Comments on: Banana Bread Recipe

By: amateur cook

amateur cook — Sun, 29 May 2011 16:23:33 +0000

I’ve made this banana bread several times by now, and try to perfect it even more with each trial. Recently, I risked cutting the amount of sugar down to 1 1/4 cups, and you can only get away with this if you use extremely ripe (blackened) bananas. Basically, I always have a stock of blackened bananas (the more ripe and gooey, the better) frozen in 3 bananas per batch. Also instead of buttermilk, I now just keep a stock of accumulated spoiled/soured milk, which lasts forever, just to make this fabulous banana bread. 1/2 c. sour cream is a must for moist bread (see gina’s post), and a container keeps forever in the refrigerator if you don’t open it.

Finally, I put blueberries (once again, I always have frozen stocks ready to go; buy them fresh when they are in season, then put container inside plastic bag, and into freezer for storage) in my banana bread, instead of nuts. Use 1 cup of blueberries (use them directly frozen, not thawed), lightly coating them with about 2 Tb flour (preferably unbleached) prior to adding them to the top of the banana bread batter after you have already divided the batter into 3 medium-sized loaf pans (greased and lightly floured), so each medium loaf gets about 1/3 c. of blueberries. Using a fork, lightly press down the blueberries into the batter until they are just completely submerged into the batter, but not sunken all the way to the bottom of the pan where they will burn. Find good quality aluminum med-loaf pans, 7 3/8 X 3 5/8 X 2 1/4 in., not the disposable ones which are too thin and likely to burn your bread, not to mention expensive and bad for the environment. Look for vintage pans at garage sales, or eBay (last resort because more costly).

To clarify, I use the blogchef recipe intended for 1 large loaf, but instead, I split the batter into 3 medium-sized loaf pans. Bake the 3 medium loaves at the same time in the oven at 350 F for 1 HR 10 MIN, or longer if an inserted wood toothpick does not come out clean. Take them out of oven to cool completely on a rack, then remove them from the pan and put inside a sealed container to let the moisture fully penetrate the bread for several hours. Afterwards, store in the refrig to prevent mold, and it tastes best cold.

By: Leeny

Leeny — Tue, 25 May 2010 20:50:26 +0000

Hi!

Is it possible to replace buttermilk with something else?

By: Janet

Janet — Tue, 23 Mar 2010 17:12:36 +0000

The outside was dark brown but I had to cook it for an hour and 15 minutes since the inside was still gooey. I have a bunch of ripe bananas so I will try making it again… wont stop making it until I get the way I like it! Thanks!!!

By: Bobby

Bobby — Mon, 22 Mar 2010 17:29:20 +0000

Janet – hmm, did the bread appear to be overcooked? Another possibility is you used too much flour. Those are two things that come to mind.

By: Janet

Janet — Mon, 22 Mar 2010 16:55:59 +0000

Hello Bobby. Tried this last weekend and mine came out a bit crumbly. Where do you think I did wrong? It tasted very good though but prefer not a crumbly bread. Thanks.

By: Bobby

Bobby — Sun, 24 Jan 2010 00:10:38 +0000

Kent girlfriend – Either will work, you just want to bananas to be very ripe.

By: Kent

Kent — Sat, 23 Jan 2010 20:13:30 +0000

Hey it’s Kent’s girlfriend =), I was wondering if when you say blackened you mean the bananas need to be completely black on the peel, or just some black spots. Thanks.

By: CT

CT — Tue, 12 Jan 2010 17:35:10 +0000

Hi Bobby,

I just made two loafs today in the aluminum foil pans. I took them out after a hour exactly after checking with toothpick came out clean. I noticed however the top was very dark? Do you think I have the racks up to high and that could have been the problem. The bananas I used were extremely moist and I remember you mentioning that it can vary in time because of that.
I haven’t tried it yet but the kitchen smells awesome!

By: M Marshall

M Marshall — Tue, 24 Nov 2009 17:38:23 +0000

I tried this a bit back and it came out quite yummy! The ‘crust’ part was just crispy enough and the inside was nice and moist. Very good!

By: Bobby

Bobby — Tue, 24 Nov 2009 00:25:02 +0000

Maggie- happy thanksgiving to you and your family as well. I am glad you enjoyed the recipe.