4.9 from 36 votes
Banana Bread
Imagine the aroma of freshly baked banana bread wafting through the house. Is there anything better? Sometimes I try to keep everyone from eating all the bananas so I have an excuse to make this more often.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
6
Calories:
520 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 1 cup sugar
- 2 egg
- 1/2 cup butter softened
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 3 banana very ripe
- 1/2 cup walnuts optional, chopped
Instructions
- Mix together everything but the flour and bananas until smooth.
- Mash the bananas in a small bowl. You can mash the bananas as much or as little as you like. If you want chunks of banana in your bread, don't mash them too much. If you just want banana flavor, mash thoroughly.
- Slowly blend in flour, then add the bananas and walnuts (if you are using them).
- Grease and flour a regular size bread pan and fill with batter.
- Bake at 325 for 60 minutes. Test for doneness by inserting toothpick or knife in the center of the loaf. When it comes out clean, it's ready to take out of the oven.
Cup of Yum
Notes
- As with all baking, there are a few things that can get in the way of a successful loaf of banana bread.
- Avoid cooking the bread on too high a temperature. Lower temps mean longer baking time, but it also means the inside is done at the same time as the outside of the bread. If you find your banana bread is overdone on the outside and underdone in the middle, try lowering the baking temperature by a few degrees. In addition, make sure the bread is baked in a preheated oven.
- Grease and flour the pan. Some people favor the grease and flour technique. This works well. But you can also use a baking specific spray like Pam with Flour or Baker's Joy. A regular canola oil cooking spray will not be enough to keep the bread from sticking to the pan.
- Cool on a wire rack. Turn the bread out onto a wire rack to cool. This cools the bread faster as the air circulates around all sides of the bread.
- Transfer bread to a Ziplock bag or airtight container after baking. This will hold in the moisture, especially if you aren't planning on serving it right away.
Nutrition Information
Calories
520kcal
(26%)
Carbohydrates
73g
(24%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Cholesterol
95mg
(32%)
Sodium
375mg
(16%)
Potassium
557mg
(12%)
Fiber
3g
(12%)
Sugar
41g
(82%)
Vitamin A
590IU
(12%)
Vitamin C
5.1mg
(6%)
Calcium
137mg
(14%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 520
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 73g | 24% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 95mg | 32% |
| Sodium | 375mg | 16% |
| Potassium | 557mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 41g | 82% |
| Vitamin A | 590IU | 12% |
| Vitamin C | 5.1mg | 6% |
| Calcium | 137mg | 14% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.