This is my favorite banana bread recipe. It is based on the Best-Ever Banana Bread recipe from the Best of Bridge, with a couple of changes and additions. It is moist, flavorful and delicious – like banana bread should be. The success of this recipe depends upon using really ripe bananas. You know the ones that are soft enough to be almost too disgusting to peel and handle. Those are the ones. If they’re ready to eat, or just a day or so past that, put them back in the fruit bowl and wait. You will be rewarded for you patience I promise you.
1 cup butter
1 1/2 cups sugar
4 eggs, well beaten
2 1/2 cups mashed ripe bananas
1 tsp. instant espresso dissolved in
1 tsp. hot water
2 1/2 cups cake flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
Cream butter and sugar till light and fluffy. Add bananas, beaten eggs and instant espresso (dissolved in water) and mix well. Whisk together dry ingredients, and mix into butter/banana mixture. Do not over mix. Put into 2 lightly greased 9″ loaf pans. Bake in preheated oven at 350 degrees for 55 – 60 minutes. Tester inserted in center should come out clean. I bake in a convection oven at 325 degrees for about 45 minutes. Optional taste treat – stir in about a cup of chocolate chips before baking.
I love the way this cake looks photo shopped on to the plate, which is funny because I couldn’t do that if I wanted to. No photo shop skills. None. If I had any way to alter my photos, I’d make this cake look better. I was a little disappointed with the appearance, but fortunately it did not affect the taste. I also prefer this recipe in the loaf pans that are suggested, but my good loaf pans are busy doing Christmas cake duty now.
For those not familiar with instant espresso, it is available at Italian grocery stores or in the import food aisle. If you don’t have any, feel free to substitute instant coffee.
Sounds good, looks yummy… banana bread a great staple in my books…
I search the shops for overripe bananas – I can often get them cheaper.
Me too. Then I put them away for another week till they are ready!
yeah, really stinky lol
I could eat that whole thing right now.
I hope we don’t!
Hi Terri I know that some people make banana bread /muffins etc all the time but to be honest I never have made one but am going to give it a try this later on this week when the narnas are … past it …as you say 🙂 does look delish that slice . now tell me tho ‘ which is cake flour Plain or Self Raising ?
You are right about the cake photoshopped in look lololol
Any luck with your colour levels ??
Cake flour is different because the protein level is lower than all purpose. The suggested substitution is 3/4 c. sifted all purpose flour plus 2 tablespoons of corn starch. You can just do the recipe with all purpose flour and it is still good. About the color levels, I got some help at the Apple store, but part of the problem was shooting on the bright blue mat. It seems to have messed things up. I’m just going to try some shots with different light and on a neutral background. Thanks for your suggestions. Good luck with the cake – I know you’ll like it.
Thanks I’ll be making this one.
I have read the recipe,I think it will turn out great.Thanks again,Terri!
Every time I bake banana bread,it turns out too dry. I’m excited to know you have the recipe that makes banana bread as it should be.Thanks Terry,who knew I’ll discover the real banana bread.
You must let me know how it turns out. This won’t be dry unless you don’t hear the timer and forget it in the oven. My oven timer is VERY quiet so I have to pay attention, and sometimes once something is in the oven I think I’m finished in the kitchen. Otherwise this is quite foolproof.
I’m going to give this a try. I love the addition of the instant expresso. I’m guessing it adds a great extra flavor. Thanks!
It’s not overpowering but it adds a depth of flavor that I like. Hope you do too!