Recipe: Tasty Gooey Banana Bread

Gooey Banana Bread. If you have ripe bananas, but won't be baking for a few days, peel and place them in the freezer until your ready. You can make the banana bread ahead of time and place the loaf into a ziplock bag to freeze. When your ready, leave out to thaw.

We used to beg her to make this for us in college! Ok so a few years ago I posted an old-fashioned banana bread recipe that is great!! It's moist, dense and just lovely. You can have Gooey Banana Bread using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Gooey Banana Bread

1. Prepare of bananas.
2. Prepare of melted butter.
3. Prepare of sugar.
4. Prepare of egg (beaten).
5. It's of Vanilla.
6. You need of baking soda.
7. Prepare of salt.
8. You need of flour.
9. It's of Optional 1/4 cup nuts, raisins or chocolate chips.

Then a viewer sent me a recipe for bakery-style banana bread that knocked my socks off. It was so fluffy, sweet, moist and full of banana flavor. If your bread is turning out still gooey in the middle, check your oven's temperature to ensure that your oven is getting hot enough. Use an oven thermometer to check the oven temperature.

Gooey Banana Bread instructions

1. Preheat your oven to 350. In a bowl, mash the bananas first and then add melted butter..
2. In the same bowl, mix in sugar, vanilla and the beaten egg.
3. Again, in the same bowl, mix in baking soda and the pinch of salt..
4. Lastly, mix in the flour and decide whether you want to add an optional ingredient..
5. I used a bread pan, which I greased with butter, (Which you probably do not have to do) and scooped in all the batter. Cook at 350 in the oven for 1 hour..

There is nothing more frustrating than taking out your freshly baked banana bread, cutting into the center, and finding a soft, gooey mess. You might be able to keep the two ends of your loaf, but you will have to throw the center away because it will not bake evenly now that it has been cut open. For soft and tender banana bread, gently stir the wet ingredients into the dry — don't overmix! The more you stir, the more gluten will develop. The result will be a tough, rubbery banana bread.