Banana Bread
User Reviews
5
Banana Bread
Description
This Banana Bread starts with creamy butter blended with sugar and mashed bananas to infuse sweetness and moisture. Beaten eggs are added for structure and richness. Flour combined with baking soda and salt helps leaven and balance flavors. Vanilla extract adds fragrant notes. Roasted pecans can be stirred in to contribute crunch and nutty flavor. Poured into a prepared loaf pan, the batter bakes at 350ºF until a skewer emerges clean, ensuring a soft interior with a golden crust.
The bread is ready to slice and serves well as a breakfast treat, snack, or dessert. Its moist texture comes from the bananas and butter, while the pecans provide contrast. The flavor is sweet but balanced, good for pairing with butter or spreads.
Variations include egg replacements like applesauce combined with baking powder for egg-free versions, gluten-free flour substitutions, or dairy-free alternatives replacing butter with plant-based options. The bread stores well covered on the counter for up to three days or refrigerated up to five. It can be frozen sliced or whole for three months and thawed or toasted before serving.
Ingredients
- 4 banana mashed, or 2 cups mashed, overripe
- 1 cup dark brown sugar
- 8 tablespoons butter room temperature, salted
- 2 large egg
- 1 1/2 /2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 /2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup pecans optional, roasted
Instructions
- Preheat oven to 350º F. Spray a 9-inch loaf pan with baking spray or coat with butter and dust with all-purpose flour, being sure to shake out any excess flour. Set aside.
- Mix butter and sugar until smooth. Add mashed bananas and beat until well blended. Add eggs one at a time, fully incorporating after each egg.
- Add flour and mix until smooth. Add baking soda, salt, and vanilla extract and stir until well combined. Stir in nuts, if using. Pour batter into prepared pan.
- Bake until golden brown and a wooden skewer comes out clean when inserted in the middle, about 1 hour.
Notes
- This recipe yields one 9-inch loaf of banana bread.
- For egg-free baking, replace eggs with applesauce and add baking powder to prevent density.
- Use gluten-free flour one-to-one for a gluten-free version.
- Plant-based butter substitutes make the bread dairy-free.
- Store covered at room temperature for up to three days or in the refrigerator for up to five days.
- Freeze the whole loaf or individual slices for up to three months; thaw before serving or toast for warmed slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 224kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 199mg | 8% |
| Potassium | 172mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 231IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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