Saturday, January 9, 2010

The Only Banana Bread Recipe You'll Ever Need

Back when my husband and I were first married I tried several banana bread recipes until I stumbled across this one. It is from Emeril Lagasse, also known as the "Super Chef" (via Food Network). I tried to relocate the original recipe on Food Network's website this morning so I could link to it but it's nolonger available. Which is a shame b/c quite honestly this recipe makes the best banana bread I've ever tasted.

Banana Bread (adapted from Emeril Lagasse)
Yields 1 loaf (Printable Recipe)

1 c. white sugar
1 stick unsalted butter, softened
1 tsp. vanilla
----> Cream above ingredients together.
2 eggs, beaten
3 bananas, mashed
1 tbsp. milk
1 tsp. cinnamon
----> Blend into butter mixture.
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
----> Stir dry ingredients together and then mix well with the banana/butter mixture. Pour batter into a greased loaf pan. Bake at 325 for 60 - 70 minutes.

Adding vanilla is the only thing I changed about this recipe. Vanilla adds a little something and really brings out all the other flavors.

Now, please try to not be revolted at the sight of this next image:

It's the bananas. But why do they look so nasty? I'm going to let you in on a little secret to making the perfect banana bread - let your bananas get good and brown, peel them, bag em' and throw them in the freezer.
Whenever you're ready to make the banana bread, pull the frozen bananas out of the freezer and allow them to defrost in the bag. This will cause some of the liquid to come out of the bananas, essentially giving you "liquid bananas." Whatever you do, DON'T DISCARD THIS UGLY LOOKING LIQUID. Leave the bananas in the liquid and mash them all together. When you combine it with the other ingredients, the banana liquid will spread into every little nook and cranny of the dough, nooks and crannies that mashed bananas simply cannot reach.

This little banana method and the vanilla are what makes this the best dang banana bread this side of heaven. Seriously.

The bananas don't look nearly as disturbing once they've been mashed. Add them along with the eggs and milk to the butter mixture.

Stir in the dry ingredients. Technically, you should combine the dry ingredients before adding them to the wet ones but that just dirties another bowl and I've never found it to alter the outcome of this recipe.

Spoon the batter into a greased loaf pan. Bake at 325 for 1 hour or until golden brown and the top springs back when lightly touched.

Slice and enjoy!

Secret #2 - this banana bread actually tastes even better the day after you bake it so feel free to bake it a day ahead of when you want to eat it.

Did I mention that it is delicious?


  1. But I NEED more than one recipe for banana bread because I get tired of having the same bread. ;o) I just throw my bananas, peel and all, in the freezer. Take them out and let them thaw out a little. They do look nasty though when all that liquid comes out.

  2. I made the recipe into muffins and my kids LOVED them. So did I. This recipe is definitely a keeper and my new go-to for Banana Muffins. Thanks for sharing!!

  3. Tried this the other day, except the chocolate freak I am I added chocolate chips to it...yummy! My family was very happy.

  4. Made these again today - yum! "Healthied" them up with whole wheat flour, 1/4 C less sugar and half butter/half applesauce. My youngest chef helper wanted to add blueberries as well. The kids wouldn't stop eating them! I also had my fill.

    P.s. On more than one occasion I've had to add vanilla to Emeril's recipes. I used a breakfast recipe he provided to Good Morning America once and it was SO bland. Maybe he should just stick to savory cooking. :>)

  5. So I made this today with these modifications to make this "cleaner":

    3/4 c. honey (instead of white sugar)

    White Whole Wheat flour (instead of white flour)

    Coconut oil (in solid form) instead of butter (same number of TBSP as butter)--Actually butter has good nutritional benefits but I didn't have any sticks that weren't frozen :-/ In the future I'll plan on using butter but the coconut oil worked great!

    1 tsp cornstarch

    Omitted milk (to compensate for honey texture)

    Used 7 ooey gooey way over ripe squishy bananas



I love feedback from y'all and try my best to respond to as many questions as possible.