I’ve been making this recipe for years. It’s the best banana bread I’ve ever eaten.
One of our daughters had an allergic reaction to bananas so we avoided them for several years and this is the one thing I really missed! She recently tried them again and didn’t have a reaction so I’m bringing this bread back into our lives.
This bread is more dessert than bread, it’s dense and moist.
I’ll add the full recipe at the bottom of post.
Preheat your oven to 350 degrees. Grease your loaf pan/pans. My recipe card says 1 loaf but unless your pan is very deep, trust me you need two. (I recently got two new bread pans and didn’t think about the fact that they were not as deep as my old ones. My beautiful bread ran all over the oven and had to be tossed.)
Start by sifting together flour, baking powder, cinnamon, baking soda, salt, nutmeg and allspice.
In a medium bowl, mash the bananas with lemon juice.
In a large bowl cream the butter.
Add sugar, 1/3 Cup of brown sugar, vanilla and the eggs, one at a time. Beat until fluffy.
Blend in banana mixture with spoon.
Stir in flour mixture alternating with milk just until flour disappears.
Spoon into pans. And sprinkle with remaining brown sugar.
I also add chocolate chips. Who doesn’t love chocolate?
Bake for one hour or until center is set. Cool in pan for 5 minutes before removing from pans.
2 Cups flour
1 and 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg and allspice
4 large very ripe bananas
2 tbsp lemon juice
1/4 cup butter
2/3 cup granulated sugar
2/3 cup packed brown sugar
2 tsp vanilla
1/3 cup milk
Chocolate chips for sprinkling (optional)
Preheat oven to 350
Grease bread pans
Sift flour, baking powder, cinnamon, baking soda, salt, nutmeg and allspice.
In a medium bowl mash bananas and add lemon juice.
In a large bowl cream butter, add sugar and 1/3 cup of brown sugar, vanilla, the eggs, one at a time. Beat until fluffy.
Blend in banana mixture with a spoon. Stir in flour mixture alternating with milk just until flour disappears.
Spoon into pans. Sprinkle with remaining brown sugar and chocolate chips. Bake for one hour or until center is set. Cool in pans 5 minutes before transferring to cooling rack.