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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (82g) Recipe makes 12 servings |
||
| Calories 233 | ||
| Calories from Fat 79 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.8g | 13% | |
| Saturated Fat 5.2g | 25% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 225mg | 9% | |
| Potassium 187mg | 5% | |
| Total Carbohydrate 36.0g | 12% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 16.9g | ||
| Protein 3.6g | 7% | |
Menus using this recipe:
Banana Banana Bread
SERVES 12 , 1 9x5 loaf
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 large eggs, beaten
- 2 1/3 cups mashed very overripe bananas
Directions
1
Preheat oven to 350°.2
Lightly grease 9 x 5 loaf pan.3
In large bowl, combine flour, soda and salt.4
In separate bowl, cream together butter and brown sugar.5
Stir in eggs and mashed bananas until well blended.6
Stir banana mixture into flour mixture; stir just to moisten.7
Pour batter into prepared loaf pan.8
Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.9
Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
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- Course > Breads > Quick Breads
- Main Ingredient > Fruit
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
Featured Reviews for This Recipe
From: BigSkyWifey
On Jun 30, 2009
Thank you for your wonderful recipe. Made very few changes. I did double the recipe and it worked out great. I added cinnamon, nutmeg and vanilla like other reviewers suggested and it came out great. I did not have to bake it any longer then 60 minutes (Maybe it's the Altitude, I like in Montana). I greased my pans with butter and sprinkled it with a touch of salt just for a little contrast to the sweetness. I also used a potato ricer to mash my bananas and I really think it helped make a smooth, creamy batter. I plan on using my second loaf to make banana french toast tomorrow morning!
From: sheepdoc
On Jun 28, 2009
The first time I made this it was really gooey in the middle. This time I followed various suggestions of other posters. Used 1/4 cup salad oil instead of butter, used 5 very ripe bananas, 1 tsp vanilla, about 1/2 cup of walnut halves and pieces. Filled 12 regular size muffin cups to the top, 30 minutes at 350 degrees. Perfect!
From: Gato Volando
On Aug 5, 2002
Hard to say if this is banana bread or banana pudding, it is so moist and creamy hot out of the oven. I thought I had ruined it since 60-65 minutes is a bit long and mine had turned dark brown after about 45 minutes, but with all that banana in it it was still moist inside while the outside is caramalized. I did a few changes, I used half whole wheat flour/half white flour, a teaspoon of vanilla, plus a dash of cinnamon and nutmeg. Definitely good enough to let bananas get over ripe on purpose!
From: Bogey'sMom
On May 27, 2002
I made these in muffins tins. This is, hands down, the most incredible banana bread/muffin my family has ever eaten. They're just terrific and will be a regular in my house.
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