Does anybody here have a tried and true, kick a*s banana bread recipe?

1 1/3 cup sugar


1/2 cup of butter


2 large eggs


1 1/2 cup over ripe banana (3-4 bananas)


1/2 cup butter milk (or regular milk with a drip of apple cider vinegar)


1 teasoppn vanilla


2 1/2 cups all purpose flour


1 tsp baking soda


1 tsp salt





Heat oven to 350 degrees.





Grease bottom of 2 loaf pans and dust with flour. loosely mash bananas and set aside.





Mix sugar and butter in a large bowl. Fold in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth (it is okay if there are some small lumps of banana.) Stir in flour, baking soda and salt until the dry ingredients are moistened (do not over stir). Pour into pans.





Bake for about an hour.





enjoy!!! I've developed this recipie since I was 12 years old!!!Does anybody here have a tried and true, kick a*s banana bread recipe?
3 or 4 ripe bananas, smashed


1/3 cup melted butter


1 cup sugar


1 egg, beaten


1 teaspoon vanilla


1 teaspoon baking soda


little salt


1 1/2 cup of all-purpose flour





Preheat the oven to 350掳


With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix.


Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Add a little cream cheese to this.... yummy!Does anybody here have a tried and true, kick a*s banana bread recipe?
BOURBON BANANA NUT BREAD





1/2 c. (125 ml) butter, at room temp.


1 c. (250 ml) sugar


2 eggs


2 c. (500 ml) all-purpose flour


1 tsp. (5 ml) baking powder


1/2 tsp. (2 ml) baking soda


1/2 tsp. (2 ml) salt


3 ripe bananas


1 tsp. (5 ml) vanilla extract


2 tbsp. (30 ml) brown sugar


Bourbon





The flavor of bourbon permeates the baked nut bread during chilling.


Preheat oven to 350 degrees F. (180 degrees C.). Grease a 9 1/4 x 5 1/4 x 2 3/4 inch (23x13x8 cm) loaf pan. Assemble blender. Put nuts into blender container. Cover and process 2 cycles at whip to chop nuts; set aside.





Assemble mixer. In large mixer bowl, put all remaining ingredients except 1/4 cup (50 ml) nuts, brown sugar and bourbon. Mix at low until flour is moistened then at medium until smooth. Pour into prepared pan.





Mix remaining nuts and brown sugar; sprinkle over top of loaf. Bake in preheated oven for 1 hour, or until toothpick inserted near center comes out clean. Remove from pan; cool completely. Saturate a 15x9 inch (38x23 cm) double thick piece of cheesecloth with bourbon and wrap around loaf.





JM
Delicious slabs of brown banana bread, *ahem* just like you get in the cafe. I have been working on perfecting this recipe for a very long time (longer than I'd like to admit) and there have been many disasters along the way. Obviously add walnuts or chunks of banana to suit your taste- and I daresay some cream cheese frosting wouldn't go amiss. This was done in a 20cm x 20 cm super deep square teflon cake tin. A general rule of thumb is to use as many bananas as fit in the tin whole (with the skin on) and go from there. It sure is alot of bananas!





Ingredients:





Bananas, roughly 10 small to medium size, spotted ripe


3 1/2 cups self- raising flour (do not substitute)


2 cups brown sugar, lightly packed


5 X medium eggs (50-60g)


1 tbsp vanilla extract


50 g butter, melted


1 tsp salt


2 tsp cinnamon


1 tsp mixed spice


1/2 tsp cardamom





Method:


(preheat the oven to 140掳C / 275掳F / Gas Mark 1)





1. In a big bowl, peel and break the bananas into chunks. Mash this well with a potato masher. Pour in the vanilla, melted butter, and crack the eggs in, stirring until everything is a unified mixture.





2. In another bowl, place flour, salt, spices, and brown sugar. Mix this with your hands, breaking up any lumps of brown sugar as you mix.





3. Grease the cake tin with butter, and place strips of wax paper going both ways so that they over hang by at least 2 inches over the edges of the tin. This will make it easier to lift out when its done, and it is important to grease the pan now so that when the flour activates with the liquid ingredients it will spend little or no time waiting to go in the oven.





4. Pour the flour mixture into the banana mixture and fold until you have a uniform batter. Pour this into the tin and quickly place on the middle shelf of your oven. Bake for 1 hr and 20 min, or until when you push down the top there is no squidgyness underneath the crust, and when a skewer comes out clean. Keep your eye on the temperature as every oven varies. Store at room temperature.