This Homemade Banana Bread recipe is a keeper. Its difficult to go wrong with this one. Unless of course, you’re like me and on occasion forget an entire ingredient (lets say for instance… sugar… who wants a sugarless Banana Bread??).
As long as you remember to add the sugar (and other key ingredients), it should be smooth sailing to some warm, smells-like-home Banana Bread. This one is worthy of stashing away in your fall favorites recipe list.
- 1/4 cup butter, softened
- 1 cup sugar
- 2 eggs, beaten
- 4 1/2 bananas, finely crushed
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp vanilla
- Cream together the butter and sugar.
- Add eggs and crushed bananas, mix well.
- Sift together the flour, baking soda, and salt. Add to the mixture.
- Mix in the vanilla.
- Pour into a greased and floured loaf pan.
- Bake at 350 degrees for 60 minutes.
** This recipe is adapted from Best Banana Bread by Ikadlec on Food.com
We used a small rectangular dish rather than a loaf pan for this recipe, in order to take advantage of what we had on hand. However the timing and temperature stayed the same. Use whatever dish you prefer, just keep an eye on the timing to see when its done. Also, you can throw the bananas in a blender to save some time, but we just cut them into small slices and mashed them with the back of a fork.
The original recipe called for ½ cup butter. However it ends up being just too much. With ½ a cup you can distinctly taste the butter almost as though you spread butter on the bread like toast. So we reduced it to ¼ cup and added an extra half a banana to make up for it. The results were a world better… a banana bread that turns out to be the best ever, sweet, homemade banana bread. We’ve reached the ever-elusive Banana Bread Perfection!