Healthy Banana Bread
User Reviews
5
Healthy Banana Bread
Description
This Banana Bread incorporates mashed ripe bananas with both brown and granulated sugar, flavored by cinnamon, and leavened with baking powder and baking soda for a balanced rise. The addition of melted butter contributes moisture and a tender crumb, while an egg and vanilla extract add structure and depth. The flour used can be white or white-whole wheat, providing a familiar texture without heaviness.
Baked in a standard loaf pan at 350°F for 35 to 45 minutes, the bread emerges with a golden crust and soft interior. It is moist yet sturdy enough to slice, with a natural sweetness from bananas complemented by cinnamon warmth.
Banana Bread is versatile for casual meals, portable snacks, or light breakfasts. It can also be transformed into muffins by adjusting baking time. Optional ingredients such as nuts, raisins, or chocolate chips can be added for varied texture and flavor.
Store the bread at room temperature for several days or freeze for longer shelf life. Thaw frozen bread to room temperature before serving.
Ingredients
- 4 banana about 1 1/3 cups, mashed
- 1 large egg
- 1 Tablespoon vanilla extract
- 3 Tablespoons light brown sugar
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour (white or white-whole wheat)
- 2 Tablespoons butter melted (or substitute applesauce, unsalted
Instructions
- Grease a standard 9x5'' loaf pan (I also like to line the bottom of the pan with parchment paper to make sure the loaf doesn't stick).
- Mash bananas in a mixing bowl. Add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.
- In a separate small bowl stir together flour, baking powder, baking soda and salt. Add to banana mixture and stir to combine.
- Gently stir in melted butter. Bake at 350 degrees F. for 35-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5-10 few minutes before inverting onto a wire cooling rack.
Notes
- Store banana bread at room temperature for 3-5 days in an airtight container.
- Freeze cooled banana bread up to 3 months in an airtight container; thaw before serving.
- For muffins, bake in a 12-cup muffin tin for 18-25 minutes.
- Add 3/4 cup chopped nuts, chocolate chips, or raisins to the batter before baking for added texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 137kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 209mg | 9% |
| Potassium | 208mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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