Made banana bread yesterday and didn't think it was very good. A
little dry and definitely bland. If I give the ingredients surely
someone can offer a better one, I hope. TIA -aem

* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup butter
* 3/4 cup brown sugar
* 2 eggs, beaten
* 2 1/3 cups mashed overripe bananas (I had three big ones)

"aem" > wrote in message
ups.com...
> Made banana bread yesterday and didn't think it was very good. A
> little dry and definitely bland. If I give the ingredients surely
> someone can offer a better one, I hope. TIA -aem
>
> * 2 cups all-purpose flour
> * 1 teaspoon baking soda
> * 1/4 teaspoon salt
> * 1/2 cup butter
> * 3/4 cup brown sugar
> * 2 eggs, beaten
> * 2 1/3 cups mashed overripe bananas (I had three big ones)

In lue of getting donut donations for my children's school first day coffee
I started making the below recipe about 5 years ago. I have a friend make
zucchini bread too. The breads gets eaten up WAY better than the donuts
ever did. My banana bread is always gone and the leftover zucchini bread I
send to the teacher's lounge and it gets eaten up before the end of the day.

BANANA NUT BREAD
1/3 c. shortening
2/3 c. sugar
2 eggs
1/2 tsp. lemon extract
1 1/4 c. mashed ripe bananas (2 or 3)
1 3/4 c. all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 c. chopped pecans

Cream together shortening and sugar; add eggs and lemon extract. Add bananas
and mix well. Sift together flour, baking powder and salt. Add gradually to
sugar mixture, mixing well. Fold in pecans. Pour batter into a greased 8 1/2
x 4 1/2 inch loaf pan. Bake in a preheated 350 degree oven for 1 hour or
until a cake tester comes out clean. Allow to cool in pan about 1/2 hour
before turning onto a rack. Freezes well. Makes 1 loaf.

aem wrote:
> Made banana bread yesterday and didn't think it was very good. A
> little dry and definitely bland. If I give the ingredients surely
> someone can offer a better one, I hope. TIA -aem
>
> * 2 cups all-purpose flour
> * 1 teaspoon baking soda
> * 1/4 teaspoon salt
> * 1/2 cup butter
> * 3/4 cup brown sugar
> * 2 eggs, beaten
> * 2 1/3 cups mashed overripe bananas (I had three big ones)
>
Yours starts out like our favorite, but....

James Beard's Banana Bread 1 loaf

2 c. sifted all purpose flour
1 tsp. baking soda
1/2 tsp salt
1/2 c. butter
1 c. granulated sugar
2 eggs
1 cup mashed very ripe bananas (about 2)
1/2 c. milk
1 tsp. lemon juice or vinegar
1/2 c. chopped nuts

Sift first three ingredients together. Cream the butter and gradually
add the sugar. Mix well. Add eggs one at a time, then bananas and mix
thoroughly. Combine milk and lemon juice which will curdle a bit.

Slowly and alternately fold in the flour and milk mixtures, beginning
and ending with the dry ingredients. Mix well after each addition.
Stir int he nuts, then pour the batter into a lavishly buttered 9x5 inch
pan and bake in a preheated 350deg. oven for one hour or until the brad
springs back when lightly touched in the center.

This is the second recipe for banana bread in his "Beard on Bread"
cookbook and he comments "This is another banana bread which I find
lighter and perhaps more flavorful than the previous one, although both
are extremely interesting breads."

aem wrote:
> Made banana bread yesterday and didn't think it was very good. A
> little dry and definitely bland. If I give the ingredients surely
> someone can offer a better one, I hope. TIA -aem

Both these look better, thanks. Probably will try the James Beard one
first, being a big fan of his. -aem