It seems to me that claiming the best banana bread recipe is like saying you have the best cookie recipe. It just depends on what you like! But this is my favorite banana bread recipe, and I’ve tried several.
It’s changed up from an old church cookbook, and what I like best about it is that it doesn’t come out “mushy.” That’s the best way I can describe it.
I like the bread to be substantial, and if you put in too many bananas, or sour cream, the end result just seems undone to me.
So if you like those versions of banana bread, fabulous.
If you want a slice that’s a bit denser that can support some butter smeared on there, or handle going through the toaster (which is also really good if you’ve never tried it!) then maybe this is the recipe for you.
- 2 bananas, mashed well
- 1 cup sugar
- 1 egg
- 4 Tbs melted butter
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1-2 Tbs Brown sugar
- Preheat oven to 325 F
- Grease loaf pan
- Mash bananas in a pie plate with a potato masher or fork
- Combine flour, baking soda, and salt
- Mix bananas, sugar, egg, butter, and vanilla
- Add dry ingredients and stir
- Pour into greased pan and sprinkle with brown sugar
- Bake for 1 hour
Recipe can also be baked in 6 mini loaves. Top with 1 tsp brown sugar each and bake for 30 minutes
Serving Size:2 slices
Amount Per Serving: Calories: 180Total Fat: 4.4gSaturated Fat: 2.6gCholesterol: 24mgSodium: 284mgCarbohydrates: 34gFiber: 1gSugar: 40gProtein: 2.3g
So tell me, how do you like your banana bread?