Wednesday, May 5, 2010

Starbucks Banana Bread


Who knows if this is THE actual Starbucks Banana Bread recipe. I found it on one of my favorite blogs.
http://abasicfoodie.wordpress.com/2010/04/14/banana-walnut-bread/
I had to give it a try and I'm sure glad I did. It's terrific and very easy to make. The texture is perfectly moist, somewhat light. Not dense or rubbery like some banana breads. The perfect amount of banana flavor in this bread. I did not add walnuts, as I do not care for walnuts and neither does anyone in my family. Years ago I came across a banana bread recipe that included a thin layer of brown sugar/cinnamon struesel in the middle of the loaf. At first I could not imagine that combination in a banana bread but I tried it and have added that struesel layer to every single banana bread that I make, including this one. It was an outstanding addition. I simply mix about 1/2 cup brown sugar with about 1/2 teaspoon cinnamon and sprinkle it over a thin layer of batter already poured into the pan. I then put additional batter on top, and then bake! I sometimes sprinkle some of the mixture on top of the uncooked loaf too. Voila! A nice sweet gooey brown sugar layer with a bit of cinnamon spice. Try it! I'm telling ya, you will never make plain banana bread again.
I made a double recipe and it made a perfect 7 mini loaves.
I will definitely be making this recipe again. It's one of my favorites, if not my very favorite banana bread recipe.








You can really notice the thin layer of brown sugar/cinnamon in this photo. Sometimes I make a very light layer of it, but sometimes a bit heavier. It's up to you, but I suggest you try it.





Starbucks Banana Walnut Bread

from the blog: abasicfoodie.wordpress.com

  • 3 ripe bananas, peeled and mashed
  • 1/2 cup vegetable oil
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons buttermilk or milk
  • 1 cup chopped walnuts
  1. Preheat oven to 325 degrees and grease one loaf pan
  2. Mix sugar, oil, egg, vanilla, buttermilk, and bananas in a mixing bowl. Combine completely.
  3. Add in flour, soda, and salt, and 1/2 cup of the walnuts.
  4. Pour into the pan, sprinkle the remaining 1/2 cup walnuts over the top of the batter slightly pressing in the walnuts.
  5. Bake for 45 to 60 minutes. Use a tester to check if it is cooked internally.
  6. Cool and remove from the pan.

Struesel Layer

1/2 cup brown sugar
1/2 teaspoon cinnamon
(these are approximate amounts. add more or less struesel, depending on your taste)

Mix together & sprinkle the mixture over a thin layer of batter in a prepared loaf pan. Cover with additional batter and bake.

107 comments:

cookies and cups said...

That looks so great! Bookmarking!

上心 said...

I do like ur article~!!!..................................................

Hapi said...

hello... hapi blogging... have a nice day! just visiting here....

Anonymous said...

OH my....best banana bread yet!

Anonymous said...

Cannot wait to try this....with diabetic substitutions. Have you tried using other oils like canola, olive, or coconut?

Heidi said...

I have not tried this, or actually any other recipe, with oils other than vegetable oil. Let me know how it turns out if you try a different oil!

joan white said...

omg! my recipe is nearly the same as yours but calls for 1 cup of buttermilk!! mine does come out a bit rubbery, but all my BB recipes have done that. why so little liquid? does it really come out well with so little?

Anonymous said...

Just made this banana bread and it is so moist and yummy! Thank you for sharing :)

Anonymous said...

The best

love the bread

best eaten bread yet

Anonymous said...

This recipe is awful. Do not try it. My loaf is overflowing and I'm on 75 minutes and it's still not cooked through

Amber said...

Mine did overflow a little and it ended up needing about 85 minutes to completely cook... but it was incredibly delicious. Even my family members that don't like banana loved this bread.

Cindy said...

I made this bread for dinner tonight. After the last two comments I made one correction. I used two loaf pans. It was absolutely delicious. I didn't use the brown sugar layer this time. However, this is my new go to banana bread recipe.

Heidi said...

I'm glad you liked it Cindy. Its a good one. I just personally like the brown sugar layer but it's not really necessary. Thanks for the comment.

Em said...

SO YUMMY the streusel.... Thumbs up

Anonymous said...

I just made this yesterday with the brown sugar layer and it came out fantastic! It was moist, delicious, and everyone loved it!

Caroline Risolia said...

I made this tonight and my husband and son are still raving about it. I love, love, love the streusel layer and will add it to other breads in the future.

Elaine said...

HI, I made 3 of these loaves today and they are excellent!! Thank You for a great recipe!! Elaine from Ontario

Ali Lynn Klee said...

This did not turn out well for me. There should be an exact measurement for the mashed bananas and the temp/time needs to be adjusted if making ONE loaf. It took twice as long as still wasn't done.

Anonymous said...

I used olive oil, 2/3 cup sugar and 1/2 white whole wheat flower. Turned out fabulous.

Deb Wilson said...

I just tried your recipie. It came out great! I did use the full 60 minutes with a large, dark metal loaf pan. It was perfectly golden on the outside & moist inside. My 28 year old son said he would buy this in a heart beat. I may add mini chocolate chips next time in place if the nuts. Thanks!

Anonymous said...

I agree with those saying the temp and time was wrong. 60 mins and bread was still doughy. 75 mins and the outside was drying out. This was one of the worst recipes/directions in terms of time and temp!

Heidi said...

as far as the temp for this recipe, it's pretty low. Not sure why they suggest 325. 350 is the usual, and you can certainly bake your bread at that if you want. As for the time, you should ALWAYS consider that just an estimate. Always! I've been baking for decades and 95% of the time I have to bake my stuff usually a lot longer than the recipes states. Not sure why that is but that is my experience. And don't remove anything from oven unless it tests done and that is different things to look for in all different sorts of baked goods (Pulling away from sides of pan, toothpick test, golden brown, springs back when touched etc). I follow the same recipes as you all do cause I find them where u do - internet, cookbooks, magazines - and I experience a lot of trial and error too. It's all part of the experience. I still have failures every so often. I made a vanilla poundcake the other day and I have no idea what I did wrong but it ended up in compost shortly after flipping it out of the pan. That was an expensive failure! So don't automatically blame the recipe each time cause apparently a lot of folks had success with this. I liked it. But I get it. ..sometimes things don't turn out as we imagined they would and that sucks and is a big waste of time and ingredients.

Heidi said...
This comment has been removed by the author.
LV said...

This bread is AWESOME. Usually my banana bread comes out dry (grrr) but this is moist and perfect, and the streusel makes it even yummier. My husband flipped and asked me to make extra to share with his coworkers! I'm making 2 loaves today to share with friends. I know they are going to love it :) Definitely a new go-to recipe for new neighbors, friends going through tough times, or for no good reason at all!

LV said...

PS - I did bake it about 30-40 mins longer, checking it every 10 mins with a knife into the center. (Most baking recipes are like this, DUH.) But it did NOT dry out and the crusty cinnamon outside was delicious.

Chelsie AnnMarie Anderson said...

Well you obviously don't know how to bake. I just made this and it came out perfect.

Chelsie AnnMarie Anderson said...

I used peanut oil, it was the only kind I had, and it was really really good

Anonymous said...

I'm baking 2 loaves as I type. Has anyone tried doing so with this recipe? Should I expect them to take a little longer since there's 2 of them or does that not matter? The house already smells amazing!! I cannot wait to try it. TIA for your feedback. Have a great day. : )

Wanda said...

Hi Heidi, found your recipe via pinterest and baked up a batch yesterday. Very tasty. Thanks for sharing.

Wanda said...

We loved your recipe! I used a lg loaf pan and had no trouble, nice sized loaf. Did have to cook longer because top looked uncooked a bit. Turned it out, cooled and it was terrific!

Anonymous said...

I love this! I baked about 65 minutes at 325 but might try a little higher temp next time and maybe bake less time :)

Anonymous said...

What a tasty recipe!!! I made this yesterday and love it!! I should have used either a bigger loaf pan or two, because it took over an hour to cook. I covered it with foil so it wouldn't burn, but I never thought it would get done and I cooked it on 350. I also used peanut oil (it was either that or olive oil and I thought the peanut oil would be better). The topping is a great addition!! I'll never use another banana bread recipe!!!Thanks for sharing your recipe! :)

Bluegenius said...

OMG this was delicious. Though I'd definitely say unless you have a large loaf pan split this into two. pans. I baked them at 35 for 45 minutes and they're perfect.
Also I used canola oil and it worked great.

Sandra Pride said...

I made this yesterday. It was delicious! Just like Starbucks! Did add 10 minutes. Would recommend!

Sandra Pride said...

I made this yesterday. It was delicious! Just like Starbucks! Did add 10 minutes. Would recommend!

Anonymous said...

Hi sorry not a baker myself but need to use bananas in pantry, is that plain or self raising flour pls??

Heidi said...

All purpose flour

Veronica Pinkard said...

It's in the oven now! I hope it turns out good, my banana bread never comes out good lol!

Anonymous said...

Making mini loafs and was wondering how long to cook for

Heidi said...

If u have the same size mini loaf as me - about 6 inches long- I start checking after 20 min. I remove from oven when pulls away slightly from sides of pan and spring back when lightly touched and no longer looks gooey in center.

Alejandra Nieto said...

So delicious! I just tried your recipe yesterday and it worked perfect! Thanks from Mexico

Kimber J said...

Thank you for sharing. Did not deviate from recipe or temp and went 65 minutes. Perfect. Loved the topping.

Ari said...

Found this recipe on pinterest and I just tried it -- absolutely delicious! This is the best recipe for banana bread! thanks for sharing!

Tami Woodbridge said...

HI Heidi! Looks good, will try it on the boys!! (didn't know you had a bog, that's awesome!) Tami Woodbridge

Heidi said...

Oh wow Tami! It's nice to see you checking out my blog. I need to start making an effort to post again. Let me know if you make this banana bread recipe and how it turns out. It's a good one.

Elnsu said...

I doubled the recipe, divided into 3 bread pans. I greased &
lined the bottom w/parchment paper and baked for 50 min. @ 350...they came out perfect!

Anonymous said...

I baked 2 last night and they come out perfectly. One for 60 minutes the other 65....I think it was a little thicker. I absolutely love this recipe and so does everyone whose tried it!!! I always do the strussel layer too...♡♡

Starbucks Fresh Coffee Grounds said...

Heidi, I can't wait to try the bread recipe. You know how hard it is to find a good recipe for banana bread?

Sharron L. said...

Hi Heidi i am getting ready to make your Best Banana Bread I have 2 questions:
1. What size pan are you using ?
2. are you mixing everything by hand or electric mixer ?
Recipe does not state what to use..probably why some folks are having over flow from to small pan this overflow could also be cause by using a mixer.

Thanks Sharron L.

Patricia Michael said...

I made this bread several days ago and didn't print the recipe...was frantically searching this morning for the recipe and thankfully found it. I've been baking for years and this is by far the easiest, tastiest and all around best banana bread ever. I didn't opt for the streusel layer tho (might try that at a later date! After reading the comments I wondered if some might be using too small of a baking pan (overflow problems) I didn't have any issues with time, temperature, etc. It came out perfectly. I just used my small hand held mixer instead of the larger counter top one. Loved the nuts on top, didn't have walnuts on hand so used the pecans I had. Still lovely!! Thanks for sharing! I was able to find the recipe by the streusel layer, lol!

Christina Hartley said...

This is amazing! I've tried 4/5 different banana bread recipes in the past 6 months..and this is by far the yummiest! I made a double batch and cooked it at 350 in a 11x7 dish (so I can cut it into squares) and it was ready in 40 minutes. I didn't double the Streusel layer though..I used 1/2 C of brown sugar and 1/2 T for a single batch - I didn't want it to come out too sweet, and it's perfect! Thank-you!

Anonymous said...

I'm making them right now, I'm going to use the muffin pan. for how long should i bake it?!

Heidi said...

Honestly, I can't predict an amount of time for your muffins but I would say you should start checking them after 20 min if they are standard size muffins tins and you have filled them 2/3 or 3/4 full. Whenever a recipe lists an oven time, I always use that as a very rough figure. Ovens vary a LOT plus some people have convection which totally bakes differently. Plus different pan materials result in different baking times. So start checking after 20 min. I slide the muffin tin out, lightly press the top of the muffin and if it springs back when lightly touched, they are done. If the very middle of the muffins seems a bit glossy but the rest tests done, I still remove because the residual heat will bake the muffin the rest of the way through.

Connie pangan said...

I made this one last weekend. I didn't have the walnuts but still turned out to be awesome! I can't wait for my bananas to ripe! Thanks Heidi! :-)

Nonnie in Eagle Valley said...

I increased all the ingredients to 1 1/2 times and used 2 loaf pans. It still took about an hour but the bread is delicious.

amelia said...

Hi Heidi, i know this recipe from pinterest. ut looked good and delicious. so i tried to made yesterday. its really delicious.!!! today, i eat this cake, and its taste more moist. i like it :))
but for me, its taste a lil bit sweet. maybe it depends on the bananas that i used. if bananas already ripe and taste sweet enough, i had to decrease sugar in this recipe.
i also like the strausel layer, but next time i will add cinnamon powder in the batter. im a cinnamon lover :)

thank you for sharing this recipe, Heidi :))


-Tania in Jakarta, Indonesia-

Anonymous said...

This is by far the best banana bread recipe ever! I've always used more buttermilk but the quantity in this recipe turned out perfect. It was a dark golden brown on the outside and nice, soft and moist just right on the inside. Will never use any other recipe for my banana bread. Thanks so much for sharing.

Lisa White said...

Tried baking this last night but I've run out of vegetable oil. Instead, I used canola oil and still it turned out very delicious. I've tried so many recipes of banana bread and surely, I love the taste of this. Now a friend of mine from Dubai messaged me to provide the recipe. Thanks for sharing and God bless you!

laurie cole said...

Hi Heidi, I just tried your recipe and it is DELICIOUS! It smelled so good that I couldn't even wait for it to cool before having a piece. Thank you for posting this recipe.
Laurie from Maine.

Sherry AliFarhani said...

This recipe is delicious! I love that the taste of the bananas comes through without other spices interfering. I had no trouble baking this in one loaf pan; mine are large, dark metal ones. I baked the single loaf for about 65 minutes. The only thing I will do differently next time, and there definitely will be a next time, is put a thicker layer of batter on the bottom of the pan before adding the streusel mixture. I wasn't sure how much of the batter should be spread on the bottom before adding the mix, and mine is only an inch from the bottom. Thanks for this wonderful recipe!
Sherry from Georgia

Kimberly People said...

We've been having a heatwave in WA but this was worth turning the oven on for today! Made it minus the walnuts (allergic) and it was so good! It took a little longer to bake the center so I covered the ends with foil so it they wouldn't get too dark but it was still moist and delicious. Thank you Heidi, will definitely be making this again!

Heidi said...

Kimberly People,

I'm in Renton so don't even tell me about the heatwave! I am NOT NOT a happy person about this heat. I know most people in the US would laugh at our version of a heatwave but for us, who more likely than not, to not have ac in our house, it is BRUTAL! I haven't baked or cooked at ALL. This heat has got to end cause I'm not getting anything done around the house. I'm pretty much a big sweaty lump on the couch. ugh. So I'm feeling ya sista!

But I'm glad you like the banana bread. It's a good recipe and I've tried MANY banana bread recipes. thanks for leaving a comment!

Anonymous said...

I am going to make a batch tonight...my goal is to make breakfast muffins. I think I may add walnuts on top, still debating about the streusal layer...I may put in some muffins and leave others without just for a change of pace! Can't wait to try it...It'll let you know what happens!

Ann

dealina duncan said...

since finding this recipe via pinterest about 7 months ago Ive lost count how many loafs ive made. i have to bake it for about 15-20 min longer than recipe calls for. and sometimes i add very ripe strawberries. it comes out very yummy every time. ive even made mini muffins for the kids teaches during teacher appreciation week at school.

Gina Demetriou said...

O.K., so just made and tasted the banana bread. Before doing so, I read most of the comments. Here's what I did after reading them. I used four bananas because I think the more the merrier. I cut the sugar down to half a cup because the bananas are sweet enough. I made a loaf and one muffin to combat the spill over others spoke of. I put the oven at 350 degrees to make up for everyone saying it took longer to cook. It took just about 45 minutes. Well, how good was that? Everything worked out perfectly! The bread was delicious! I didn't even have to cut into it to try it because I had my own personal muffin. Now I can gift the loaf....not really, I'm keeping it for he family. Can't say enough about how helpful it is for everyone to write of their cooking experience!

Heidi said...

You are right Gina, it is very helpful when people post their personal comments and experiences. I appreciate all of the comments. I'm a big fan of allrecipes.com. Whenever I'm considering using a recipe posted on their site, I thoroughly read the comments before starting. Sometimes there is a pattern in the comments that will cause me to make a change to the posted recipe. I rely on those comments! But I also try to keep in mind that people have different opinions about what they consider a success. A lot of folks will automatically cut down on the sugar in a recipe or use applesauce instead of oil or butter. I'm not one of those. I like things sweet and I'm not looking to make a baking recipe healthier (usually anyway). The only change I will regularly make to a recipe is to leave nuts out of my baked good because me and the family do not like nuts. But I encourage anyone who makes this banana bread recipe to share your changes and thoughts and the results. I love hearing the stories of success! This recipe seems to work for most people.

Unknown said...

I love this recipe, but next time I would try with 4 bananas, I don´t like to use loaf pan for banana bread, I used a simple round pan and it reduce the time in the oven and prevent for spills. I´m from Chile, and I like to try new recipes in internet specially in Pinterest, like you Heidi, I follow the exact recipe, then maybe change a little, buy if it works, why change it? Generally I have good eye to pick the new recipes, most of the times it´s a hit! Thanks for the recipe.

Taran MPA said...

I made this 3 weeks ago and making it today again. Its so far the best banana bread recipe I have made that my kids loved. My family WAS not a fan of banana bread until they had a slice and later slices of this bread. Thanks for sharing this recipe because I would never ever have to google another banana bread recipe again.

Jillian Ritz said...

I've made this banana bread 4 times and have failed miserably each time! No matter the changes I make to the recipe the center always comes out gooey. Despite the gooey center, my family and I love this recipe so I'm determined to succeed. Tonight I decided to try it with muffins... 5 minutes left in the timer... Wish me luck!

Anonymous said...

For those of you complaining about temp and time issues, please remember that several things can make a difference. Both the altitude where you live and the humidity in the house can affect needed cooking time and temp. Also, all ovens cook slightly differently from each other. With a standard oven you may need to bake longer. With a convection oven baking times are typically significantly shorter (mine is around 20% faster). Finally, consider making sure that all of your ingredients are at room temperature before you start mixing.

Rebecca Broudy said...

I just want say that this recipe yielded the most beautiful loaf of banana bread. I don't know what all the complaints were about. I also added chocolate chips! My kids are salivating!!

Anonymous said...

I made this recipe minus the nuts and using almond milk instead of milk and it turned out great. I forgot to do the struesel in the middle, so I sprinkled brown sugar on top which crystallized and made the top crunchy. It was a really great loaf and it didn't even last a day between me and my boyfriend. Now I'm making pumpkin bread using this recipe, substituting 1/2 cup of pumpkin puree per banana, and I added a teaspoon of allspice. I also did brown sugar/cinnamon on top. Can't wait to see how it turns out!

B. Galeano said...

I have never made bread of any kind before but I made this bread last week and I have to tell you that we couldn't get enough! It was easy to make and delish!!!! I even did the sugar/cinnamon in the middle as well as on top. My daughter said that was her favorite part. I made them in individual loaf pans and it took about the 50-60 to cook. I would like to know though if I can substitute oil for butter?
I'm making it again tomorrow to take to my parents :) Thank you so much for posting the recipe.

Heidi said...
This comment has been removed by the author.
Heidi said...

Sure you can try substituting butter in place of the oil. Butter does give quickbreads a delicious flavor but keep in mind it will totally change the texture of the bread. I love it when a quickbread recipe calls for oil. First of all, it's super easy - no creaming necessary - but oil also gives the bread a nice fluffy and light texture. Using butter might result in a heavier, denser and sometimes gummy texture. It's hard to say how a specific recipe will react to the change. Maybe start out trying 1/2 oil and 1/2 butter. Then you have the wonderful taste of butter but the fluffy light texture of oil! Best of both worlds. Or go for it and try all butter. Please report the results. I'm very curious. And I agree with your daughter, the cinnamon/sugar layer is delish! When I first heard of that addition I just did not think it sounded good. But I'm sure glad I tried it because now I won't make banana bread without the cinnamon/sugar.

JDub said...

I used a bundt pan instead of a loaf pan. The outcome was amazing! Just thought I'd throw that suggestion out for everyone complaining about overflow.

Anonymous said...

This is truly the best banana bread recipe I have ever tried. I make it whenever I have some ripe bananas to use up. The streusel layer is delicious and I always sprinkle some on top as well. My coworkers all love this recipe too. Thank you very much for posting it.

Ruth said...

Baked in 1 loaf pan - a dark no stick "green pan" in my counter top convection oven. It baked in 45 minutes at 325.... It turned out beautiful, moist and the best banana bread I've made in a long time.... Followed the recipe as written... Very pleased I found this recipe..... Did add some organic dark chocolate chips.....and sprinkled some of the brown sugar/cinn on top too....Thank you for sharing this recipe!!!!

Alpha Eye said...

Just made this and it is AMAZING!! This will be my go-to banana bread recipe. I used a pretty large glass loaf pan and did increase the bake time by about 30-40 mins, testing with a toothpick every 10-15 mins after an hour. Great recipe!!

Rachel T said...

This bread is delish!! I didn't have any walnuts unfortunately so omitted them, and I used melted butter in place of oil and wow, it is divine. The streusel layer was perfect too! I had to bake it a bit longer in my large porcelain loaf pan but it turned out fine.

Sharon said...

Hi !, I would like to know about moist pumpkin bread . Do you have anything recipes. Can have ?? Please sharing with me . Thanks

Anonymous said...

I never comment on stuff but I had to make an exception this time. This banana bread is SO good! I followed the recipe exactly (adjusted cooking time accordingly) and it came out perfect. My husband raved about the streusel layer/topping...the fact that he noticed it says a lot lol! Thank you for my new go to recipe! :)

Madison said...

Okay, so I have made this recipe the normal way... Yes it was good. However, I made the recipe my own. I mixed it up how the recipe says, instead of regular salt.. I did sea salt. I did a tablespoon of vanilla. When everything is mixed, I add about a cup of white chocolate chips (Ghirardelli)... Then I add 1/2 cup quick cooking oats. I make muffins instead of bread. Fill up the muffin tins with no paper, just spray with canola oil... Bake at 325 for 30 minutes! & let me tell you these are delicious!! My family loves them, my fiance had me make them for his work and they love them!! So gooddddd!!!! :)

Denise said...

Absolutely fabulous!! I used this as a guideline. I made one and a half the recipe(not quite sure how to write that,lol) using 2 pans. I also added 1/4 cp molasses. I added some ground nuts to the streusel topping and then drizzled some batter over the streusel making a pretty touch to it.

Amanda said...

Thank you for sharing!! I made this last night. Mine turned out almost perfect. No issues here. The only reason mine was a little too brown around the edges was due to my Oven. It's never the right temp, so I have to check often when baking. At 40 min it was still a little goey in the middle so I let it go for another 5 min.. Then another 5. Prob the last 5 wasn't necessary. I thought it was the perfect amount of sweetness. I live in the south and like my treats sweet! The streusal center was delicious. I read the comments here and sprinkled on top too. I can't wait to go have some with my morning coffee. Hubby loved it too. Great recipe.

Unknown said...

This recipe was a good solid base to play with and I think others should be more understanding that everyone's ovens, altitude, etc. vary and that should be allowed for when baking. My family loves this recipe and after I took some creative liberties( my family loves really sweet desserts and lots of vanilla) I've constructed a recipe using my this one that is perfect for my family. Thanks for the recipe!

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SheriThayer said...

I make this bread at least once a week. My granddaughter has allergies so I use an egg replacer, water in place of the milk, no nuts, canola oil, and it is the BEST banana bread. So soft and moist. Thank you. It is hard to find a recipe that adapts well yet tastes good.

Anonymous said...

Hi there, I haven't tried this recipe but the recipe I use comes pretty close. My recipe calls for 2 eggs instead of one and 1/3rd cup of oil instead of /12 a cup. And 1/2 tsp baking soda instead of 1 tsp. I went through the comments and saw that several people were complaining about the batter overflowing and taking much longer to bake. This might be because they live at high altitude (I live in Colorado ) in which case they need to decrease the leavening agent, in this case baking soda. I've heard also that adding an additional egg will strengthen the batter. But of course then the amount of oil needs to be decreased or the texture won't be right. Banana bread gets rubbery if the batter is whisked too long after adding the mashed bananas. But blending the bananas till smooth before it is added to the flour seems to work great as far as texture is concerned.

I'm going to give your version a try but with1/2 tsp baking soda. I'm sure it will come out great!!

Felicia said...

I found this recipe through Pinterest and just finished baking a loaf. OMG!!! It's already half gone! I haven't made banana bread in over 20 years. I'm going to have to bake this more often!

Smita Ghosh said...

hi! I have to ask, about how much volume in your recipe is 3 bananas mashed? and how are you measuring flour, dip and sweep or fluff and spoon? as you can well imagine the outcome of the recipe can vary wildly depending on how these two ingredients are measured. I really want to try your very popular recipe...hope you have a chance to answer! thank you.

Anonymous said...

I made this for thanksgiving goodie trays. Everyone loved it and requested it make it on the Christmas goodie trays. I used the streusel layer and it makes a huge delicious difference! For me this recipe as written made one regular size loaf and one mini :)

Anonymous said...

This is in my oven right now. It smells yummy! For those who said it overflowed, you have to use a 9x5 loaf pan! I have another loaf pan that is smaller, and I've had a caramel apple cake overflow in it. Up until then, I had no idea loaf pans came in different sizes. It's been in the oven for over an hour, and it's still not done in the middle, but so what. Eventually it'll get there. I just keep checking it every 10-15 minutes.

Anonymous said...

I'm a little late to the party but I've made this with canola and it turned out awesome!

Anonymous said...

I tried your recepy and added additiinal chololate chips to it. The banana bread turned out great, I ate almost half a loaf on the first day. The consistancy was a tad too moist for me, so next time I will bake it a bit longer and use less sugar, since it was very sweet probably also due to the chololate. The walnut, cinnamon, sugar layer in the middle is the hit. BTW I put some slices in the freezer and even warmed up in the oven its still delicious!

Leah LaMarsh said...

The only thing I did different was that I put it in a 375 oven for 15 mins and then turned it down to 325 and it took exactly I hour. It was awesome!!! Better than my own recipe I must admit!! Great recipe!!

Anonymous said...

I made this and i LOVE it!!!! This is my go-to recipe for literally any event or even if i just want some!

Anonymous said...

This recipe sounded really good - I had some really ripe bananas that were begging to be made into something yummy, so after way too much time on Pinterest, I went for it. It's in the oven now (I went with the 325 degrees suggestion). I used an 8x8 glass pan - closest thing I have to a large loaf pan. In the prep, I ran short on oil so I added a big glob of peanut butter - that's oil-like, right? I used half the sugar, because my bananas were on the larger side - I used three - and I added chocolate chips. I pretty much butchered this great recipe and I have no idea how my bread/cake will turn out, but the batter was pretty tasty, so I call it a win :) Thank you!!

Molly Reed said...

I made it and fell in love with banana bread. Never cared for it before. Try it!

Molly Reed said...

I made it and fell in love with banana bread. Never cared for it before. Try it!

Trini Lam said...
This comment has been removed by the author.
Trini Lam said...
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Trini Lam said...

Not a very nice comment! Good for you that you know how to bake.

Hailey Baker said...

This is my favorite banana bread recipe. Every time I make it, at least one person asks for the recipe. In fact, people are starting to "gift" me old bananas. So, thank you! :)

Karen said...

I rarely comment on recipes, but I had to on this one. This is my exact idea of perfect banana bread. PERFECT. I had 8 bananas I needed to use, so I doubled all of the other ingredients. I made 2 9x4 loaves in corningware pans filled half full at 350 for 45 minutes, and 11 muffins at 350 for 15 minutes. Again, I have to stress PERFECTION!! Thank you for this recipe!

For the people who had trouble with it overflowing, loaf pans come in different sizes. Heidi used a 9x5, if you used a 9x4, it doesn't hold the same volume. It will also take longer to bake because the batter is thicker in the smaller pan. A good rule of thumb to follow in baking is fill your pan no more than half full. It will also bake for different amounts of time depending on the material your pan is made of. Glass takes longer than metal, light colored pans take longer than dark pans.

Baking is science. You mix different ingredients with different properties and create chemical reactions. Everything from the pan, to the oven, to the humidity and temperature in your kitchen affect recipes. If you aren't an experienced baker, don't throw out a recipe after 1 try. Trying, failing, and tweaking is how you learn!

Keisha Moreland said...

Bit**

Keisha Moreland said...

Bit**