banana bread recipes?......

every time i open my freezer a frozen banana falls out.................. i think its time to bake some banana bread

Does anyone have a good recipe they are willing to share? i usually scour allrecipes and go through the reviews, but i realize i have tried quite a few on there. Just wondering what others use.

Becky,

Here is the one I use, from a really old cookbook of my mom's. It is from the Junior League of Little Rock, AR. I've tried other recipes, but this one is my favorite. It always gets rave reviews. It is not dense like some are.

1 cup sugar
1/2 cup softened butter
2 eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground cloves
3 crushed bananas
1/2 cup chopped nuts, optional

Cream sugar and butter; add eggs; beat well. Sift in flour, soda, cinnamon, and cloves; beat well. Mix in bananas (and nuts). Pour into greased loaf pan; bake one hour at 325 degrees.

I usually have to bake it about an hour and 10-15 minutes for it to get done, but just check it with a knife in the middle after an hour to see if it's done yet.

Becky,

I use the recipe from "The Joy of Cooking" shortening and all. It is a lush bread and never is around very long. Hmm I have a few nanners to use up...a loaf may be in order.

Becky,

Here is the one I use, from a really old cookbook of my mom's. It is from the Junior League of Little Rock, AR. I've tried other recipes, but this one is my favorite. It always gets rave reviews. It is not dense like some are.

1 cup sugar
1/2 cup softened butter
2 eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground cloves
3 crushed bananas
1/2 cup chopped nuts, optional

Cream sugar and butter; add eggs; beat well. Sift in flour, soda, cinnamon, and cloves; beat well. Mix in bananas (and nuts). Pour into greased loaf pan; bake one hour at 325 degrees.

I usually have to bake it about an hour and 10-15 minutes for it to get done, but just check it with a knife in the middle after an hour to see if it's done yet.

this recipe looks almost like what i use, but mine does not have eggs or milk in it. And it still comes comes out very moist. Yesterday i added one egg and about 1/2 cup of milk because it felt a little too stiff. I will try yours out tomorrow.

I am guessing i can substitute pumpkin for the bananas, i think i have seen that 3 bananas are about 1 1/2 cups. The other thing i play with are the spices, something i will add nutmeg, allspice, just depends on the day.

Just remembered i also like to use 1/2 c brown and 1/2 c white sugar, i like the flavor and darker color the brown sugar adds.

Becky,

I use the recipe from "The Joy of Cooking" shortening and all. It is a lush bread and never is around very long. Hmm I have a few nanners to use up...a loaf may be in order.

Would you mind posting the recipe? i have looked online for a joy of cooking recipe that includes shortening and cannot find one. they all ask for butter.

Becky,

Here is the one I use, from a really old cookbook of my mom's. It is from the Junior League of Little Rock, AR. I've tried other recipes, but this one is my favorite. It always gets rave reviews. It is not dense like some are.

1 cup sugar
1/2 cup softened butter
2 eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground cloves
3 crushed bananas
1/2 cup chopped nuts, optional

Cream sugar and butter; add eggs; beat well. Sift in flour, soda, cinnamon, and cloves; beat well. Mix in bananas (and nuts). Pour into greased loaf pan; bake one hour at 325 degrees.

I usually have to bake it about an hour and 10-15 minutes for it to get done, but just check it with a knife in the middle after an hour to see if it's done yet.

I used this recipe yesterday but substituted 1/3 C brown sugar for part of the sugar. It was great and had more of a 'holiday bread' taste and texture to it. It's a keeper. Thanks Becky.