This one is very good and very moist.

Becky

* Exported from MasterCook *

Banana Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas
Frosting:
1/2 cup butter -- softened
1 package cream cheese (8 ounces) -- softened
3 1/2 cups confectioners' sugar (1 lb box)
1 teaspoon vanilla extract

DIRECTIONS:
1. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
3. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
4. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

Source:
"www.allrecipes.com"

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NOTES : I had to cook this for more than hour to get it cooked through, but it was very moist. Toasted chopped walnuts on top would be a nice addition.

Use a metal pan (not glass) to bake it in if you're going to put it in the freezer!

This one's good too, and it only gets better after sitting for a day or two.

Becky

* Exported from MasterCook *

Banana Nut Carrot Cake Squares

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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Cake
2 cups flour -- unbleached
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 tablespoon baking powder
3 large eggs
1/2 cup brown sugar
1/2 cup honey
3/4 cup vegetable oil
1/2 cup pineapple juice -- or orange or apple
1 cup grated carrots
1 cup mashed bananas
1 cup chopped walnuts
Icing
3 tablespoons melted butter
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon milk

Preheat the oven to 350F.
Grease a 9"x12" baking pan.
In a large bowl sift together the flour, cinnamon, cloves and baking
powder.
In a smaller bowl beat together the eggs; add sugar and honey; whisk in the
oil and juice. Mix into the dry ingredients. Stir in the carrots, bananas
and walnuts.
Pour mixture into the baking dish. Bake 40 to 45 minutes or until a
toothpick inserted into the center comes out clean. Frost with icing while still warm.

Source:
"The Zen of Cooking by
Lucille Naimer""

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NOTES : This tastes better if made at least one day in advance.

My family favorite!

Sour Cream Banana Bread

1 cup sugar

1/2 cup oil

2 eggs

1 cup mashed bananas (2 medium)

1/2 cup sour cream

1 teaspoon vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour
cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry
ingredients are moistened. Pour into prepared pan.
Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.

Here's the recipe I used for years at the deli. We made 10 loaves at a time, never had any that didn't sell. We did it with nuts and with out the nuts. Even after making thousands of loaves, I still love banana bread. It's best to use very, very ripe bananas. I draw the line when I see mold. I remember goofing once and adding twice the amount of butter, it was very rich that time, a little over the top.
You can use plain yogurt as the recipe calls for or buttermilk, but we often didn't have either so we very often used whole milk with a teaspoon of vinegar stirred into it. You couldn't tell the difference.

BANANA BREAD

2 C unbleached AP 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 noted above)
2 large eggs, slightly beaten
6 Tabsp butter, melted and cooled
1 tsp vanilla

Preheat oven to 350°. Grease and flour bread pan.
Whisk dry ingredients together in a large bowl, stir in walnuts.
In a medium bowl mix together bananas, yogurt, eggs, butter and vanilla.
Add wet ingredients to the dry, mixing gently with a spatula, just to combine, batter should look lumpy. You don't want to over mix. Scrape batter into loaf pan.
Bake about 55 minutes, until loaf is golden and a toothpick comes out almost clean. It can have a crumb or two, but you don't want wet showing on the toothpick.
Cool about 5 min., then turn out of pan to finish cooling on a wire rack.

Makes 1- 9" loaf.

Nancy

I make Glenda's recipe in a bundt pan for hubby..
It's his favorite banana recipe I make.

Thanks Terri, it is a favorite and so moist! Plus so easy!

Thanks for the recipes...I'll be making banana bread today.

Patti

Thankyou Ladies for the recipes, I have too many bananas getting ripe too soon, I'll try some of these recipes, they sound real good.

Nancy - made this bread today. Outstanding!!

i am too late for this batch..but at allrecipes.com the banana crumb muffins which i also make into banana bread is the best banana bread i have ever made, and i have made at least 70 different recipes as i also bake for a hospital cafe... is is a nice light colored inside, very moist incredible muffin/bread..everyone comments on what a wonderful recipe it is....
we also make a moist banana bar and the topping has whipped cream and cream cheese, and is so light and delicious!! I don't have that recipe at home though..but to die or!!

Here is a link that might be useful: Banana crumb muffins

Thank you, Julier. I'm glad you enjoyed it.

Nancy

I just made banana bread last night, although I don't really care for it because I don't like bananas the kids love it. My recipe is kind of like Nancy's because I use yogurt, but kind of like Glenda's because it calls for sour cream and like neither because it takes shortening, LOL. I'd rather have cake, though.

Even with my banana bias, I love this cake. I made banana bread because I can leave that alone but this cake is impossible for even me to resist. The notes are from the original poster but like her, I omit the lemon zest.

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.

Annie

OK tomorrow I'm buying bananas. I've just been buying small bunches and keeping them in those green bags which allows us to eat them and not turn brown so fast so we haven't had banana bread for a while. I've made Nancy's recipe and it's great, now I want to work my way through those wonderful looking recipes posted above. Thank you all.

I am a bit late but this 10-min-banana-bread from The Joy of Cooking is worth trying next time.

Preheat oven to 350F

In a small bowl, mix together
1/2 stick (4-5 tablespoons) butter, softened
2 eggs
2 or 3 very ripe bananas (mashed)
2/3 cup sugar

In large bowl, combine:
1 1/3 cup all-purpose unbleached flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon (optional)

Mix wet and dry ingredients together. Pour in two small loaf pans and bake at 350F for 30 mins, or regular loaf pan for 50 mins, or until toothpick comes out clean.