I’m looking for the version that resembles bread not at all - the kind that produces no crumbs when cut, is more like fudge than cake, and has more bananas than flour.
Oh, sure, I could google - don’t think I haven’t - but I can’t afford any more walnut experiments. Do you have a tried-and-true recipe?
Here’s a recipe I found at allrecipes.com that touts its supermoistiosity… it uses 6 Bananas which seems to be a rather large amount relative to other banana bread recipes I have seen.
Hope this helps, and welcome to the boards!
Grandma’s Banana Bread
SUBMITTED BY: Shana Bradley
“A super moist banana bread which uses six bananas!”
Original recipe yield:
12 servings
PREP TIME 15 Min
COOK TIME 1 Hr
READY IN 1 Hr 15 Min
US METRIC
INGREDIENTS
3 cups sugar
1 cup margarine, softened
1 teaspoon vanilla extract
4 eggs
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
6 very ripe bananas, mashed
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.
In a large bowl, cream together the sugar and margarine until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
In a large bowl, sift together flour, baking soda and salt. Blend this mixture into the egg mixture, alternately with the buttermilk; stir just to combine. Fold in the mashed bananas; mixing just enough to evenly combine. Pour batter into prepared pan.
Bake in preheated oven until a toothpick inserted into center of the loaf comes our clean, about 60 minutes.
devilsknew, thanks!
Mostly. 
But the proportions, in comparision to more traditional recipes, simply seem to be doubled (THREE cups of sugar?!) and poured into a normal cake pan. Anyone have better plans?
I don’t have a tried and true recipe, and the banana bread I’ve made on one occasion, if I recall correctly, was a very similar recipe to the one I posted here. It was quite tasty and very moist, but instead of making it in a 9X13 pan I split the batter between two small loaf pans.
But if regular banana bread doesn’t cut it for you, might I suggest halving this recipe and using 5 or 6 bananas anyways. Just try experimenting by increasing the bananas in a standard recipe and cutting back on the liquid ingredients, maybe add a little less flour and sugar, as well if you want a slab o bananas…
Nope, but check out gluten-free recipes. I have some friends with Celiac and some of their cake recipes are pretty incredible.
There’s a dessert called flourless chocolate cake that is more like fudge than cake. Perhaps it could be adapted.
Per Jsgodess’s suggestion I found a flourless banana cake recipe on a foodie blog from down under blog.lemonpi.net. Maybe this will be more to your liking, Rooh.
Janni Kyritsis’ Flourless Banana Cake
250g (1cup) whole almonds, blanched and skinned
2 eggs
125g (1/2 cup) castor sugar
1/2 teaspoon baking powder
2 teaspoons bitter almonds (optional)
250g (1cup) bananas, peeled
2 teaspoons strained lemon juice
1/2 cup flaked almonds
1 tablespoon icing sugar, to serve
1 cup 45%-fat cream, to serve
Preheat oven to 150′C (300F). Toast skinned almonds on a baking tray in the oven for about 20 minutes or until golden and leave aside to cool. Leave the oven on at 150′C.
Butter a 22cm fluted flan tin (with removable base) and line with baking paper; wetting the baking paper and squeezing it well to remove the moisture will make it more pliable, so that it fits the fluted tin better. Grease the paper with more butter.
Beat the eggs with the sugar for about 10 minutes, or until mixture falling from the beaters forms a ribbon-like pattern on top of the mixture for a few seconds. Meanwhile, grind the almonds, baking powder and bitter almonds (if using) to a fine meal in a food processor )do not over-grind or they will become moist and sticky). Dust the tin with about 2 tablespoons of the almonds meal then fold the remaining almond meal into the egg mixture. Puree the bananas with the lemon juice and fold immediately into the cake mixture - bananas must be pureed at the last minute to prevent them going black. Pour the mixture into the prepared cake tin and scatter the surface with flaked almonds. Bake for about 40 minutes, until a skewer comes out clean. Remove from oven and leave to cool in tin.
When cool, sift over icing sugar, cut into slices and serve immediately with a dollop of thick cream on the side.
Mine is like that. Not crumbs at all, very moist, cuts clean. Awesome if you toast it and put a little butter or marg on it, which it took me 35 years to learn.
1 cup sugar
1/2 cup margarine (room temperature block style. Not the ‘soft’ or tub margarine)
2 eggs
1 teaspoon vanilla extract
4 mushy bananas, mashed
2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
Mix together all dry ingredients, mix together all wet ingredients (sugar is a wet ingredient). Combine. Bake at 275F for about an hour. Makes one loaf.