Diana's Desserts - www.dianasdesserts.com
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Best Ever Banana Bread
in Guest Recipe Book
 |
Average Rating:
(total ratings: 3) |
| Servings: 1 loaf, 12 servings |
| Comments: Guest Submitted Recipe, by Rakhi "This recipe was given to me by my cousin Sameeta... I have tried many recipes for banana bread but this one has to be the best and is a sure keeper. I am sure that you will never try another banana bread recipe after you have tried this one. The good thing with this is that it uses very little fat/oil and yet comes out very moist. A healthy option would also be to substitute the cake/all purpose flour with whole wheat flour. You can bake it in a loaf tin or round 8-inch cake tin. I hope you like baking this banana bread and enjoy the pleasure of seeing your loved ones relish it."....Rakhi |
Ingredients:  2 ripe bananas, mashed 1 1/4 cups all-purpose OR whole wheat flour 1 1/4 cups granulated sugar 1/2 cup oil 2 eggs 1 1/2 tsp. baking powder 1 tsp. baking soda 2 tsp. vanilla essence (vanilla extract) 1/2 - 3/4 tsp. ground cinnamon 1/2 cup chopped walnuts |
| Instructions: 1. Preheat oven to 350 degrees F/180 degrees C. Grease and flour a 9 x 5-inch loaf tin or a round 8-inch cake tin. 2. Beat eggs by hand or with an electric mixer until fluffy. 3. Add sugar and continue to beat until pale and fluffy. 4. Add in the vanilla. 5. Add the oil in a slow stream and continue beating until it is incorporated. 6. Fold in flour (that has been well sifted with the baking soda and baking powder so it is well combined) and chopped nuts into the egg/sugar/oil mixture. 7. Pour batter into prepared tin and bake in preheated oven for 55 to 60 minutes. When you test the center.. the tester should come out clean. Makes 1 loaf (12 servings). |
| Source: My own |
| Submitted By: Rakhi Ravindran |
| Date: May 13, 2007 |
Reviews
Reviewer: Lorraine DillonMurlo
Rating:
Review:
I let the bananas ripen about a week to develop its natural sugar. I also added chocolate chips and almond slivers. Within half an hour of arriving at work and sending an email to my co-workers, the breads (I made 2)were gone and they were looking for more. Thank you
Rating:
Review:
I let the bananas ripen about a week to develop its natural sugar. I also added chocolate chips and almond slivers. Within half an hour of arriving at work and sending an email to my co-workers, the breads (I made 2)were gone and they were looking for more. Thank you
Reviewer: L. Harris
Rating:
Review:
Very good recipe and moist! I always have to bake banana bread at 325 degrees or else it burns on the outer edges. Can replace vanilla extract with 1 tsp. of almond extract to give it a good flavor.
Rating:
Review:
Very good recipe and moist! I always have to bake banana bread at 325 degrees or else it burns on the outer edges. Can replace vanilla extract with 1 tsp. of almond extract to give it a good flavor.
Reviewer: Ingrid
Rating:
Review:
I made double portions but used both plain white flour and whole wheat flour. I also used white sugar and brown sugar. My husband who is NOT a banana cake/bread fan at all, loved this recipe. He actually thought it was a 'nut cake' due to the fact that I used probably 1 1/2 to 2 cups walnuts. At last I have a recipe that I can get rid of unused bananas and know it will be eaten. Thanks for sharing your recipe Rakhi.
Rating:
Review:
I made double portions but used both plain white flour and whole wheat flour. I also used white sugar and brown sugar. My husband who is NOT a banana cake/bread fan at all, loved this recipe. He actually thought it was a 'nut cake' due to the fact that I used probably 1 1/2 to 2 cups walnuts. At last I have a recipe that I can get rid of unused bananas and know it will be eaten. Thanks for sharing your recipe Rakhi.