- Yield : 1 loaf
- Servings : 12
- Prep Time : 15m
- Cook Time : 50m
- Ready In : 1:30 h
This information is per serving.
Calories from Fat155
Serving Size:3/4 inch (approx. 2 1/2 oz, 75 g)
Banana Bread is an easy recipe producing a moist bread or homemade banana muffins. Nuts can be omitted if desired. Although walnuts add calories, Americans are encouraged to add nuts to their diets. Walnuts are a good source of anti-inflammatory omega-3 fatty acids.
Nutrition information includes nuts. Reduce sugar to 1/2 cup (100 g) or less if bread or muffins are too sweet.
This recipe makes 1 loaf of banana bread, 10 large or 14 small muffins.
Ripe bananas can be broken into 3 or 4 pieces instead of mashed for Step 5.
- 1 3/4 cups (230 g) all purpose flour
- 3/4 teaspoon (3.75 ml) baking powder
- 3/4 cup (150 g) granulated sugar
- 1 1/4 teaspoons (6 ml) cream of tarter
- 1/2 cup (60 g) pecans or walnuts, chopped (optional)
- 2 medium (240 g) ripe bananas (about 1 cup mashed)
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil (canola or soy)
Method of Preparation
Have all ingredients at room temperature.
Line a 9x5 inch loaf pan with parchment or grease pan and lightly coat with flour.
Preheat oven to 350°F (175°C).
In a large bowl, add flour, baking soda, sugar, cream of tatter and nuts. Combine using a large spoon or rubber spatula.
Add bananas, eggs and oil to another large bowl or stand mixer bowl. Use stand mixer or hand mixer to thoroughly combine the ingredients. Add flour and mix on low or stir using a large spoon until moistened. Do Not over mix. Pour batter into prepared pan.
Bake 45 to 55 minutes or until a wood toothpick or cake tester comes out clean. Cool on wire rack 15 minutes, remove cake from pan and cool at least 30 minutes before slicing.
Refrigerate or freeze unused portion.