That looks good Cynic!
I like banana loaf better than banana muffins. For some reason, I find the muffins are too heavy and wet.
I love a hunk of cheese with the loaf!

I haven't made banana bread in years and years....and you are right....someone always gives me some...but pumpkin bread, apple bread and honey nut bread....those I make!
Your bread looks good....I'll be over in the morning with my coffee cup.
Linda C

mmmm Love banana bread with either cream cheese on it or peanut butter. Preferably chilled banana bread. I have not made it in a few years. I guess I should bake some for snacks with younger son coming for a week at Thanksgiving. He loves my baked quick breads and Irish soda bread too.

A few weeks ago I received a call from a woman that had been given a mini loaf of my Hawaiian Banana Bread that I sold at the farmers' market. She wanted to order a full recipe from me. Her husband was going through chemotherapy and just didn't want to eat much of anything. But he ate up my banana bread and enjoyed it - she was so glad to see him eat anything. It was a good feeling to hear that.

Teresa

I used to have a little deli/convenience store and banana bread was one of our basic items that we tried to have available at all times. We sold big loaves, mini loaves and even slices. People even called in orders ahead of time.
What makes the best loaf? Pure unsalted butter, real vanilla, very ripe bananas, unbleached flour and bagging it as soon as it had cooled completely. We tried to stay a day ahead as it does improve the next day.

Nancy

That looks delish!

Banana bread is something I make quite often. My little guy loves fresh bananas, but sometimes I will misjudge and we end up with some going spotty (he wont eat them with freckles). Sooooooo lots of banana bread!

I hope you found a recipe you like, but if you want more, I'm sure the CFers could provide a bunch of T&T's.

Alexa

Yummy-looking banana bread. I can almost smell it! Banana bread is such a lovely comfort food.

I make a lot of quick breads, especially banana bread, because they travel in hubby's lunch so well, and they are less work than making cookies.

I've moved from traditional recipes that have too much sugar and fat for us, to one that uses 1/3 c. palm sugar (or 1/4 c. agave nectar) and 3 T. coconut oil (or vegetable oil). Improved nutrition and fiber by using freshly-milled whole wheat or spelt flour; and add-ins like flax meal, chia seeds, whole amaranth seeds, and high-maize flour. If you want to reduce the sugar you have to make sure the bananas are very ripe to add some sweetness. A little cinnamon helps the brain perceive it's sweeter, so I add some cinnamon.

I also like using a long, narrow, Chicago Metallic Danish Loaf Pan (12x4x2-1/2-inch), which holds the same amount of batter as a traditional 9x5-inch loaf pan. Using this pan you get more servings (at least 24 or more slices) from this loaf and it bakes much faster (about 25% less baking time).

-Grainlady

Mom has regular orders for her muffins at my Stepfather's work.
One is banana. She's always on the hunt for bananas on sale.

Last week I hit the jackpot where there were bags of bananas reduced to 79cents for the bag. About 9 bananas in each bag.
I bought 9 bags! So they are all mushed up, in bags in her freezer so she can make a batch when called for.

I made a banana bread the other day, and added 2 chopped peeled apples which I pre-caramelized by sauteing in a tablespoon of butter and 2 of brown sugar. Wow, what a great, moist banana flavor and the chunks of tender apple in there was a special and different twist. My apples were getting old and soft anyway, like the bananas, so why not? I adored the caramelizing effect.

I have three overripe bananas on my counter I need to use up. It's snowing out, our family get-together has been canceled due to weather, so I am baking today.

Teresa, I must have missed your recipe for the Hawaiian Banana Bread. Would you mind re-posting it? Sounds like something I would like.

Linda

I can vouch for Nancy's banana bread recipe. The best I've ever had!

DH saw me looking at this thread earlier in the week. So I had to make him banana bread today! Hawaiian Banana Bread sounds dreamy.

My friend Belinda gave me this recipe......the only banana bread that I make now!

Hawaiian Banana Bread

Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 30 minutes

* 3 cups plain flour
* 2 cups sugar
* 1 tsp. baking soda
* 1 tsp. cinnamon
* 1 cup chopped nuts (walnuts, pecans or macadamia)
* 2 tsp. vanilla
* 3 eggs, beaten
* 1 1/4 cups vegetable oil
* 2 cups mashed bananas
* 1 (8 oz.) can of crushed pineapple (well drained)

In a large bowl combine flour, sugar, baking soda, and cinnamon; stir in nuts. Set aside.

Combine remaining ingredients in another mixing bowl; blend well. Pour wet ingredients into dry ingredients and stir until just moist. Pour into 2 greased and floured loaf pans. Bake at 350ð for approximately 1 hour 30 minutes. Check center of loaf with toothpick and if it comes out clean, its done. Cool 10 minutes before removing from the pan.

Teresa's note: I make 6 mini loaves from this recipe.

Teresa, is that total baking time right? Seems long to me.

Just checking....

I made banana (actually used ripe plantains) once or twice a week, as my DH loves his sweets in the evening and all our guests seem to really enjoy it too, so I usually try to have some available. Recently I have used the same recipe and used pineapple puree, as this is what I have readily available at the moment. Both are delicious.
Like Grainlady, I have reduced the amount of sugar I use. Instead of 1 1/2 cup called in the original recipe, I usually use about 3/4 cup of brown sugar. I also use vegetable oil instead of butter for budgetary reasons mainly.

The 1 1/2 hr. bake time is for the large 9x5 loaves, Nancy. I check the mini loaves at 25-30 minutes.

Teresa

Teresa, I was looking online prior to your post and found a recipe on allrecipes that is almost identical to yours. Only differences were it only called for 1 cup of oil and had coconut and maraschino cherries in it as well.

Just took two lovely loaves out of the oven. I subbed dried cherries for the maraschino. I'll let you know how it turned out once it cools.

Thanks!

Linda

OK....couldn't wait. It is "dreamy" as Boo so eloquently put it! LOL

Posted a photo on WFD. Keeper recipe, Teresa!

Linda

Thanks for the kind words all. The first slice (the end, my favorite) I kind of went uh-oh, but the next couple slices were pretty darn good if I say so myself. I won't hesitate to make it again but the biggest hassle is waiting for the stupid bananas to over-ripen! When I'm in the mood to bake, I want to bake NOW! :) I might try the other recipe out tonight.

Never thought of peanut butter on banana bread but when you think of it peanut butter on bananas is a common thing for a lot of people.

I appreciate all the suggestions. I use nothing but unsalted butter these days. I had a batch of frosting that was so salty it wasn't edible and I said that's it. I was buying salted and unsalted and I went, what's the big difference I like them both. When I'm frying in it I usually am adding salt to the food anyway so might as well just buy nothing but unsalted. And no Jasdip, not unsalted Parkay! ;)

I also learned years back what a difference pure vanilla (real - not imitation) makes and it sunk in that the little bit you use, the expense isn't significant.

I never thought about the difference between bleached and unbleached flour but that's a good point. I have a couple I want to try that use whole wheat flour in it. Maybe I'll come up with a combination that I like better between them all. Be a terrible thing to have to taste test all these recipes, isn't it? :D

I'm a cinnamon nut so that gets added along with brown sugar but the caramelized apples sound great. I have some Haralsons here too. But I want to try to follow the recipe as close as I can for the first time, then doctor it up and experiment with it.

Grainlady, that pan you mentioned - I might have one of those! In a bunch of stuff I either got from my dad or maybe in some auction stuff but that pan sounds familiar. Wasn't sure what I'd use it for so I don't think it's even in the kitchen. I'll have to check the basement and garage.

The other thing I've decided is I probably won't buy brown sugar anymore. Get a jar of molasses and make my own when I need it. Well maybe - let's not rush into this stuff. Lefse season is here and I do like my brown sugar on lefse! Which is something else I want to make soon!

And although I'm not too much on pineapple, that Hawaiian recipe does have my tastebuds interested! Guess I need to buy more bananas!

I'm finding these breads very easy and forgiving. The basic recipe seems close to the one posted. I used summer squash to make a bunch of loaves... and still have quarts of frozen squash pulp waiting to be made into bread.

A trick I learned here on the CF is to freeze ripe mushy bananas. When bread day comes they are there ready. Nuke to thaw and give extra baking time if they are still cold. They really mush so sort of squirt them out of the skin.

I just bought more dried cranberries for bread making. Nice colorful tangy bits in the bread.

I use sliced almonds on top to decorate. Sprinkle a few on top before baking so they can toast. A few fall off when you take the loaf out of the oven but a cook needs small treats.

One of my best so far has been adding a pinch of cardamon. People around here are not familiar with it but the warm mild aroma drives them wild.

I guess you just have to watch the baking time. Some cook in as little as 30 minutes while some loaves need 50 (cold frozen banana). Dolly thinks bits of undercooked loaf are perfect dog treats (vet says no raisons for dogs)!

Another CF trick I picked up was subbing water for half the oil!... 1/2 cup water and 1/2 cup oil. Bread is much lighter and I don't need the extra calories. I use canola oil in the bread but butter the loaf pan for butter flavor.

A drizzle of honey in the dough give a nice flavor note if you like honey.

I'm getting wild raves about my bread. Pool league loved it, bartender, visiting gal friend from out-state, co-workers. It freezes very well. I wrap cooled loaves in wax paper and then two fit nice in a gallon ziplock for freezing. Almost instant bread... in fact a frozen slice hacked off on the cutting board can be nuked for about 30 seconds for a treat. I taken to baking a few loaves at a time... mixing up a second or third batch while the first bakes. Why not... everything is out and dirtyed up... beside I froze my squash in quart bags... about six loaves with a couple bananas tossed in.

: )
lyra