Banana Bread

Recipe courtesy Emeril Lagasse, 2003

Show: The Essence of EmerilEpisode: Quick Breads

Rated: 5 stars out of 5Rate itRead users' reviews (228)

RECIPE
COMMENTS & REVIEWS(228)

Cook Time:
1 hr 10 min
Level:
Intermediate
Yield:
1 loaf

Times:

Prep: 20 min
Inactive Prep: 10 min
Cook: 1 hr 10 min
Total:: 1 hr 40 min

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Ingredients

10 tablespoons plus 1 teaspoon butter
1 cup mashed ripe bananas (about 2 large bananas)
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons vanilla
2 cups cake flour
3/4 cup plus 2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup toasted, chopped walnuts

Directions

Preheat the oven to 350 degrees F.

Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter.

Puree the bananas, sour cream, eggs and vanilla in a food processor.

Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.

Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.

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Comments & Reviews

recipe Banana Bread
kapiolani san francisco, CA 11-09-2009
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Absolutely Delicious
Rated: 5 stars out of 5

I absolutely love banana bread but had never made it before. I did a search for a recipe and came upon Emerils banana bread.... My first attempt at banana bread was a huge success! Not only was the banana bread absolutely delicious & moist, but super simple to make... a big plus for me! I added a little cinnamon and instead of using walnuts, I used toasted vanilla almonds; so yummy!Read more
recipe Banana Bread
Christine Helendale, CA 11-08-2009
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Great flavor but too dry!
Rated: 3 stars out of 5

I found this bread to bee too dry however in remaking the recipe I substituted oil for the butter and added a little cinnamon... and it came out great! Thanks for a good basic recipe like my Mom used to make.Read more
recipe Banana Bread
Vanessa Cary, IL 10-30-2009
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Very good
Rated: 4 stars out of 5

I made this today and it was easy an flavorful. I didn't have any sour cream, so I substituted Vanilla flavored low fat... yogurt. My bananas were not as ripe as I would have liked them so I also added about 1 Tbsp more sugar.Read more
recipe Banana Bread
LARRY St. Cloud, MN 10-29-2009
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Great aroma
Rated: 4 stars out of 5

I am baking my loaf of this banana bread - everything according to Emeril. I opened the oven door with 12 minutes to bake... and noticed the bread had overflowed the sides of the glass baking pan (glad I put it on a baking sheet also). It smells devine but what did I do wrong? Read more
recipe Banana Bread
Kelly Palmdale, CA 10-24-2009
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Excellent, nice, moist flavorful banana bread
Rated: 5 stars out of 5

This is a great recipe. Of course like most I tweaked it a little based on my own ingred. available. I used 5 small very... ripe banana's(I didn't measure, but the amount looked appropriate for the recipte), 2 tsp of vanilla, regular all purpose flour and a 6 oz. Trader Joe Greek style Honey yogurt in place of the sour cream. Instead of of pulling out the food processor, I used my stand mixer. Gave the the bananas a quick mash, mixed on med speed with the other ingred as indicated and they were very pureed. Swapped out mixing bowls and with a whisk attachment whisked the try ingred, added butter and then mixed in the bananas -very easy. Result, moist flavorful banana bread. I noticed some reviewers thought it didn't have much flavor, I'm not sure if it is because I my banana's were very ripe, literally all black skins and the little extra vanilla, but mine had great flavor.Read more
recipe Banana Bread
Melissa denver, CO 10-24-2009
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Absolutely Fabulous
Rated: 5 stars out of 5

This recipe is absolutely incredible! I even changed a few things out of necessity that i was sure was going to mess it up...... but it didn't! I used bread flour instead of cake flour. I didn't have enough butter so i added a little bit of shortening to equal the same amount. I also didn't have a loaf pan so i used a square 8x8 pan and reduced the cooking time to 40 minutes. Even with all those changes it was still really good. My only negative comment would be it was a little on the buttery side. Next time I'll probably decrease the amount to just 8 tablespoons. And my house smells amazing! Definitely a go to recipe. Read more