Banana Bread
User Reviews
4.9
Banana Bread
Description
Banana Bread is a well-known quick bread relying on ripe bananas to provide moisture and natural sweetness. The recipe blends creamed sugar and butter with eggs, mashed bananas, and milk before folding in flour, baking powder, baking soda, cinnamon, and salt. The leaveners help create a tender crumb with gentle rise. Adding nuts or chocolate chips is optional for extra texture and flavor complexity. The batter is poured into a greased loaf pan lined with parchment for easy removal.
Baking at 350°F (175°C) for about an hour produces a golden crust with a moist interior that holds together well. Cooling in the pan briefly before transferring to a wire rack preserves shape and texture. The banana flavor is pronounced but mellowed by the warmth of cinnamon. The bread slices easily and can be served plain or with butter.
Banana bread stores well at room temperature or in the refrigerator for up to 3-5 days and freezes for up to three months. Muffin variations can be baked in a 12-cup muffin tin for faster individual portions. If bananas are not ripe enough, following ripening guides improves flavor and texture.
Ingredients
- 1 cup granulated sugar (200g)
- 1/2 cup butter (113g)
- 2 large egg
- 3 ripe banana mashed (about 1 1/2 cups
- 1 Tablespoon milk
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour (250g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Optional: Stir in 1 cup chopped nuts or chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Grease a loaf pan and line the bottom with parchment.
- Wet ingredients: Mix sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, mixing after each addition. Add mashed banana and milk and stir to combine.
- Dry Ingredients: In another bowl, mix flour, baking powder, baking soda, cinnamon and salt.
- Combine: Add to the wet ingredients and stir everything just until combined. Stir in nuts or chocolate, if desired.
- Bake: Pour batter into prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for a few minutes before removing to a wire rack to cool completely.
- Store leftover at room temperature or in the fridge, for 3-5 days, or freeze for up to 3 months.
Notes
- Yield: One loaf sliced into 12 servings; serving size is one slice.
- If bananas are underripe, follow ripening methods to soften and sweeten them before baking.
- For muffins, divide batter into a greased or lined 12-cup muffin pan and bake 18-25 minutes.
- Store cooled banana bread at room temperature or refrigerated for up to 5 days.
- Freeze wrapped banana bread or muffins in airtight containers for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 51mg | 17% |
| Sodium | 394mg | 16% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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