Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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Classic banana bread that is an old-fashioned favorite and makes a great use of overripe bananas.
Heat oven to 350°F. Grease and flour 8x4-inch loaf pan; set aside.
Combine sugar, butter and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy. Add bananas and vanilla. Beat at low speed until well mixed. Stir in all remaining ingredients except Butter with Canola Oil.
Spoon batter into prepared pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Place onto cooling rack. Cool completely.
Serve with Butter with Canola Oil.
Dietary Fiber: 1g
So good! Easy to make, too. I doubled the recipe and used half brown and regular sugar. Made one large and three small loaves (I'll take as hostess gifts). This will be my only go-to recipe for banana bread!
Easy as pie to make and very tasty. The texture was on the dry side compared with some banana breads I've had, but that could have been due to any number of things. Followed the suggestion to wrap and refrigerate overnight then sliced and nuked on low for 20 secs to warm up. SERVED with low fat whipped topping and sprinkled A little chopped walnuts on top for garnish. My very picky husband complemented the baker so I'll be making it again soon.
IT WAS EASY AND PERFECT!!! THANK YOU. THIS IS THE ONLY ONE I WIL MAKE FROM NOW ON!!!
Super easy and great tasking.
Great, I added half cup coconut in and on top,
only 4 points a slice on Weight Watchers!
Using half brown and half white sugar gives banana bread a definite lift. I love this recipe, though, even if my "change" is not incorporated into the recipe.
I love making banana bread. I like to add a cup of yogurt to mine. Maybe in place of the butter. You can use either plain or a fruit one. Also my mom likes to add a can of minced pineapple to hers. Also very yummy. Sometimes i will make my BB into muffins instead and add a maple frosting to it.
I left out the butter and added more bananas plus poppy seeds, sunflower seeds, and flax seeds, and less sugar for a healthier alternative. Big hit with the family!
Very simple and perfect results every time!!
Very easy and yummy recipe. The kids had fun making it and everyone enjoyed eating it. Made a batch with pecans, which was a nice addition.
i accidentally added at least 1/4 cup more of sugar, i thought it was screwed but then i think quickly by adding 1/4 more of butter and lots of dried raisens and cranberries....voila, they outcome was perfect, moist and i also sprinkle oaks on top before baking it!!!!
Delicious easy recipe!
This recipe turned out PERFECT! My husband can't get enough of this. The bread was moist and flavorful. One time I added 2.5 bananas... and it still turned out wonderful.
I have made this twice now, it was a huge hit with my family! It is so good, not difficult to make and tastes fabulous! I definitely recommend making this bread!!
I made a double recipe and baked it in 9x13 glass dish sprayed with nonstick cooking spray. I had five bananas that I needed to use, so I used only 3 eggs and also skimped a little on the sugar (I used about 1 c). It baked perfectly in 55 minutes and it was outstanding! I will be making this regularly from now on.
So easy to make, this bread is moist, delicious and keeps well for at least a week in an airtight container.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1826
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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