Does anyone know a good banana bread recipe ?

i really need a good banana bread recipe so please helpDoes anyone know a good banana bread recipe ?
This one gives you a double dose of the banana taste





BANANA - BANANA LOAF





2 cups All-purpose flour


1 tsp. Baking soda


录 tsp. Salt


陆 cup Butter


戮 cup Brown sugar


1 tsp. Vanilla extract


2 Eggs, beaten


2 1/3 cups Overripe bananas, mashed





Preheat oven to 350*F. Lightly grease a 9 x 5 inch loaf pan.





In a large bowl, combine flour, baking soda and salt.





In a separate bowl cream together butter, brown sugar and vanilla. Stir in eggs and mashed bananas until well blended.





Stir banana mixture into flour mixture; stir just to moisten.





Bake in a preheated oven for 60 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean. Let loaf cool in pan for 10 minutes then turn onto a wire rack.








Suggested variations





Try adding chocolate chips, and/or chopped pecans and/or chopped walnuts








Does anyone know a good banana bread recipe ?
Banana Nut Bread





1 cup white sugar


1 cup brown sugar (heaping, packed)


2 sticks butter (melted)


3 eggs


2 cups mashed bananas (about 4 very ripe bananas)


3 cups all-purpose flour (sifted)


1 cup sour cream (heaping)


1 1/2 teaspoons baking soda


1 1/2 teaspoons baking powder


2 teaspoon vanilla extract


2 teaspoons cinnamon


1 陆 cup chopped walnuts (optional)





Preheat oven to 350 degrees F.





Cream together butter and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, sour cream, vanilla, and cinnamon. Sift together flour, baking powder, and baking soda and add slowly to mixer. Stir in nuts if desired. Pour batter into two one grease 9x5 pan and 2 smaller loaf pans.





Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.





I have tried all kinds of other banana bread recipes and I always come back to this one. The secret is to keep the bananas until they are very brown and ripe (1-2 weeks after purchase) - they are very sweet at this point. Sometimes you can buy them ripe at the store - some grocery stores save brown bananas just for people to make banana bread.





This recipe is always a success and never lasts more than 24 hours at my house!
BANANA BREAD





2 1/2 cups white or white whole wheat flour


1 teaspoon baking soda


1 teaspoon salt


1 cup vegetable shortening


2 cups sugar


2 cups over-ripe mashed bananas


4 eggs, beaten


1 cup chopped nuts


1 tablespoon banana liqueur or dark rum





Preheat oven to 350F.





Combine flour, baking soda and salt; stir to mix well.





In the bowl of an electric mixer, beat together shortening, sugar, mashed bananas, and eggs. When well beaten, gradually add the flour mixture while mixture is at lowest speed. Mix only until combined.





Stir in the banana liqueur or rum and the chopped walnuts, pecans, hazelnuts or macadamia nuts.





Butter and flour a loaf pan. Bake for 65-70 minutes or until cake tests done (toothpick inserted in center comes out clean).





Remove from oven and allow to sit for several minutes. Run a bread knife around edges of loaf pan to free it from sides and remove from pan. Rub the top of the still-warm loaf with a pat of butter to soften and glaze the top, if desired.





Serve with whipped cream cheese spread on each slice.
Banana Nut Bread





1 box yellow cake mix


1 package Jell-O Instant Banana Cream Pudding %26amp; Pie Filling


1/2 cup water


1/2 cup vegetable oil


2 ripe bananas, mashed


4 eggs


1 cup chopped pecans





Mix all the ingredients well. Pour into 2 large or 3 small greased loaf pans. Bake at 350掳 F for 40 to 45 minutes. (For those allergic to nuts, this recipe can be made without the pecans.)





Yield: Makes 2 large or 3 small loaves



Irresistible Banana Bread





Rich buttermilk, crunchy nuts and flavorful, ripe bananas make this banana bread tops.





1录 cups sugar


陆 cup butter or margarine, softened


2 eggs


1陆 cups mashed very ripe bananas (3 to 4 medium)


陆 cup buttermilk


1 teaspoon vanilla


2陆 cups Gold Medal庐 all-purpose flour


1 teaspoon baking soda


1 cup chopped nuts, if desired


1 teaspoon salt





Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350掳F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.





Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.





Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.





--BettyCrocker.com