I forgot to say... Breakfast, warmed with a thin layer of havarti. Heaven. :)

Very close to the recipe that I use, except I use 1/2 ww and 1/2 AP flour and I use brown sugar not white. Heaven. :)

I make mine with sour cream and chocolate chips.

A couple of years ago, I experimented with cannabis and a banana bread recipe. I simply substituted the stick of regular butter with a stick of cannabutter.

From what I remember...

There wasn't enough banana or vanilla flavor to overcome the cannabis taste and a single slice was WAY too much for one person.

I like the nut breads a neighbor gifts me during the holidays. I use slices of input bread to make bacon sandwiches.

Re cannabis: in the 90’s, a neighbor gave me a brownie. I ate it after lunch on a warm afternoon, next thing I knew, it was dark. I slept for about 8 hours.

Jim, what is input bread?

Input must be auto correct or bad typing.or that brownie..should be: banana nut.

I used to use the neighbors banana nut breads for a holiday brunch...toasted banana nut bread slices: preserves, butter, sliced fruit, bacon, honey.

bacon was my favorite.

Sometimes, the topping is more important than the carrier.

I use a similar recipe ... and usually make large muffins out of it ... I get six large, 12 regular or 28 minis [1 tbl mix] out of the recipe ... like to put sunflower seeds in mine

I like to eat slices of banana bread with either peanut butter or cream cheese on them for breakfast with my tea.

With apples and pecans and no bananas :-)

Not a huge fan of banana bread (or bananas) but do enjoy a slice of this from Martha Stewart.

plllog, the blueberries and pistachios sound good. :-)

Banana Bread

Makes 1 large loaf or 4 mini loaves.

1 stick butter, room temp
1 cup sugar
2 eggs, room temp
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup mashed very ripe bananas (about 2)
1/2 cup sour cream
1/2 cup chopped walnuts or pecans

Preheat oven to 350. Butter a 9X5X3-inch loaf pan (or 4 mini loaf pans).

With electric mixer, cream butter and sugar until light and fluffy. Add the eggs and vanilla, beating well.

Sift dry ingredients and combine with butter mixture. Blend well. Add bananas and sour cream; mix well. Stir in nuts and pour into prepared pan

Bake about 50-60 minutes (about 25-35 minutes for mini pans), or until toothpick comes out clean. Turn out onto a rack to cool.

Coincidentally I just made some banana bread yesterday ☺️

I use a recipe from my old Beard On Bread cookbook that has many, many stains on the page, I've used it so often.

My alterations/additions are using half butter and half extra virgin olive oil, some freshly grated nutmeg, a bit of homemade bourbon vanilla, plain yoghurt instead of milk + lemon juice, half whole wheat flour, and I make it in muffin tins, using cupcake liners. The shorter baking time means it doesn't get as dark as when I make a loaf and the bottom crust is more tender.

And it has to have walnuts!

After I made Rose Levy Beranbaum's Cordon Rose Banana Cake I never made banana bread agin. The cake is really no sweeter than banana bread (maybe less sweet that some) and just as easy. It's delicious.

Gosh, I haven't made banana bread in forever. My go-to recipe (I think it's actually in my holidays folder) has walnuts, which I love with bananas. My Mom's : )

ETA: CC, I think Rose Levy Beranbaum is a cake genius : ) I'll have to try it.

I love banana bread however anyone makes it as long as they share it :-) DH does not like it in any way, shape or form, so I never make it. That's one of the downsides of retirement, missing out on the goodies people would bring to work to share.

"I think Rose Levy Beranbaum is a cake genius"

2Many, she's pretty good with pies, too. :-)

I don't particularly care for banana bread or muffins. But here's a tip for those who want to make it, and the bananas aren't quite "there" yet. Too ripe to eat, but not ripe enough for baking.

1. Pre-heat your oven to 300 degree F.

2. Line a baking sheet with some parchment paper.
3. Place as many bananas as you need on their sides.
4. Place the tray in the oven and bake for 40 minutes.

After 40 minutes, your bananas’ skin should be dark and shiny. They might look a little unappetizing to eat on their own, but the black skin means they’re perfectly ripe for baking.

5. Let the bananas cool for about 30 minutes.
6. Get a pair of scissors and clip the bottom end of the banana off.
7. Over a mixing bowl, squeeze out the banana like a tube of toothpaste.

I like banana bread, but don't understand why it has become the quick bread of the moment. My favorite quick bread is an orange, fresh cranberry and pecan. One made with dried fruit such as apricots or cranberries is good too. I'd also go for lemon poppy seed before banana.

Similar to Sherri, I often sub out some or all of the AP flour for whole wheat and white sugar for brown in a quick bread. The recipes come out fine that way and I like the heartier taste.

Cloud Swift, for me it was because the farm box had more bananas than expected, I had a couple of way overripe ones, and my usual taker for way overripe bananas isn't around. I'm not usually that fond of banana bread, but by making it my way, I ended up with something I really like!

It's probably the same for lots of folks. Banana bread is easy and it's a way to use up those old bananas.

CC, I'm with you on that Cordon Rose Banana Cake. I just made some cupcakes a couple of months ago using that recipe.

I'm not a fan of bananas, mostly because of texture, and will eat banana bread although it's not my favorite treat by any means. I sure do like that Cordon Rose cake, though, for some reason it's.....different. Not as sweet or something...

Annie

I make banana cake, seldom make the bread. Not much difference in it but the shape of the pan. Of course I love Hummingbird Cake.

Sue