Rebecca’s Banana Bread

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My friend Rebecca has many talents. She’s a baker, photographer, a mother, a wife, an olympic weight lifting coach, and the list could go on and on.

But more importantly, she’s also the one that gave me the recipe to make the perfect banana bread.

Have you ever made banana bread that ends with a burnt outside and totally gooey and undercooked inside? Me too. And you won’t have that issue with this recipe, I assure you!

Rebecca’s Banana Bread

1 cup sugar

1/2 cup brown sugar

2 eggs, beaten well

2 cups flour

1 tsp vanilla

4 tbsp milk

1 tsp baking soda

3 ripe bananas, smashed

1 stick melted butter

 

Cream together the sugars and egg. Add flour, vanilla, milk, baking soda, and mix well! Mix in bananas and finally the melted butter.

Bake at 325 for 1 hour.

 

Enjoy!!

Two more of my favorite recipes: JoAnna’s baked oatmeal and my mom’s homemade caramel corn.

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sara says · 03.31.16

I’ve been making a lot of banana bread lately. Anytime, our bananas start to get a little too brown for our liking, I whip up a loaf of banana bread and put in the freezer. I found a tropical banana bread recipe online (with crushed pineapple and coconut) and a chocolate chip banana bread recipe (my favorite).

However, it did take me several tries to get it just right. We purchased a new home about three months ago and the oven overcooks everything. I found that if the recipe says bake for 1 hour at 350 degrees, I need to pull it out about 10-15 minutes early, do the toothpick test, and it’s usually done. One of these days, we’ll get a new oven, but until then, I’ve learned how not to burn everything.

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Megan says · 03.31.16

I moved into a house with an old oven and had such trouble I bought a thermometer! It was crazy because it was not being consistently over 25 degrees, sometimes it was under by 10.

Would you share your tropical one with the pineapple and coconut? That sounds delicious!

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Tammy says · 07.21.19

Using a thermometer when baking is a great idea as many ovens are not accurate and need the temperature calibrated. Most ovens come with instructions on how to do this.

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Andrina says · 03.31.16

Funny you should post this, I just picked up bananas this,week for this very purpose! May have to try this recipe. (Seriously, Olympic weightlifting coach?!)

And how good does the other mentioned recipe that adds pineapple and coconut sound!

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Leigh Ann says · 03.31.16

Try adding blueberries, Kate! Banana bread with blueberries is my favorite

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Vanina says · 04.01.16

I add wlnuts to my banana bread to make it even more yummy!!!!
Vanina

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DTOlsen says · 03.31.16

I know just the Rebecca you’re talking about! Small world! I went to college with her husband. 🙂

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Tammy says · 03.31.16

Thanks for the recipe. I just wanted to tell you I love your Snapchat’s! My girls are now 16 and 12 and I’ve been a stay-at-home mom the whole time and your videos bring back memories. I also wanted to tell you that you seem like a fabulous mom to your boys and you’re doing a great job!

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Rachel McCloud says · 03.31.16

This looks yummy:) My mom has a chocolate chip banana swirl bread that is super delicious 🙂

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Elesha East says · 03.31.16

There is also a recipe for Kona Inn banana bread online that is da bomb!!! My grandmother made that her go to recipe when she made banana bread. Soooooo stinkin’ good!!!

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Susan says · 03.31.16

Oh YUM YUM!!!

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Susan says · 03.31.16

That Marc Jacobs corrector stick is just genius packaging!!

http://a-woman-of-a-certain-age.com/

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Susan says · 03.31.16

OOps,

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Evelina says · 03.31.16

I love baking banana bread with old bananas! I have a recipe that was given to me from my mother-in-law and it has never failed me!!
Evelina @ Fortunate House

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Susie Rose says · 04.01.16

Perfect timing. I have bananas that need to be made into bread.

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Tanya says · 04.01.16

Kate, would love to see you post some healthier recipes. These look great, but as a mother who is still wanting to lose some of my baby weight, I’m trying to stick to more mindful food options. Not sure if you’re interested in that, but just a thought!

xx

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Ricardo says · 04.01.16

Try adding some chopped walnuts.

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Emily says · 04.01.16

I made this recipe yesterday and it’s delicious! I can’t stop eating it. It would be great with some walnuts or chocolate chips added! Next time, I’ll try that.

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Ricardo says · 04.01.16

My mother made this bread this way (with walnuts) when I has a kid (don´t ask how many years ago) I still remember that I ate the full thing in one afternoon!

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Tara says · 04.01.16

Can you use almond milk?

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Sarah Lynn says · 04.01.16

I just made this recipe this morning and it turned out not fully done and a mess 🙁

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Kate says · 04.01.16

Really? I used to always mess up banana bread but I’ve never had a problem with this one!

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Janet Smith says · 04.09.16

I made this banana bread recipe this afternoon. The picture posted shows it being baked in a loaf pan. When I mixed all the ingredients, I felt the loaf pan would be too small, so I used a square pan (Pampered Chef stoneware). I did add a cup of pecan pieces. It came out so delicious!!

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Lisa says · 04.01.16

I’ve had to play around with my oven, because the bottom and outsides would be cooked to a dark brown, but the middle would still be mushy. I’ve found that turning my oven down 10-15 degrees and cooking for about 5-10 mins longer helps! Perhaps my oven is just a bit hotter than the average. Hope this helps!

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Nora says · 04.05.16

I had the same problem, Sarah. I’m cooking it now, and I’ve just put it back in the oven after an hour and half!

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Laura says · 02.21.19

Im cooking it now as well, and I am going on an hour and 20 minutes and its still raw in the middle. So funny! It smells divine in her though so Im not giving up!

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Kate says · 02.21.19

gosh really? Your oven may run a bit cool then, mine is always done by then!

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Katie says · 03.10.19

I cooked mine for an hour, but it was brown outside and raw inside. I turned my oven down to 300 and cooked for another 30 minutes, and it turned out okay! Other than the baking time/temp difference, this was a really easy, yummy recipe! Thanks!

Bogi says · 04.02.16

Thank you Kate it’s really delicious! 🙂 I’ve never tried banana bread, and I rarely use American recipes (I’m European and kind of struggle with the ingredients and the measuring units), but this was easy and a very nice start to be a little braver in the future. 🙂

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Kim says · 04.02.16

I just made the recipe as muffins and they are perfect! I used both paper and foil cupcake liners in a muffin tin. I lightly sprayed the liners with a non-stick baking spray (Pam). I baked them at 325 degrees for 28 minutes. They are delish! The tops are crunchy and the bottoms are a wonderful consistency.

I wasn’t sure if the brown sugar should be packed so I went ahead and packed it in the measuring cup!

Thanks for a great recipe that my picky 13-year old son just devoured.

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Angelica Gazinski says · 05.18.20

Just made muffins with almond milk and Country Crock plant butter for our dairy allergy little one and they came out amazing!!! She may have added a few dairy free chocolate chips too 😉 thanks for the recipe Kate!

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Mel says · 04.02.16

This looks and sounds amazing!! Perfect for breakfast!!

Mel | http://www.thegossipdarling.com

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Ashley says · 04.04.16

I made this recipe yesterday and added chocolate chips. IT IS SO GOOD! I like banana bread, but LOVED this banana bread. My husband even went nuts for it. Now I just need my green bananas to ripen quickly so I can make another loaf! Thanks for sharing this!

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Lauren Massarella says · 04.04.16

This look so simple and delicious, thank you! I have several bananas in the freezer waiting to be turned into bread. XO

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Julie says · 04.05.16

I made this Sunday and it was a hit! I sprinkled unsweetened shredded coconut on top before baking and used Splenda’s brown sugar blend blend. Thanks!

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Ashli says · 04.06.16

I have a slight obsession with Bananas. I always say, “It always starts with three ripe bananas.” You know, just sitting on the counter like, “Are you going to throw me away or make something?”

I have multiple recipes including my favorite – Banana Bread Blondies! Yum.
http://backwardsnhighheels.com/2015/10/27/banana-bread-blondies-with-caramel-frosting/

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Ricardo says · 04.06.16

If you are obsessed with bananas try “bananas with dulce de leche”. Most supermarkets in USA carry authentic “dulce de leche” from Argentina.

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Courtney says · 04.06.16

I tried this recipe yesterday… So delicious!!!! Thank you for posting!! I got rid of a bunch of my frozen bananas 🙂

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Koko says · 04.15.16

One of my favorite things to bake! You are sweet to share your recipe. Best to you! Koko:)

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Lonny says · 06.17.16

I have been making banana bread for almost 50 years. I don’t know when it changed but my banana bread used to have a darkish marbling resembling seeds. Now my banana bread is more refined, a little less texture and more bland flavor. Same recipe, what changed?

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Ricardo says · 06.17.16

Do you always use the same flour (type and brand)?

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Sabrina says · 09.02.17

How much is “one stick of melted butter”?

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Kate says · 09.03.17

1/2 cup

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Andrea says · 10.06.17

Yummmm! I use sour cream in mine and add frozen cranberries to it once the fall season hits. Will have to try this version too!

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Price says · 07.27.19

Could you use self-rising flour and leave out the baking soda or is it better to always use all purpose. My banana bread never gets done in the middle. Just wondering as I don’t have enough all purpose flour and didn’t want to run to store since I had all the other ingredients.

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Kate says · 08.02.19

I’ve only tried it with All Purpose flour so I’m not sure about the answer to your question. Sorry!

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Rachel Justus says · 09.28.19

How many loaves does it make?

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Kate says · 09.29.19

one!

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Heathet says · 10.28.19

Hi there,
What kind of loaf pan do you use for this recipe? Ceramic?

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Kate says · 10.28.19

A bread pan in Stainless Steel

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Janette says · 11.16.19

I have this currently in the oven. It’s been in probably 20 minutes extra so far and still pretty raw inside. What size loaf pan did you use? Or use two?

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Kate says · 11.16.19

Hmm, I’d check your oven temperature next time before you start! I use a standard loaf pan but you can also divide this up into two loaves!

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Krystyn says · 04.06.20

I had high hopes, but this recipe gave me raw in the middle and burnt on the outside!!! First time ever this happens to me. Not sure what I did wrong. What size pan do you use? Also very important!

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Kate says · 04.06.20

Sorry it didn’t turn out! I use a standard loaf pan. Try covering the bread with a foil tent halfway through baking to prevent burning!

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Shannen says · 05.11.20

Bummer. I’ve been making my grandma’s banana bread recipe for years and have never had a problem but seeing Emily enjoy yours so much inspired me to try a new recipe. Sorry to report that it was burned on top and raw in the middle. I’m a pretty decent baker so I can’t figure out what happened! Does the recipe online need checked over?

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Kate says · 05.11.20

I’m sorry that happened! I make this bread regularly and haven’t had that problem. Tent it with foil if you feel the top is burning too much, and you can also try omitting the milk if the batter is too liquid-y.

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Terri says · 05.14.20

I’ve had similar issues as some other comments. The outside edges are overdone with a raw middle. I’ve done with and without the milk, foil tent, and changing oven temp. Is there a link to the original recipe for trouble shooting?

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Tammy says · 05.20.20

Buy an oven temperature thermometer on Amazon.com. It’s a games changer when it comes to baking!!!

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Kim says · 05.25.20

I’m not sure if I did something wrong, but I had to bake for almost 90 minutes to get the center fully cooked. Nothing burned, but the bread was dry.

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Sylvia Williams says · 07.11.21

Awesome!!! I am not a banana bread fan but my daughter in law Sarah Williams In Richmond made it. She follows your blog and I live in Clayton NC. Thanks for sharing.

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