Janet's Rich Banana Bread

First attempt with non pureed bananas failed, cooked on the outside and not fully on the inside. Attempt number 2: Pureed the bananas and cooked for 15 minutes less than time called for. Pureed bananas mean less moisture, but the bread was still decent.

This is the only Banana bread recipe I use! I've tried others and this is hands down the best one! I mqsh the bananas because I like it to be more distributed rather then sliced!

My go-to banana bread recipe.

Modifications for high altitude baking: halve the amount of baking soda. That’s it! Other modifications: no walnuts, substituted sour cream with Chobani Less Sugar Madagascar Vanilla Greek Yogurt (bc that’s all I had in the fridge), mashed bananas instead of sliced. In the future I’d halve the amount of sugar just to see, and esp if using yogurt that already has sugar. I had previously altered the recipe for high altitude baking and it came out cake-like. Decided to try again with fantastic results. Forgot to account for the added sugar in the yogurt so it is pretty sweet. Next time I will cut the sugar by half or more and see how it tastes. Baked for one hour, very moist!

This was a easy recipe to make. Loved the flavors & sweetness of the bread! It turned out moist with a nice raise. I will make this recipe again!

I made this gluten free, doubled the bananas and mashed them instead. Also good to add dark chocolate chips if you’re going for more of a dessert.

This was so amazing. It was moist and flavourful.

I used the standard variations mentioned below, but I had some caramel pieces I used instead of nuts. It took a little longer to cook, but tastes great!

I’ve made this a thousand times. It is perfect. The key is to follow the amendments by the one guy in the comments: With minor variations this is the recipe I've been making for 40 years. It originally came from a home ec teacher and it is beyond awesome. The differences are, first, that I cream the softened butter with the sugar (not melted). I add 1 tsp. lemon juice with the vanilla, and use 1 tsp. each of baking soda and baking powder, and 1-3/4 c. flour. Finally, regardless of how many bananas are used it should equal 1 cup. You will never find a better banana bread, and over the course of 40 years, I've never heard differently. Edited 8/17/09: My original 4/14/08 review should have indicated that I mash the bananas, not slice them.

Straight up yumminess!

I use 2/3 of the sugar as bananas add a lot of sweetness already. Substitute 1/4 of the flour with sugar free peanut protein powder to make it healthier (didn’t affect the taste). Use less sour cream (Greek yogurt is preferred) if using frozen bananas

The best Banana bread!!