Ali modified my recipe just a touch, but we all did the taste test and decided that my recipe was the victor! If you are interested in the differences, my bread is moist and tastes more like a dessert. Old Betty’s Banana Bread is much more “bread-like” and less sweet. I will admit that I like the crumb topping on Old Betty’s bread. So, you will just have to try them both to see which you like best.
Ali said, “I halved the recipe from the Perfect Pumpkin Bread. I used three bananas, and I used two Penzey’s Spices. I used one teaspoon of cinnamon and one teaspoon of baking spice. I also used Walnuts instead of pecans.”
Below you will find my original banana bread recipe.
From start to finish, this recipe will take you about 80-90 minutes.
I cup water
2/3 cup oil
4 eggs beaten
1 1/2 cups mashed banana
2 tsp vanilla flavoring
2 cups granulated sugar
3 cups self-rising flour
2/3 – 1 cup chopped pecans
Preheat oven to 350 degrees.
Sift flour and sugar into mixing bowl.
Add remaining ingredients.
Stir until well blended.
Pour into greased bread-baking pans.
Bake at 350 degrees…
For 2 large loaves, cook for 1 hour 15 minutes.
For 3 medium loaves, cook for 1 hour.
For 6 small loaves, cook for 40-45 minutes.
Check with toothpick.