Banana Bread

Yield: One 9-inch loaf

Prep Time: 5 minutes

Cook: 1 hour 35 minutes

Tessa Arias Banana Bread is warm, sweet, nutty, comforting, soft, and moist.  [caption id="" align="aligncenter" width="600"] Banana Bread[/caption] Sometimes it's the simplest things you crave. Like banana bread. I have posted a...

10 Responses to “Banana Bread”

  1. #
    Blog New Black — April 6, 2012 at 11:12 am

    One of my fav baked goods!

  2. #
    Kirsten — April 6, 2012 at 7:21 pm

    Sounds exactly like the banana bread recipe we like and I posted just a few days ago. Looks great! Kirsten

  3. #
    Paula @ VKN — April 7, 2012 at 1:49 pm

    Like half the universe, I

  4. #
    relativetaste — April 7, 2012 at 3:05 pm

    Looks great!

  5. #
    Rachel @ Bakerita — April 23, 2012 at 7:20 am

    I love love love banana bread, and usually have to end up either buying ridiculous amounts of bananas or hiding some so they get ripe enough for me to make it, but it's always so worth it. I'm always down to try a new banana bread recipe, so I'll be giving this one a spin. With some butterscotch chips? Mmm, heavenly!

  6. #
    pzq — May 28, 2012 at 11:30 pm

    The batter seemed to thin going into the pan. It turns out it was too thin. The bread did not rise very much, most of the walnuts fell to the bottom, and was very difficult to get a clean slice. It seems like it needed another 1/3 cup flour added to thicken up the batter. It was tasty, but the texture was difficult to cut a clean slice… it just kind of crumbled. Is the flour measurement correct?

    • #
      handleheat — May 29, 2012 at 1:45 am

      I'm sorry it didn't work out very well for you! The flour measurement is correct. I remember this batter being on the thin side but baking up beautifully. I can think of a couple of reasons why you had trouble. Your flour measurement may have been off (even if you followed the recipe). This could be because when you dipped your measuring cup into the flour you didn't aerate the flour (stir it around) before scooping it up. Here's some more detailed info on that if you don't already know:

      If you have a kitchen scale, definitely use it! The flour in this recipe should weigh 210 grams.

      The bread may not have risen because your baking soda may be too old. As far as the walnuts falling to the bottom, try coating them in a little bit of flour before adding to the batter. Also, be sure to measure your mashed banana before adding it to the batter.

      Hope that helps!

  7. #
    Sophie — July 30, 2012 at 10:53 pm

    Awesome recipe,
    I love banana bread :)
    Here’s anther recipe you might like.
    Thanks for sharing,

  8. #
    Clara — August 1, 2015 at 9:52 am

    I’ve been searching for the perfect banana bread recipe for a while now. This definitely comes close. The texture is amazing and it smells incredible while it’s baking. I left mine in the oven for 1 hour as the recipe said but it burnt a little on top, so next time I will check on it after 50 mins. I also halved the amount of sugar and omitted the walnuts (didn’t have any on hand). Came out perfectly sweet – I think the bananas, especially really ripe ones, have enough sugar in them as it is. Will be making this again and hopefully with the walnuts next time! Thanks for sharing

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