Comments on: Banana Bread Recipe

By: Bobby

Bobby — Mon, 16 Nov 2009 00:22:23 +0000

Nikki – about 12

By: Nikki

Nikki — Sun, 15 Nov 2009 23:49:47 +0000

How many tablespoons is 3/4 cup of butter?

By: Jess

Jess — Fri, 26 Jun 2009 14:42:37 +0000

Perfect recipe. I leave out the nuts but I’ve used this recipe about twenty times and it has never failed me. Thank you!

By: amateur cook

amateur cook — Sun, 03 May 2009 15:24:45 +0000

Sorry, I meant to say, one of the byproducts of making butter from heavy cream is buttermilk, not “in” buttermilk.

By: amateur cook

amateur cook — Sun, 03 May 2009 14:39:28 +0000

Hi, I’m back with another general tip, which I came across as I was making this delicious banana bread again. For the past couple of months, on the internet, I casually read “how to make butter” from heavy cream. One of the byproducts in buttermilk. Well, this recipe calls for buttermilk, so I decided to scratch this itch and try my hand at making homemade butter and buttermilk. You can read all about my excursion which I posted on cookingforengineers blog (see comments) which had good instructions:
http://www.cookingforengineers.com/article/113/Making-Butter

It took a bit of trial and error, but I ultimately succeeded with both homemade butter and buttermilk as my reward. I decided to use both the homemade butter (already softened) and buttermilk for this recipe and everything turned out wonderfully. One quart of heavy cream yields about 2 cups butter and 2 cups buttermilk, more than enough to double this recipe for 2 loaves of banana bread.

From this point on, I plan to make my own homemade butter and buttermilk every time your recipe calls for these ingredients! The possibilities for homemade butter are endless, including herb butters, etc.

By: Michelle

Michelle — Sun, 15 Mar 2009 01:19:12 +0000

I make this recipe all the time, everyone loves it! I omit the nuts for my husband but use pecans for my loaf.

Thanks for posting!

By: bananaza

bananaza — Thu, 12 Mar 2009 10:41:30 +0000

I made this recipe today with all my left over bananas… Its so delicious and moist. I had no nuts in the cubboard so put a mix of crushed chocolate biscuits instead and it is so yummy!!! its almost all eaten already. Thanks

By: Aila

Aila — Fri, 06 Mar 2009 00:30:57 +0000

Hi Bobby,

This is a wonderful banana bread! I used half whole wheat flour / half white flour, 1/2 cup of butter/canola spread and 1/4 grape seed oil and 1/2 cup of pecans. Since I had no buttermilk I used regular milk with enough lemon juice to make it curdle. Had no loaf pans, so baked it in a tube cake pan. It turned out great and was delicious. So happy I could find my way back here because I lost this recipe. Now I’ll have you in my favorites.

By: Cindy

Cindy — Tue, 03 Mar 2009 21:53:32 +0000

bannana bread is the best!

By: amateur cook

amateur cook — Sun, 25 Jan 2009 21:13:58 +0000

My second attempt yielded better results. I thawed frozen banana puree from 5 blackened bananas left over from last week, enough to make 2 loaves. This time, I sifted the flour (unbleached always better than bleached), baking soda, and salt together before adding to the mixture. I added the 1/2 cup sour cream per loaf (in my case, I doubled the recipe for 2 loaves) along with the buttermilk as suggested by blogger “gina”. Aluminum bread pans were used this time, and the 2 banana breads were cooked together for 1 h 25 min. total.

This was the tastiest, super moist banana bread! I am not crazy about walnuts and used the chopped pecans as Bobby suggested. Thanks Bobby, and blogger Gina for sharing the recipe ideas.