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Favorite Banana Bread Recipe?

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  1. Here you go, Perfect Banana Bread--a recipe and article written by yrs truly. A lovely, light, tea-bread version. Particularly good lightly toasted and spread with cream cheese and apricot jam.

    Link: http://www.sfbg.com/37/37/x_table_rea...

    3 Replies
    1. re: dixieday

      "strangely compatible with chocolate ice cream"

      nothing strange about it - ever had a chocolate-covered frozen banana?

      1. re: dixieday

        Thank you for your receipe! I've been saving all my bananas to do a b bread!

        1. re: dixieday

          Not quite a decade on but having a surplus of squished bananas and spare room in an oven at the 180C mark I ran a search on chowhound and gave this recipe a go.
          Will definitely be baking again but with half the sugar. It wasn't over sweet, but we definitely didn't need the 2/3 of a cup. Very light texture, lots of flavour and still tastes great the next day.
          Thanks dixieday! - I liked the accompanying text to the recipe also.

        2. This is my favourite:

          Martha Stewart's Banana Bread

          1/4 Pound (1 stick butter), room temp
          1 c sugar
          2 eggs
          1 1/2 c flour
          1 t baking soda
          1 t salt
          1 c mashed very ripe bananas
          1/2 c sour cream
          1 t vanilla extract
          1/2 c chopped walnuts or pecans

          Preheat oven to 350°F, butter 9X5X3" loaf pan. With an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs beating well. Sift (yeah right) the dry ingredients together and combine with the butter mixture. Blend well. Add the bananas, sour cream, and vanilla. Stir well. Stir in the nuts and pour into the pan. Bake 1 hour until a cake tester comes out clean. Turn out onto a rack to cool.

          I also like to sprinkle a little golden caster sugar on top before baking.

          1. From Cooks Illustrated. Always gets raves when I make it.

            Link: http://cooksillustrated.com/recipe.as...

            3 Replies
            1. re: Shaebones

              Ah, but this link only works if you're already a CI subscriber. Care to circumvent this and post an in-your-own-words version of the recipe?

              1. re: dixieday

                Sure, here it is;
                Use 9" loaf pan greased and floured

                2 cups flour
                3/4 cup sugar
                3/4 t baking soda
                1/2 t salt
                1/2 cup flaked, sweetened coconut
                1 cup macadamia nuts, chopped
                3 large very ripe bananas mashed (approx.1 1/2 cup)
                1/4 cup plain or vanilla yogurt
                2 large eggs beaten lightly
                6 T unsalted butter melted and cooled
                1 t vanilla

                Preheat oven to 350. Toast coconut and nuts, stirring every 2 minutes until golden , about 6 minutes. Combine coconut and nuts w first 4 ingredients, set aside.

                Mix together mashed bananas, yogurt, eggs, butter and vanilla. Lightly fold banana mixture into dry ingredients until just combined. Pour into loaf pan and bake 'til golden and toothpick stuck in center comes out clean, about 50-55 minutes. Cool in pan for 5 minutes then turn out onto cooling rack. Yum!

              2. re: Shaebones

                The CI banana bread is also my favorite.
                The mushier the banana, the better! (I like to smoosh the bananas with a fork and keep it chunky, instead of pureeing it to a super smooth paste.)

                And for those with a sweet tooth, add 1-2cups of chocolate chips.

              3. You didn't ask for a low-fat banana bread recipe but I'm offering this one from EPI because it really is excellent for a low fat baked product (not easy to find them!)...NOTE: recipe calls for 1 cup mashed banana or 3 ripe ... USE the 3 ripe bananas even if it's over 1 cup, makes it more moist. Link below.

                Link: http://www.epicurious.com/recipes/rec...

                1 Reply
                1. re: Val

                  I use this one as a blue print, not because it's low fat, but because it's easy and yummy. It's not as low fat once i'm done fiddling with it!

                  I actually use four small bananas for this, and only bake 45 min, to keep it moist. I've lowered the sugar to 1/2cup, and stirred through a bar of bittersweet chocolate, chopped. And cinnamon! Don't puree the bananas - some texture is very good.

                2. absolutely without a doubt, the banana bread from the silver palate cookbook. it has spoiled me for anything else.

                  3 Replies
                  1. re: jerusha

                    Agreed! The zucchini bread from the Silver Palate is excellent as well.

                    1. re: jerusha

                      I love the Silver Palate recipe for banana bread. I sometimes sub in half applesauce for half of the butter. I think the big difference in taste is from using part whole wheat flour. I get a lot of rave reviews on this banana bread.

                      1. re: Coyote

                        I never thought of doing that with banana bread, great idea!

                    2. Thanks all! Now I have to decide which one to make. I like a crunchy muffin-top like crust.

                      1. I like roasting the bananas. It starts smelling like banana bread even before it bakes. The link below is great, we didn't like the pumpkin seeds but you can chop them up and put them on top.

                        Link: http://www.101cookbooks.com/archives/...

                        1. I love banana bread and this is my family's recipe. It's very simple. Use ripe bananas and it will come out soft and rich.

                          Mix together:

                          3 ripe bananas (lots of brown specks)
                          1/4 cup margarine, softened (I often use butter)
                          1 cup sugar
                          1 egg
                          2 cups flour
                          3/4 tsp baking soda
                          1/2 tsp baking powder

                          bake at 350 for 30-45 minutes in a bread pan (when a toothpick comes out clean, it is done. Usually about 40 mins)

                          Optional: add 1/2 cup to 1 cup chocolate chips (you could add nuts too but I don't like nuts in my banana bread).

                          My biggest problem with this recipe is that I try to cut it while it is still too hot, since I am always so eager to eat it. It's better to let it cool a bit so it can slice though. :)

                          Dave M.P.

                          1. I noticed that the banana nut bread recipe from Martha's website uses butter, whereas the one in the baking handbook uses vegetable oil. Will there be a noticeable difference in texture and flavor by using the oil instead? I'd appreciate any feedback from those that have made either recipe. Thanks!

                            1. I found this 6 years ago and have been using it since:


                              It's very moist and dense, so if that's not how you like it, then it probably wouldn't be the ideal recipe. It's easy and and pretty flavorful. If you want it a little lighter, I've found that decreasing the amount of banana works pretty well.

                              1. Recipe that was given to me years ago when I lived in Albuquerque NM for about 12 hours.. kidding (11 months) I was so homesick for the Bay Area!
                                I was given a wonderful recipe from an excellent home baker and cook, called Miss Lil's Banana Bread... Very good, moist and dark, uses lots of butter.. oh well.

                                1 Reply
                                1. re: chef chicklet

                                  I nominate the banana bread from Home Baking by Alford and Duguid. It has unsweetened coconut and butter. Didn't seem too sweet to me. I put demerrara (sp) sugar on top for a little crunch.

                                2. Whatever recipe you settle on.... add about 1 cup of dark chocolate chips to the batter.

                                  1. I have two faves, Cooking Light's Marbled Chocolate Banana bread: http://find.myrecipes.com/recipes/rec... and Bonnie Stern's Banana Bread in Complete Heartsmart; unfortunately it's not on her website. It's nice and light and moist. The recipe relies on plain yogurt and canola oil instead of traditional fats...it's a fave snack around here.

                                    1. Thank you all for the suggestions. I went with the recipe posted with lots of bananas and tweaked it with a few things from Martha's version. Unfortunately the top cracked but I think that might be my fault. I opted for the choppedave walnuts and added vanilla and buttermilk since I didn't have any sour cream on hand and was not successful finding unsweetened coconut. Nonetheless I think it will be fine and I'll definitely try roasting a few bananas for a contrast in flavor next time!


                                      The bread is delicious and very moist! This is by far the best banana bread I've had. Many are dry and heavy but that isn't the case. The walnuts add a nice component and I did grate a little nutmeg and cinnamon too. The flavors are well rounded and I don't know if the coconut is needed. I think the buttermilk added great flavor and definite moistness. This one is a keeper! Thanks again for your help.

                                      4 Replies
                                      1. re: gabby29

                                        my 2 cents: If you don't have sour cream you can always sub plain yogurt...and if all you have is vanilla yogurt then use it and cut back on the sugar a bit.

                                        Congratulations on your banana bread success :)

                                        1. re: gabby29

                                          To keep the top from cracking, I firmly tap the filled loaf pans against the counter a few times. Then, I take a butter knife and score the top of the batter (one line down the length of the loaf, leaving 2-3 inches at each end, depending on the size of your pan... just don't go end to end). Any gases will escape through the score, leaving a nicely centered gap at the top of the loaf.

                                          I'll echo maplesugar and say congrats!

                                          1. re: geekyfoodie

                                            Wonderful advice! I'm really excited. I took a picture with my mobile phone and my mother thought it was a cake. It rose nicely and is very most. My in house taster is pleased and gleefully toted some to school for brekkie today. I will try your suggestions and definitely tinker with the recipe.

                                            1. re: gabby29

                                              Banana bread has been one of my go-to recipes for all occasions. With the AllRecipes recipe, I make three mini-loaves instead of one loaf. It's so easy to put together that it makes great gifts or bake sale items. Even without a specific occasion, I'll make mini-loaves and keep one at home and one at my desk. Great for snacking.

                                              I'm excited that you're excited! :)

                                          1. re: skippy66

                                            This my exotic bread thing at the moment: Pear & Hazelnut loaf. really great.

                                            Since i got my Breadmaker I've been going a bit mad with experimentation. Nothing has gone (excuse the pun) pear-shaped yet! Here's the recipe- http://theideaskitchen.co.uk/cook/rec...