I have a friend who knows I love to cook and bake.
For his birthday he has requested bannana bread.
I have no idea how to make this!
I know we have dopers who bake and share recipes and I would greatly appreciate anyone willing to share theirs.
This recipe is from the Fanny Farmer Cookbook. I’ve made it often and it’s quite tasty.
3 ripe bananas, well mashed
2 eggs, well beaten
2 cups (280 g) flour (white or whole wheat or both)
1 teaspoon salt
1 teaspoon baking soda (sodium bicarbonate)
3/4 cup (145 g) sugar (can use light brown sugar for all or part of it)
1/2 cup (1dL) coarsely chopped walnuts (optional)
Preheat oven to 350F / 180C / mark 4. Grease a loaf pan. Mix the bananas and eggs together in a large bowl. Stir in the flour, sugar, salt, and baking soda. Add the walnuts and mix. Put the batter in the pan and bake for 1 hour, or until the cake springs back when you touch it.
I use white, all-purpose flour and white sugar and always nuts. It just isn’t banana bread without nuts in my opinion.
I forgot to add that the best bread is made with bananas so ripe that they’re nearly black and very, very fragrant. If you want to make bread later you can just toss the bananas, skin on, in the freezer until you need them. They’ll be very gelatinous when you thaw then but they’ll taste just great in the bread recipe.
Chortle, splurt, gag…a book you don’t hear much of in the UK.
Well, I’m thinking that’d be mighty tasty too…
No, but we did have Fanny & Johnnie Craddock, and din’t they write “Cooking with Fanny”?
One warning (learned from experience)…don’t use self-rising flour if you are using baking soda.
Oh, lordy, NO! Take the peel off before you put them in the freezer, to avoid any accidental vomiting when you peel them later. Ugh. I peel them and toss them into a baggie, enough for one recipe at a time.
This one works great
Kricket…I have the banana bread recipe from this book. I LOVE banana bread…and this is by far the best recipe I’ve used. Swing by the house and I can give it to you.
Here’s the one I always make. It is so moist and good.
Favorite Banana Bread
1 8-ounce package cream cheese, softened
1 cup sugar
1/4 cup Parkay Margarine
1 cup mashed ripe banana
2 eggs
1 1/4 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chopped nuts
Combine cream cheese, sugar and margarine, mixing well until
blended. Blend in banana and eggs. Add combined remaining
ingredients, mixing just until moistened. Pour into greased
and floured 9x5-inch loaf pan. Bake at 350 F 1 hour and 10
minutes or until wooden pick inserted near center comes out
clean. Cool 5 minutes. Remove from pan.
Makes 1 loaf
I’ve got a great recipe, but it’s at home. It involves buttermilk, among other things, and is AMAZING if you add some walnuts and chocolate chips. I’ll try to dig it out later. It’s from the Settlement Cookbook, which is unfortunately out of print.
There is a revised Settlement cookbook with a lot of the “heritage recipes” intact. I know cause I have it. 
My favorite banana bread comes from the Joy of Cooking, but I’m at work so I can’t share it.
Banana Bread without chocolate chips (or chopped up chocolate bar, that’s fine too) is not worth considering.
I forgot - for a class last semester, we used a Banana Sour Cream Bread recipe. It was definitely an excellent recipe - a member of our group made some and brought it in for the class.
My mom makes some great bannana bread, I had some with breakfast this morning. I’ll try to get the recipe this afternoon, believe me, its some good stuff.
Ok, then. The Boston Cooking School Cookbook.
Ginger
I’m inherently lazy in the kitchen and fairly immune to disgusting things.
[Apu]Our problems are over, we have banana bread.[/Apu]
Thank you so much guys.
You know I was thinking I know I’ve never made it before and I don’t ever recall ever even eating it before.
BeagleDave, I can swing by your house Monday around 2:30 - 3:00 after I pick up the heatens from the conformist factory.
Let me know if that isn’t a good time for you and I can make it later.
And with all the responses I can make a few different batches and let him and the heathens figure out which one they like best.
This is going to be fun. I love to bake! It makes the house smell so lovely.
I feel its fundamentally important that beagledave’s recipe is posted here. It’s only fair.
If you want a little variation, I happen to have, in my purse, a recipe for Banana Pound Cake that I’ve been meaning to try out. The picture looks like a really rich version of banana bread.
Banana Pound Cake
1 1/2 c. shortening
2 c. sugar
4 Large eggs
2 c. mashed ripe bananas
1/4 c. plus 2 tbs. buttermilk
1 tsp vanilla extract
3 c. all-purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
1/2 c. chopped pecans
Beat shortening at medium speed w/ an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5-7 minutes. Add eggs, one at a time, beating just until yellow disappears.
Combine banana, buttermilk, and vanilla. Combine flour, soda and salt; add to shortening mixture alternately with banana mixture, beginning and ending with flour mixture. Mix at low speed after each addition just until blended. Stir in pecans. Spoon batter into a greased and floured 10-inch tube pan.
Bake at 325 for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove cake from pan and cool completely on wire rack.