The Best Banana Bread

Haven't made it yet got half way through and now on my way to the store for eggs and milk- Haha now about an hour latter it's cooking right now we ended up adding an extra banana butter instead of margarine and vanilla extract decided to put cinnamon sugar on top I will tell you how it turns out- Ate dinner then finally tried the cooled bread So delicious the while family loved it

So easy and delicious! Kid friendly easy to follow steps. Glad I made this. Used b butter instead of margarine. My go to recipe from years ago.

I followed others advice and added salt, vanilla, cinnamon and walnuts. I made 12 muffins that I baked for about 25 minutes. Delicious.

I swapped out the margarine for butter because who eats margarine? I added a little bit of apple cider vinegar to activate the baking soda' cause I didn't have baking powder. I didn't really measure the bananas but I added three, maybe that was why my batter was a bit dry so I added a little mixture of sour cream and yoghurt. I also added salt and vanilla extract to add flavour and a couple chopped up walnuts and only put 3/4 cups of sugars because I felt like 1 whole cup was a bit much. I baked it at 170 C for 55 minutes and it's nice golden brown. Over all very nice taste with everything I added.

Retired chef chiming in here! ...So, uh. Who in their right mind uses MARGARINE in this day and age? Dear god. Margarine... we only ate that stuff out of desperation and the erroneous idea that it was better for us. We've come to learn that it's not. Nobody should have it in their fridge or cupboard anymore. So... if you made this exactly as printed and thought it was missing something, it's BUTTER. Your grandma, aunt, friend... whoever you knew that made the best banana bread? I guarantee you they didn't use margarine. They used BUTTER. In this case, use salted butter, or add about 1/2 tsp of salt if you're using unsalted. If you can't eat animal products, unrefined coconut oil that's butter-texture at room temp, plus the same 1/2 tsp of salt, will add a good layer of flavor, too. Okay? Okay.-I divided into two loaves, because I wanted nuts in mine, and my husband doesn't like them. It still took them 70 minutes. Definitely recommend people get out their thermometers and just test for when it's 200F (93.5C) internally. There's no way to know what the starting temp of the ingredients was, and that's almost always true with baked goods. I have a wonderfully air conditioned apartment in Denver. Room temp ingredients for me are about 65F. Some of y'all might be living in Florida, making this in June with no A/C, so your ingredients are 90F already at the start. Obviously, mine's gonna take longer to get done; if you're in a hot area, you might burn before you even hit 50 minutes. This is a good general tip, not just with this bread.-Would be a 5-star recipe if they updated to butter. Cannot POSSIBLY go above 4-star while it's still printed with margarine. It's inferior in flavor and it's actually quite bad for you. You shouldn't use it for anything.

Best banana bread I’ve ever eaten. This is my new banana bread recipe. I made a double batch but misjudged how much banana I was going to have. I only had 2 cups of mashed banana so I just used the yolk of the fourth egg. I added 1/4 cup broken pecans to one loaf. 350 degree preheated oven baked for about 50 minutes using toothpick test.Crust was delicious, able to slice in pan almost immediately, center is perfect! Best ever!

I did not notice when I was making this that there is no salt in the recipe, so we thought they were quite bland. Very very moist.