Great tip and thanks Diana!
The bread is dense and not crumbly at all.
Maybe it was because I used 1 stick of butter instead of the oil.
Usually for convection, I set it 25 degrees lower than the recipe (so 325 degrees for this recipe). My new to go to banana bread.
Turns out nice and moist. I like that they come out light and fluffy and not too dense and dark. Made it last night and it was wonderful! By using this site, you are agreeing to the site's terms of use. I added cinnamon and raisins and cranraisans.
I made this recipe with Greek yogurt and added chocolate chips (and baked it in a 10 in cake pan). The sub worked perfectly. It is very moist, freezes well, and makes a great addition to school lunches with peanut butter spread on a slice. I LOVE this simple recipe. One of these days I’m going to sub bacon fat and see what happens .
(even left them in for an additional 15 minutes. I made one large loaf. Bicarbonate of soda or ‘baking soda’ is also a base which forms carbon dioxide when mixed with an acid (in the form of bananas / sour cream, etc.) Try topping this with browned butter icing…oh My! Nice touch to sprinkle cinnamon sugar over the top before baking. It's so heavy you could throw it at somebody's head and they'd get a concussion. Used quarter cup whole wheat flour half cup all purpose.
Since I have found this recipe, it’s the only one I use. (vs. the 15 oz. The buttermilk banana bread I’ve referenced several times already with the light-colored crumb only has 1/8 teaspoon baking soda. Thank you, Mel. You can easily double or triple the recipe and then freeze the loaves!
BUT they’re very well done on the outside. Very delicious. Thank you for this recipe, it came out amazing. Baked for 65 minutes at 340 degrees. Nutrient information is not available for all ingredients. This turned out wonderfully and stayed nice and high. Mel, I just discovered your blog and am loving it! I left it in my freezer for a few months, and it was still moist and held together well when I thawed it. And I think it has a lot to do with how the color of the banana bread turns out. Sorry I just saw your comment here. Love this recipe, the only thing I added was chopped pecans. Perfect every time! Once you join, you'll be able to save & share your favorite deals, rate posts and recipes and add items to your HipList and Cookbook! I make lots of substitutions depending on what’s on hand… I use whole wheat flour, greek yogurt for the sour cream, I’ve added flax seed meal, pumpkin, coconut oil, molasses and I’m sure others! Oh my Gooosshhhhh! Love this recipe, but every time I make it the center of my bread comes out raw, runny, or very doughy. The cinnamon sugar coating was a great touch and I also sprinkled it on top of the bread before baking. Thank you, we love it!
Maybe because I use a glass loaf pan. Add large spoonfuls of the dry ingredients to the wet and stir just enough to fully incorporate all of the ingredients. Yummy every time. It’s this one: https://www.melskitchencafe.com/buttermilk-banana-bread/, I’m with you in the “no nuts” camp. The recipe called for 1 1/2 sugar much too much and oil.