true4uca

The recipe calls for 350 about 50-60 minutes. I'll try lowering temp. I do ar Carol says with my homemade bread. Never thought to do it with my banna loaf. Will try that for sure.
Thanks everyone.

BMP

Maybe its the recipe, have you tried using another to see if the results are differant...if they are then I would start tinkering with the oven temp and baking time. How about a glass loaf pan, I use them and never had the sides of anything get hard.

Bessie

I line my loaf pans with parchment paper and that reduces the crustiness on the outside. I use parchment paper to line all my pans when baking - cakes, cookies - particularly brownies, breads, etc.

lgrakestraw

This is a recipe handed down generations in my family (Mississippi).
We use self rising flour, so if you use plain flour, you'll need to 2 1/2 tsp baking powder & 1 tsp baking soda.

Banana Bread.
2 cup self rising flour
1 cup of Crisco Shortening
2 eggs (room temp)
6 mashed bananas
1 cup sugar
1 tsp vanilla extract
1 cup chopped nuts (optional)

Cream shortening, eggs, bananas, vanilla & sugar.
Slowly mix in flour.

Lightly grease sides & bottom of pan.

Bake at 325 degrees until tooth pick comes out clean.
If you use a tube pan, bake 1 1/2 hrs.

You can also use muffin pan, just lightly grease sides & bottom of each muffin pan. You can add the pecans in mixture & sprinkle some of top. Hope you enjoy.

lillybeck

I replace 2\3rds of the oil called for with applesauce and have always been able to slice it warm

Ramona Byrd

An older friend once told me that the trick to slicing fresh, warm
bread was to have the knife itself HOT. She said she laid hers on her electric coils to heat it, and could cut thin slices without smashing the bread. Don't know how it would work with banana bread but worth a try.

Ragann63

Try McCall's Banana Bread recipe, add a fourth banana and use applesauce, not any oil or shortening (healthier and moister.)

LaurieLibra

Maybe it's your recipe. I have one that has never failed.

1/2 C. butter-softened
1 cup sugar
2 large eggs
1 1/2 c. flour
1 t. baking soda
1/2 t. salt
4 medium to large really ripe bananas

Cream together butter, sugar, and eggs. Add rest of ingredients. Bake in greased & floured pans at 350* for 40-45 minutes.
Makes 4 small loaves.

Alice Woodhull

I let my banana bread cool completely and then wrap in plastic wrap. Then in the refrigerator or freezer. Once it has set over night it should be easier to cut. The flavor goes though better, too.

fishnlady

I know others have listed their recipes but this one is my mothers and it is so easy and tastes better than any banana bread I have ever tried. It is so moist and delicious. You must try this. Baking at a lower temperature is ideal. Also the stoneware bread pans make the sides perfect but I also bake it in regular pans. The lower temperature keeps the sides from getting so hard and crusty.


Banana Bread

5 large ripe bananas
4 large eggs
1 cup butter
2 cups sugar
4 cups flour
1 Tablespoon baking powder
2 teaspoons soda
1 teaspoon salt
1 cup nuts, optional

In a blender beat bananas until liquid; add eggs and blend in. Set aside. Mix all dry ingredients together, including nuts and add to liquid ingredients only till moistened and incorporated. Bake at 325° for 1 hour. Best to test with a toothpick in center for a moist doneness in center. Don’t bake too long. The center will be almost done but still moist then take out.