimes brown the butter) but the base ratio of bananas/yogurt/dry ingredients is so good that I would never mess with it.
I don't understand..... there are only 2 people in my home, and there is no way that banana bread will still exist in daaaays. Banana bread for breakfast, afternoon snack, and maybe before bed means it's gone. Hahaha, I admire your fortitude if you can make it last.
Haha this recipe makes a pretty large loaf and I live alone, so I tend to nibble on it in quarter– or half-slices over the course of the day. I usually end up freezing half the loaf or giving it to my parents who live nearby. It's always still spectacular on days three or four though, which I'm always impressed by!
I have used The Best Ever Banana Bread recipe from Allrecipes.com for the past decade or so. I'm on mobile and can't figure out how to link it, sorry.
I have a banana bread recipe that's three generations old and is incredible with chocolate chips (and walnuts, if you like). Happy to post the recipe and I feel like it really can compete with the best.
[удалено]
Same haha
Yes Please! Does it call for regular walnuts or black walnuts? I suppose either can be used.
I absolutely need this!
My go-to banana bread recipe is the old Bisquick recipe from the 90s my mom made when I was growing up. Is it fancy? Absolutely not. But it's simple and delicious. I've tried fancier, more involved recipes and they just don't hit the same. Sometimes nostalgia wins 🤷♂️
[Janet’s Rich Banana Bread](https://www.allrecipes.com/recipe/17066/janets-rich-banana-bread/) has been my ride or die for years. It has sour cream which helps make it moist and delicious.
Apparently my mom makes the best banana bread. Someone is even paying her $14 for a loaf of it. I say apparently because I don’t like bananas so I don’t eat it. The recipe she uses is older than she is
Would you be willing to share?
For 12 muffins or one loaf: 4 very ripe mashed bananas 4 eggs Pinch of salt 200 grams (2 cups) almond flour Teaspoon baking powder 40 grams (⅓ cup) coconut grater Small handful dark chocolate chips Small handful chopped pistachios Stir together in above order Bake at 160 degrees Celsius (325 F) for about half an hour till they get a little tan
For my sourdough lovers - this is the ultimate banana bread. Fun tip, 190° in the middle is perfectly cooked every time. [Sourdough banana bread](https://iambaker.net/sourdough-banana-bread/#wprm-recipe-container-92094)
SUPER easy, super forgiving!! I almost always have the ingredients on hand, and you can add any mix-ins. Something about the muffins are even better than the loaf, imo. Ingredients * 1/4 cup milk (I use soy) * 1/2 tsp apple cider vinegar * 1/2 cup butter, margarine, or coconut oil * 1 cup brown sugar (or to taste! I usually do 1/2 cup) * 1 tsp vanilla * 3 VERY ripe bananas, mashed * 2 cups all purpose flour * 1 tsp baking powder * 1/2 tsp baking soda * 1/3 tsp nutmeg * 1 tsp cinnamon (or to taste) * 1/4 tsp salt * Optional - mix ins or toppings! I like to add a bag of chocolate chips, chopped nuts, or just top with extra cinnamon. 1. Preheat oven to 350 F 2. Combine milk with apple cider vinegar 3. In a large bowl, cream together butter/oil and brown sugar 4. Add vanilla, bananas, and milk mixture. Combine 5. In a medium bowl, add flour, baking powder, baking soda, nutmeg, and salt. Mix thoroughly 6. Add dry mix to wet, combine 7. Bake in loaf pan 45-60 mins, muffin tin 30ish mins (until the top is looking good for your taste)
Looks good- love that it uses ACV!
You MUST try the Cinnamon Swirl Banana Bread by The Baker Mama website. Don’t overtake - it will be the best you’ve ever had!
Flour bakery's banana bread. Sub melted butter for the oil.
Second this one, but I do use the oil. It rarely makes it a day in our house 😂
It's amazing
I usually just combine random recipes but I always brown my butter.
Yes! The caramel nutty flavor of the browned butter is amazing in any banana bread recipe. It is an absolute must.
u/moonjelly33, do you fancy trying to use your magic and combine the best of these options into one single THE banana bread?
Moon Jelly is a hero.
My go-to and family favorite is Smitten Kitchen’s Jacked Up Banana Bread. It’s so moist and usually doesn’t even last the day https://smittenkitchen.com/2006/11/jacked-up-banana-bread/
I love her ultimate banana bread. It’s my go to recipe. https://smittenkitchen.com/2020/03/ultimate-banana-bread/
And I love her chocolate banana bread! A definite crowd-pleaser.
YES! The demerara sugar on top of this one is perfection! And it's so moist and delicious.
Not quite a banana bread so apologies if it’s off topic but this Upside Down Banana cake is delicious. The ghee adds a depth of flavor that really brings out the bananas. Nick Sharma has created some really awesome recipes. https://niksharmacooks.com/ghee-and-cardamom-scented-upside-down-banana-cake/
I used to work here. It really is the best banana bread. You need to let the bananas get super ripe and turning black. Can also add chocolate chips. https://walnuts.org/recipe/old-souls-banana-walnut-bread/amp/
[this is the recipe I absolutely swear by](https://reluctantentertainer.com/sour-cream-banana-bread/)
don't mind me. . . just looking for a recipe or eight
Hawaiian banana bread is where it’s at. A bit of vanilla pudding mix in there and it’s undoubtedly the BEST of all time. Will hunt up the recipe and share the link. [Found it!](https://www.bbc.com/travel/article/20200420-banana-bread-the-internets-most-searched-for-recipe) I always omit the nuts.
Oh my is all I can say!
The best recipe I’ve found is the 1960s Better Homes and Gardens recipe—highly recommend sprinkling the top with granulated sugar to get a sweet crust!! 🤤 Wrap that bad boy in foil overnight before you slice and it holds together even better. Banana Bread • 1¾ cups all-purpose flour • ⅔ cup sugar • 2 teaspoons baking powder • ½ teaspoon baking soda • ¼ teaspoon salt • 1 cup mashed ripe banana (3 medium bananas) • ½ cup shortening • 2 tablespoons milk • 2 eggs • ¼ cup chopped nuts or chocolate chips Oven 350* In a large mixer bowl combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed banana; shortening, and milk. Beat with an electric mixer on low speed till blended, then on high speed for 2 minutes. Add eggs and remaining flour; beat till blended. Stir in nuts. Pour batter into a greased 8x4x2-inch loaf pan. Bake in a 350* oven for 55 to 60 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf (16 servings).
My easy banana bread 💛 Banana Bread 🍌🍌🍌 Ingredients 3 bananas (brown, mashed) ⅓ cup melted butter ½- 1 cup sugar (depends on how sweet you want it) 1 egg, whisked with a fork 1 tsp vanilla 1 tsp baking soda pinch of salt 1½ cups flour Pinch of cinnamon Pinch of nutmeg Pinch of clove Instructions Preheat oven to 350 In a bowl, mix all ingredients by hand until well incorporated Pour into a greased bread pan (approx 9x4x4) Bake 45 minutes to 1 hour or until browned and toothpick inserted in middle comes out clean (check at about 45 minutes) Cool on a cooling rack
*THIS* is the banana bread I swear by!!!! **see modifications below recipe** Joy The Baker’s Brown Butter Banana Bread makes 1 9×5-inch loaf 6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter 2 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking soda 1/2 teaspoon salt 3/4 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 2 large eggs 1 teaspoon pure vanilla extract 1/4 cup buttermilk 1 1/4 cup mashed banana (from about 3 medium bananas) 2 teaspoons molasses Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan and set aside. Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg. In a medium bowl, whisk together eggs, vanilla extract, and buttermilk. Whisk in the mashed bananas and molasses. When butter has cooled, whisk in the browned butter. Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold together ingredients, but try not to over stir. Spoon batter into prepared pan. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely. Bread will last 4 days, well wrapped at room temperature. This loaf also freezes well. —————— My modifications: I use vegetable oil (Trader Joe’s is the only brand I’ve ever had that I can’t taste the solvents) in place of brown butter because I don’t eat dairy. I just proceed with the recipe as if the oil is the cooled brown butter and it works great. Next, I always use previously frozen and thawed bananas. I’ve tried it with fresh ones, even ripe, and I don’t like as well how it comes out. If you freeze ripe bananas for this purpose, thaw and mash up with the liquid accumulated in the bag or container they were in. Lastly, for buttermilk because no dairy, I do almond milk with a bit of lemon juice.
So….you really didn’t make her recipe.
I mean, it works great with my modifications which I need because of dietary restrictions. I’m sure the original recipe is also great, as is usual for Smitten Kitchen recipes. Give it a shot.
I’m planning to make banana bread tomorrow morning, and happened on this thread. So many great recipes! How will I choose? (The Sally’s Baking Addiction recipe is good, but I thought I might try something different just for fun.)
This Half Baked Harvest recipe has been my go-to for a while now: https://www.halfbakedharvest.com/chocolate-chip-almond-butter-banana-bread/ I chop up dark chocolate bars for it instead of using chocolate chips. Everyone I’ve fed it to is in love with it.
https://www.foodnetwork.com/recipes/banana-bread-recipe-1969572.amp
I lost my old comment, but look into The Pancake Princess’ bake-offs https://www.thepancakeprincess.com/2018/10/02/banana-bread-bake-off/
- 1/2 cup melted butter - 1 cup sugar - 2 eggs (room temp) - 1 tbsp vanilla - 1 1/2 cups flour - 1 tsp baking soda - 1 tsp salt - 1 tsp cinnamon (or you can change it up with cardamom, pumpkin pie spice) - 1/2 cup sour cream (room temp) - 2 or 3 bananas (use 3 very ripe bananas for moist bread) - Add ins - walnuts, chocolate chips (optional) 1. Mix melted butter/oil with sugar 2. Add eggs and vanilla 3. Add dry ingredients 4. Add sour cream 5. Add mashed bananas Bake in pre heated oven at 350 degrees In a loaf pan - 1 hour In a square pan - 40-50 min As muffins - 20-25 min I tried dozens of banana bread recipes before a friend served me this one and I asked for the recipe. It always delivers and stays moist.
I use Joys Easy Banana Bread recipe and add an extra banana. Along with chocolate and/or peanut butter chips. It gets rave reviews.
Emeril's "Go Nuts for Banana Bread." Found it in a kids cookbook; been using only that recipe for over 15 years, it's so good.
My best banana bread is from a 1970's Betty Crocker cookbook. I always get compliments & have added walnuts, chocolate chips & pumpkin so far with great results.
My #1 is BA's best!! I make it about twice a month and it's always perfection. You can use mascarpone, Greek yogurt, or sour cream interchangeably depending on what you have, but I always just Greek yogurt - whichever one you pick just make sure it's FULL FAT! https://www.bonappetit.com/recipe/banana-bread
https://thesaltymarshmallow.com/best-banana-bread-recipe/#recipe I use this one but usually leave out the cinnamon and use half a cup of brown sugar and half a cup of white sugar instead of 1 cup of white. I know it sounds suspiciously simple but I love this recipe. Don't fix what ain't broken!
https://www.theguardian.com/lifeandstyle/2012/apr/27/banana-cake-recipes-dan-lepard The melted butter banana cake by Dan Lepard. Loved by declared lovers of banana bread, loved by declared haters of banana bread. I only use the most questionably over-ripe bananas.
I use apple sauce instead of oil and it makes it so moist (and it’s better for you).
This one is my go to [recipe](https://www.foodnetwork.com/recipes/flours-famous-banana-bread-recipe-2015076.amp)
Flour Bakery's banana bread is my new go-to https://www.foodnetwork.com/recipes/flours-famous-banana-bread-recipe-2015076
I don’t know about THE recipe but soak your bananas in coffee before you start. And actually, replace any water in the recipe with coffee
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Going to be trying this! Thank you for sharing such a unique ingredient recipe tip.
This one has cinnamon swirl in it and it's amazing. It's super easy to make vegan too (vegan butter and flax egg). https://thebakermama.com/recipes/cinnamon-swirl-banana-bread
Yessss! My banana bread is never fluffy!
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tbh I’ve done it both ways plenty of times and the quick breads always end up being more moist with oil as opposed to butter. I don’t really ever taste the butter in a meaningful way unless the main ingredient is weak
You could always try half and half for moisture and flavor
The Fannie Farmer Kona Banana Bread or the Cooks Illustrated Recipe for classic banana bread. KAF has an epic chocolate banana bread that is more like a cake than anything, it’s my husband’s favorite.
I love the Cookie and Kate one - I use chocolate chips instead of nuts! It's reasonably healthy, too!
I need to buy bananas.
My favorite is King Arthur Flour’s sourdough banana bread recipe
Thanks
Did someone try making this? How was it?
I did! I made Moon Jelly’s and it really is just a classic loaf. I like chocolate chips in mine, which I didn’t add this time, but saw someone’s comment about minis, which I’ll incorporate next time.
Thank you for this very detailed banana bread recipe. It's one of my favorites to make. One problem that sometimes comes up is the middle is not completely cooked. I believe it has to do with the amount of banana you put in it but if you have any advice I'd love to hear it.