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Do you love Banana Bread? What's your favorite banana bread?

I love banana bread, never feel I can have enough of it. Moist, banana-y, and delicious. There are so many recipes to make banana bread and they are so easy to make. Most of the bread banana recipes is to cream the butter and sugar, add eggs and mashed bananas, then mixed with flour, baking soda and salt. This is the basic dough, of course you can always add fresh or frozen berries, such as blueberries, raspberries, or strawberries or mixed berries; or add some walnuts, pecans or even chocolate chips. Whichever way you make it, it always turns out delicious.

For the healthier version, you can always use applesauce to replace butter, it's still moist and absolutely delicious.

How about you? How do you make your banana bread? Really want to hear some great ideas :) Thanks in advance.

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  1. Banana cakes and banana breads are sort of my baking specialties. When I head up north, I usually prep banana bread ingredients so that I can use the oven to help warm up the cabin!

    As for some of my tricks, I only use once-frozen bananas. I let them thaw in a ziplock so they are black as night once they reach room temperature. After the bananas ooze out of their skins, I squeegee the skins with my fingers to squeeze out every last bit of nasty banana juice. That banana juice is like breastmilk to a baby, it's pure gold.

    When I combine the dry ingredients in with the butter/sugar/egg/banana mix, I hold off on the milk until I've mixed things a bit. Then I start adding milk until the batter has the consistency of a thick tomato soup. This is generally more milk than most would use. However, I extend out the baking time and lower the oven temperature so that it cooks through to the center. The bread always comes out a little wobbly but after only 10-15 minutes of cooling, the center is solid and it is a dense and moist masterpiece.

    That's how I like it and nobody has turned up their nose to it yet.

    Other tips/ideas?

    2 Replies
    1. re: GutGrease

      Just use four bananas and any of the great recipes you can find. It makes the cake/bread so very moist.

      1. re: GutGrease

        I peel the bananas and wrap them in saran before I freeze them. No black skins, no problems peeling them, no black bananas...

      2. I make a very dark banana bread, with coffee and rum and muscovado sugar, adapted (mostly to reduce the sweetness) from this recipe. This also has the benefit of using melted, or even browned butter, so no creaming required.

        http://chezpim.com/bake/the-morningaf....

        I also keep some very sharp rhubarb compote in the freezer. Put some at the bottom of the pan, and it comes out something like a rhubarb upside down banana cake, which I have warm with clotted cream.

        5 Replies
        1. re: tavegyl

          The rhubarb addition sounds heavenly, thanks for sharing this. This sounds like the perfect procrastination for my day today, plus it will make the house warm and cozy, and use up those pesky, multiplying bananas from the freezer.

          I like the ideas people gave for subbing in some brown sugar, and adding vanilla. Thanks again!

          1. re: tavegyl

            Coffee and rum sounds delicious, and rhubarb compote at the bottom of the pan is another great idea, I have never tried to mix in any of these ingredients. I will certainly make a banana bread by using them. I bet it should be super. Thank for sharing :)

            1. re: tavegyl

              Both these variations sound great. But especially the coffee and rum version. I was going to make a very light banana bread for my exercise class but may have to try this one out on them instead.

              1. re: tavegyl

                I made this recipe last week, with the Jameson's and a third brown sugar. It was delicious.
                I had the last slice yesterday, for breakfast. It was so much better than the slice I had fresh, the flavores had developed and it was still super moist. This was 6 days later!
                Perfect for gifting people, and I look forward to making this one again.

                1. re: tavegyl

                  I just bookmarked this version, sounds terrific, thanks!

                2. I like to mix in a bit of tapioca pudding into my mashed bananas.

                  And always brown sugar.

                  3 Replies
                  1. re: ipsedixit

                    What the difference tapioca pudding makes? I have never tried it.

                    Yes, always brown sugar, me too. It does add some depth to the taste.

                    1. re: happyzhangbo

                      A little zip to the banana flavor. Try it.

                      1. re: ipsedixit

                        Next time, I will add some tapioca pudding into my banana bread, then I will have a reason to make a tapioca pudding too, hmm, another one of my favorites... Thanks for the idea.

                  2. I've made Corwynn Darkholme's "Strawnana Bread" (strawberry and banana) bread 5 or 6 times now -- always a hit.
                    http://allrecipes.com/recipe/strawnan...

                    1 Reply
                    1. re: blue room

                      This recipe sounds good. I like the idea of using both bananas and strawberries, which will certainly make the bread super moist and yummy. Alos love the nutmeg, will have to add this one to my "to-bake" list. Need some strawberries and more bananas. Look forward to making it. Thanks for sharing :)

                    2. Last Banana bread I made was the Flour's Famous Banana Bread. Very good and moist.

                      http://www.foodnetwork.com/recipes/gi...

                      2 Replies
                      1. re: LUV_TO_EAT

                        I made this recently and I thought it was excellent. I used to use James Beard's, but I think this is better.

                        1. re: LUV_TO_EAT

                          Just made this last night and it was great - the instructions about how to mix the ingredients really made a difference (and be sure to bake for the full hour).
                          I used frozen and defrosted bananas and also made a few modifications based on personal taste that worked well - subbed 2/3 WW flour for the 2/3 white; 2 tbs maple syrup for the 2 tbs white sugar; 1.5 tsp cinnamon and 2 tsp vanilla (for the .5 and 1 tsp in the recipe); and 1/2 c chopped almonds and 1/2 c chopped dark chocolate for the walnuts.