Wonderful! Possibly the best banana bread I’ve ever had. Like others, I added 1/2 t. cinnamon, 1/2 t. baking powder, 1 t. vanilla extract, split the sugar in to 1/2 c. of white and brown sugar, and I used 1 c. of all purpose flour with 1/2 c. whole wheat flour. I also cut the butter in half and substituted with applesauce. Sometimes making these healthier cuts into your baking also means you have to cut out on the taste, but this proportion worked perfectly! A little bit healthier and it was gone before it was finished cooling on the cooling rack! I guess I better make some more…
I made this bread today, for the second time. Because I love anything banana flavored, I decided to put in 5 mashed bananas this time and added 1t vanilla, and 1t cinnamon.Because of the dry to wet ratio I added another 1/2c flour and 1t baking powder. A flavorful, moist banana bread was the result! With my modifications, this recipe is a keeper. Thanks, Nikki! 🙂 By the way, for two 7X3 loaves, it took only 45 minutes in my oven. I believe 1 hour would dry the bread out.
This banana bread is so good! The edges are crispy and the inside is nice and moist. I covered it with foil halfway through because it was getting pretty brown and added 1/2 tsp baking powder, vanilla and cinnamon. Definitely my new banana bread recipe!
Good recipe! The first time I made it I thought it could use more bananas although the bananas I got from the grocery store were rather small, therefore, the second time I made it I used four bananas instead of three. The first time I made this recipe it was good but the second time it was great! Thanks for the recipe.
Here is a simple recipe that tastes great. I added a teaspoon of vanilla, used margarine instead of butter and made half a dozen muffins and one small round cake pan instead of the two loaves. Thanks for the recipe 🙂
1 1/2 cups all-purpose flour
1 teaspoon baking soda
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