More Great Recipes: Bread

Reid T’s Banana Bread, modified from Julia Turtoro’s original recipe

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Member since 2012

Serves 1 loaf | Prep Time 15 minutes | Cook Time 60 minutes


2 cups all purpose flour (homogeneous mixture)
1 teaspoon of baking soda (pure substance) (NaHCO3)
1/4 teaspoon salt (pure substance) (NaCI)
1/2 teaspoon butter (homogeneous mixture)
3/4 cup brown sugar (homogeneous mixture)
2 eggs, beaten (heterogeneous mixture)
2 1/3 mashed overripe bananas (Heterogeneous mixture)

Preheat oven to 350 degrees F (175 degrees C).

Lightly grease a 9x5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt.

In a separate bowl, cream together butter and brown sugar.

Stir in eggs and mashed bananas until well blended.

Stir banana mixture into flour mixture; stir just to moisten.

Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.

Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

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Reid T’s banana bread bread has been a family favorite for the past few years. My mom first discovered the recipe a few years ago in one of her cookbooks. I chose this recipe because it is my favorite dish for every occasion. CHEMISTRY INFORMATION: A pure substance that I used was baking soda. Two homogeneous mixtures were flour and butter. Two heterogeneous mixtures were eggs and bananas. Two physical changes that take place are putting the batter into the pan and when you mix the ingredients. Two chemical changes that occur are the rising of the bread because a gas is being produced and the the batter turning from a liquid to a solid because most things go from a solid.

Submitted by: "Reid T"

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