L, it's not banana bread or muffins, but this is absolutely the best banana cake I've ever encountered. I don't even like bananas and I can eat this and Ashley says it's her favorite cake ever. It was posted here a couple of years ago, and is a Rose Levy Birnbaum recipe. I leave out the lemon, I've made it with a hand mixer instead of a stand mixer and I always grease and flour the pan because I bake it in a 9x13 pan and don't turn it out. Banana Cake (Rose Levy BerenbaumÂs Cordon Rose Cake) Jgarner-Cooking Forum (good as layer cake, elegant, delicate texture) mix together: sifted cake flour 2 cups (200 g) sugar 3/4 c + 2 Tbs (170g) baking soda 1 tsp baking powder 3/4 tsp salt 1/2 tsp puree together: 2 large ripe bananas 1 c (227 g) sour cream 2 Tbs or up to 1/2 c (30 g to 121 g) 2 large eggs 2 (100 g) grated lemon zest 2 tsp (I left this out since I don't like the flavor of lemon with banana) vanilla 1-1/2 tsp soften: Butter 10 Tbs (5 oz) (142 g) Add butter and half of pureed mixture to dry ingredients in stand mixer and mix at medium with paddle for 1-1/2 minutes. Scrape bowl and add rest of banana mixture in two batches, mixing 20 seconds after each addition. Pour into 9"x2" round pan (I just lined the bottom with parchment, no spray or butter) and bake at 350 F for 30 to 40 minutes. Cool for 10 minutes in pan and then turn out onto rack to cool completely. Hint: Use smallest amount of sour cream and 3 bananas for more pronounced banana flavor Cream Cheese Icing Cream cheese, softened 8 oz. Butter, softened 5 TBS (2.5 oz) Sour cream 1 Tbs Vanilla extract 1/2 tsp. Rum 1 Tbs Powdered sugar 1 1/4 C (5 oz) Process (yeah, the food processor) or beat cream cheese, butter, sour cream, and vanilla until smooth. Add powdered sugar and pulse until smooth. Makes enough to frost the top of a 9x13 sheet cake. Teresa, I've used that recipe and subbed macadamia nuts for the pecans, I probably got the recipe from you, LOL, I have had it long enough that it was back when I first started and didn't know enough to put the name of the poster on a recipe. houscrzy, yours looks good too and very different. Annie

My recipe is a keeper for us. It is 6 to 8 over ripened bananas mashed and set aside. Into a bowl, add 4 cups of flour, 2 teaspoons of baking soda, 1/2 teaspoon of salt, mix with your fingers or a fork and set aside. Into the mixing bowl, add 2 sticks of room temperature softened butter and 1 1/2 to 2 cups of brown sugar and cream it until it is nice and whipped. Then add 4 eggs and an 1/8 teaspoon of vanilla, and beat them into the butter. Then, add the bananas and mix until they're mixed in. Then slowly add the dry ingredients until it just reaches the fully moistened stage, but not beaten into a smooth batter. Don't make your flour work too hard. Then, divide the batter evening between two normal sized loaf pans sprayed with pam or lightly greased and floured. Bake for about an hour at 350 degrees. Always, moist, rich, and lots of banana flavor. Dense and wonderful spread with butter or sweetened cream cheese. Great to add mini chocolate chips to this recipe or some chopped toasted walnuts. You can eat this bread plain and cold or it will even toast up wonderfully for a richer buttery banana flavored treat. I make this recipe EVERY Monday morning from whatever leftover bananas I have. I know it by heart. We go through a LOT of bananas here. I usually buy two to three of the three pound bunches from costco a week. They are cheap, healthy and filling for snacks and of course, the banana bread is a food staple in our home. (The brown sugar amount is based on my mood. I stick in a little more sugar if I feel like it.)

Wow, thanks, it looks wonderful with the cream cheese … I'll have to try that, yum!! This is a recipe my mom had, but with some tweaks of mine. I don't cream or sift or anything, just throw it all in and mix it with my hand mixer. I grease the loaf pan with Country Crock and bake at about 350º. It takes 50-60 minutes depending on how much banana and whether it's in the glass or metal loaf pan (glass takes longer). I run a knife around the edges when it comes out and let it cool for at least 1/2 hour before trying to remove it onto a plate. 1 stick soft butter (original said 1/3 cup shortening) 1 tsp vanilla 2 tsp baking powder 1/4 tsp soda 3/4 tsp salt 2/3 cup sugar (I use brown but white also works) 2 eggs 1-3/4 cup flour (I use whole wheat) 2 large or 3 small ripe bananas chopped walnuts (as many as you want)

That blog from Kind Arthur Flour was really fascinating reading. Pretty technical but I like to know why something does or does not work. For example, I did not know that reducing the sugar in a recipe makes it less moist. I saved some of the links to hopefully save me from failures when altering a recipe. Cloudy Christine, I did not know that cakes with oil have more sugar! My favorite banana bread recipe from Cook's Illustrated uses melted butter. That also makes 2 loaves like this one; I should compare the sugar content in that one (sure enough, only ¾ c of sugar! But with 3 bananas, I don’t know how much sugar comes from those ). That tastes sweet but not as sweet as this zucchini bread recipe. For my purposes quickbreads are add-ons to breakfast. “Elevenses” to hold me til lunch (I am self employed and if busy often won’t break for lunch until 2 pm). Or something to have with afternoon tea. Lascatz, that Brazilian recipe looks interesting. Looks rather like a pound cake. Sleevendog, I would love that non-sweet recipe if you get the chance! I decided to start a new thread about the carrot quick bread. Banana bread ingredients from Cook's Illustrated 2 C unbleached all purpose flour ¾ C sugar ¾ tsp baking soda ½ tsp salt 1 C chopped walnuts (toasted if you have time) 3 very ripe bananas, mashed well ¼ C plain yogurt (buttermilk or sour milk works also, as above) 2 large eggs, slightly beaten 6 Tbsp butter, melted and cooled 1 tsp vanilla