The World’s Best Banana Bread

[Tropicalsenior]

The World’s Best Banana Bread

 

 

2 cups flour 

1 cup sugar

1 teaspoon soda

1/2 teaspoon salt 

1/2 cup chopped walnuts (optional)

1/3 cup buttermilk or  sour cream

1 cup vegetable oil (I prefer canola oil) 

2 eggs

1 tablespoon lemon  juice

1 teaspoon vanilla 

1/2 cup raisins, soaked in rum or water

3 large very ripe bananas

 

Preheat the oven to 325°. 

 

Prepare 2 8” x 4” loaf pans.

 

Mix flour, sugar, soda, salt, and nuts together  in a large bowl. In a large measuring cup mix the oil, eggs, buttermilk, lemon  juice, vanilla and raisins. 

 

Mash the bananas well and add to the wet mixture.  Make a well in the center of the dry mixture and pour in the wet mixture. Mix very gently.  Do not over mix. 

 

Bake at 325° for 45 to  55 Minutes. Test with a toothpick and remove the loaves from the oven when just a few crumbs cling to the tester. 

 

Notes:

1.  If you don't have buttermilk you can substitute by adding  1/2 teaspoon lemon  juice or vinegar to 1/3 cup of milk and letting it sit for 10 minutes. 

 

2.  My preferred method of mashing bananas is to put them in a Ziptop bag and squash them thoroughly. Then all you have to do is cut off one corner and add it to the wet mixture.

 

3. I always have a jar of raisins soaking in rum in my refrigerator. If you are not so inclined you can heat 1/3 cup rum in the microwave or on your stove and let the raisins Infuse for at least one half hour. It definitely does make a difference in the texture of the bread as dry raisins tend to draw moisture as they bake.

 

This bread is even better if you can make  it with finger (or dado)  bananas.  Use 8 of these instead of the large ones.

These bananas range from three to four inches in length.

Created by Yvonne Shannon

[Tropicalsenior]

I just want to mention that although I created this recipe I did not give it this name. That was done by the many friends that I have shared this bread and recipe with.

[oli]

I wonder how this recipe compares to my favourite from ATK.?

[ElsieD]

2 minutes ago, oli said:

I wonder how this recipe compares to my favourite from ATK.?

If this is the one where you reduce banana juice, I made it and truthfully, I couldn't tell the difference between that one and others, except for the fact the ATK one was more work.  But then, I'm no connoisseur, as I make it for others, not myself.

[Tropicalsenior]

56 minutes ago, oli said:

I wonder how this recipe compares to my favourite from ATK.?

I can't speak to a comparison because I've not familiar with that recipe. This is the only recipe that I've used for 30 years.

I can only tell you that this bread is very moist with a very pronounced banana flavor. It's also very simple to make. I used to give it as Christmas gifts and some years I made well over 100 loaves and Mini loaves. I always included recipe cards in both Spanish and English.

[MaryIsobel]

It looks great = I'm going to try it. I'm going to make a bunch of quick bread to serve the day after my daughter's wedding. For those who come to help, we'll have coffee and tea, juice, yogurt cups, bagels and cream cheese and peanut butter and jam, along with a fruit plate.

[Tropicalsenior]

5 minutes ago, MaryIsobel said:

I'm going to make a bunch of quick bread to serve the day after my daughter's wedding.

I used to make mini loaves of this to give as Christmas presents and every Thanksgiving I would make little Loaves, gift wrap them and put them on all the plates as favors. As I remember, each batch makes five to six mini loaves depending on the size of the pan.

[lemniscate]

The bananas used make a huge difference.  I no longer buy any Cavendish variety.  I use the finger bananas or the Thai varieties that the local Asian markets stock.  Night and day difference in flavor depth.

 

I will set a reminder for this bread when baking season is here again.  Too ruddy hot here at the moment.

 

Mini-loaves for the win.

[Tropicalsenior]

6 minutes ago, lemniscate said:

Night and day difference in flavor depth.

I couldn't agree more. The finger bananas are much sweeter and with a greater depth of flavor. However they are not available everywhere and if you must use regular bananas, be sure that they are completely ripe and starting to go soft. Too green and you get no flavor, and completely black will give it an unpleasant aftertaste.