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Easy Banana Bread Recipe
This banana bread is one of the easiest recipes and turns out perfectly moist every time.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 12 servings
Calories: 231 kcal
Course:
Breakfast , Snacks , Bread
Cuisine:
American
Ingredients
- 3 medium bananas about 1 cup mashed
- ½ cup mayonnaise or dressing
- 1 egg room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup Chopped Pecans
Instructions
- Preheat the oven to 350°F.
- Mash the bananas with a fork. In a medium bowl, mix together mashed bananas, mayo, and egg. In a separate large bowl combine flour, sugar, baking soda, salt, and pecans
- Add the flour mixture to wet mixture and stir just until combined. Note: The mixture will be very thick, do not over mix.
- Pour into a greased loaf pan. Bake for 60-70 minutes or until a toothpick comes out clean.
- Remove from the pan and place on a wire rack to cool completely before slicing.
Cup of Yum
Notes
- To Ripen Bananas Quickly bake at 300°F for 15-20 minutes. Cool before using.
- To Ripen Bananas Quickly
- bake at 300°F for 15-20 minutes. Cool before using.
- Avoid adding extra bananas; this can make the bread too dense. You should have about 1 cup of mashed bananas, if it's a little bit over or under it's okay in this recipe.
- Avoid adding extra bananas; this can make the bread too dense. You should have about 1 cup of mashed bananas, if it's a little bit over or under it's okay in this recipe.
- As with all quick breads, do not overmix. Stir just until incorporated.
- As with all quick breads, do not overmix. Stir just until incorporated.
- Check your bread at least 10 minutes before the bake time is up.
- Check your bread at least 10 minutes before the bake time is up.
- Line the loaf pan with parchment paper leaving about 3 inches of paper folded over the top of the pan for easy removal.
- Line the loaf pan with parchment paper leaving about 3 inches of paper folded over the top of the pan for easy removal.
- parchment paper
- To Make Muffins, divide over 12 muffin wells and bake for 14-18 minutes or just until a toothpick comes out clean. Do not overbake.
- To Make Muffins, divide over 12 muffin wells and bake for 14-18 minutes or just until a toothpick comes out clean. Do not overbake.
Nutrition Information
Calories
231
(12%)
Carbohydrates
31g
(10%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Cholesterol
17mg
(6%)
Sodium
253mg
(11%)
Potassium
146mg
(4%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
45IU
(1%)
Vitamin C
2.6mg
(3%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 231
% Daily Value*
| Calories | 231 | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 253mg | 11% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.