Jul 10, 2005

Classic Banana Bread

This family recipe is the best banana bread. I'm working on lightening it and will post that version when I've got it right.

Hanalei Plantation Banana Bread
Makes 2 large or 4 small loaves.

1 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla extract
6 ripe bananas, mashed
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped walnuts

Mix in order given. Place in greased loaf pans. Bake at 350 degrees for 1 hour or until toothpick comes out clean.


Cate said...

I have some overly ripe bananas on my counter that are perfect for this. I know what I'M doing tonight.

ChiefFamilyOfficer said...

Let me know if you like it!

Cris said...

I tried to make your recipe light by using healthier ingredient options. I found two ways that worked:

1) using smart balance, only 1 cup of sugar, and Hain sodium free baking powder. By using smart balance, I reduced the cholesterol to almost 0, the sugar by 50%, and the sodium by as much as 75%.

2) using smart balance, using only 1 cup of SPLENDA, and HAIN sodium free baking powder. This version not only reduced the cholesterol and sodium but reduced the calories by as much as 50% and sugar by as much as 75%. There is still natural sugars in the banana so even with splenda, the recipe still has at least 25% sugar.

My husband who loathes healthy foods didn't notice the difference. He could eat this bread all day!

Susan said...

Cathy -- Noticed your comment on today's post regarding this bread. Looks great! Can you tell me how you adjusted the cooking time for the 13X9 pan?

Chief Family Officer said...

@Susan - I didn't time it, but I'd guess it took about 40 to 45 minutes - it's a pretty thick layer. I did the toothpick test to make sure it was done at 350 degrees. You can reheat the pieces in a toaster oven to make the top crunchy again :)