Easy Banana Bread
I watch several youngsters each day while their parents are at work. They come running when I announce it's time to cook. This easy banana bread is one of their favorite treats to help bake and eat. —Sharon Ward, King Ferry, New York
Reviews
I made this today, with 3 1/2 ( I was hungry, ate half of a banana) very ripe bananas and I substituted sugar in the raw 3/4 cup for the processed white sugar 1/2 cup. Baked in an 8" bread pan for 50 min @ 350 degrees and it came out perfect !!!!
Only had 1 banana . Will definitely use 2 next time as batter was a little stiff.
I made this again to try as gluten free. These are my changes: used butter flavored shortening, 3 eggs instead of 2, sorghum flour and added 1/2 teaspoon of cinnamon with the flour mixture, added 1 teaspoon vanilla extract after the eggs. Also stirred in 2/3 cup chopped pecans in the end. My husband loved it!
Excellent simple receipt that tastes great.
Easy recipe. Bread turned out perfect. Uses on-hand ingredients.
A good banana bread. I used butter instead of shortening. If I make it again, I will increase the amount of bananas.
As the name indicates, it's easy...and very delicious!! Substituted butter for the shortening.
I love it. It was my first time making banana bread and I hit the jackpot. Its not all thick and heavy like others I have eaten. Fool proof recipe.
Love this recipe. I added a little more sugar & 2 cups of bananas.Very good & moist.
The consistency is great! I did not change anything, but I did add 1 teaspoon of cinnamon. We loved it