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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 195.2
  • Total Fat: 6.6 g
  • Cholesterol: 18.0 mg
  • Sodium: 310.8 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.7 g

View full nutritional breakdown of Ultimate Banana Bread calories by ingredient
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Ultimate Banana Bread

Submitted by: DBBDANFORD

Introduction

I have been a professional baker most of my life. I have never found a banana bread receipe that satisfied my idea of what it should be like until this one. It's loaded with banana flavor, moist but not gummy. Everyone I have served it to raved about it!!! I have been a professional baker most of my life. I have never found a banana bread receipe that satisfied my idea of what it should be like until this one. It's loaded with banana flavor, moist but not gummy. Everyone I have served it to raved about it!!!
Number of Servings: 12

Ingredients

    1 3/4 c. unbleached all-purpose flour
    1 teaspoon baking soda
    6 large - very ripe- bananas, peeled
    8 tablespoons unsalted butter
    2 large eggs
    3/4 c. light brown sugar - packed
    1 teaspoon vanilla extract
    3/4 c. walnuts-chopped and toasted (Optional)
    2 teaspoons sugar

Directions

I freeze banana's in their skins when they get extremely ripe. When I have enough of them, I make banana bread!

Thaw 6 bananas. Put in a strainer so that the juice flows out. Mash well and extract as much juice as possible. Put to the side. You then cook down the juice to half it's quantity. This is where all your moisture and banana flavor will come from so don't take short cuts here. Let the banana juice cool.

Melt the buter and set aside to cool.

Place oven rack in the center and heat to 350 degrees.
Spray a loaf pan with cooking spray. I prefer ceramic loaf pans, norrow and deep if possible.

Whisk flour, baking soda and salt together in large bowl.

Mix cooled banana juice, butter, mashed bananas, brown sugar, eggs and vanilla together until well blended.

Pour this mixer into the flour mixture and blend gently. Fold in the nuts. Pour into loaf pan and sprinkle 2 teaspoons sugar on top.

Bake until a toothpick comes out clean (poke toothpick into center crack on top) Be sure not to overbake unless you like your bread dry. I recommend checking after 50 minutes and go from there. It depends on your oven. I'd say expect between 50 - 65 minutes bake time.





Serving Size: makes 12 slices

Number of Servings: 12

Recipe submitted by SparkPeople user DBBDANFORD.





TAGS:  Desserts |

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