Easy Banana Bread

This is almost exactly the recipe I have used for decades. I add a bit of orange oil or essence, as well as some dried orange peel and pecans. These additions make the loaf, a bit more savory and crunchy from the nuts.

You don't need all that butter, just use 1/2 cup of plain Greek yogurt, I also use one cup of whole wheat or spelt flour and 3/4 of a cup of organic rice flour..

Banana bread makes wonderful French toast. Leaned the trick while visiting the Caribbean one year.

I haven't tried this recipe, been making banana bread for many years. The recipe I use is really "EASY" though: 3/4 smashed ripe bananas, 1/3 cup melted butter, 3/4 cup sugar. 1 egg beaten, 1 tsp baking soda,1 tsp vanilla extract, 1 tsp baking soda. 1 1/2 cups shifted flour ( some chopped nuts) Loaf pan w/ parchment paper liner @ 350 , 1 hour

For a good and easy gluten-free banana cake/bread see Nigella Lawson's recipe (available online). It uses almond flour and rice flour as flours, and no additives such as xanthan gum. I cut the sugar from 3/4 to 1/2 cup and it's still sweet (and would do so in the current recipe also). I also make it successfully as muffins in parchment paper baking cups, baked for about a half an hour (which I'm sure can also be done with the current recipe). You wouldn't know it's gluten-free.

Didn’t have sour cream, used nonfat Greek yogurt. Only had 5/8 c brown sugar. Didn’t realize until it was baking that I completely left out the butter! GREAT bread nonetheless! A little rubbery rather than crumbly which I like anyways!

I sprinkle some brown sugar/cinnamon sugar mix to top before baking and it is extra delicious!

The sour cream or yogurt also gives the baking soda a boost. Even more delicious is to substitute half a cup of cocoa for half a cup of flour.

I've made this recipe with and without the sour cream (trying to cut down on dairy). I don't always add cinnamon, but I do always fold in chopped dates, raisins, apricots, and/or cherries. I almost always make this recipe as muffins, instead of a loaf - shorter baking time and easier to pack in lunches. Recently, I substituted a balanced mixture of whole wheat, rice, and almond flours for the all-purpose flour (cutting back on gluten), and also tipped in 1/4 cup of Chia seeds. BIG hit!!!

I grease the pan generously with butter and then sprinkle in granulated sugar, as much as the butter will hold. When loosening the cake, just run a table knife around the edges, then gently 'lift' the cake from side to side, end to end. Inverting it onto a cooling rack is easy...it comes right out of the pan and you have a delightful crunchy crust.

Made this today with walnuts and dark chocolate chips. It turned out really good and super easy.

Since the butter is melted, has anyone tried browning it and then letting it cool?

Sure, cut back on the butter and sugar to make it healthier. Throw in a few walnuts too. The main secret....don't over-mix it.

I wonder how many cooks get burnt every year inserting toothpicks into pans sitting in 350° ovens Use a bamboo skewer for safety sake.

Confused how it was too salty (and the recipe calls for baking soda)? I made this evening, and they’re delicious - not over-sweet.