Maui Banana Bread
User Reviews
4.5
195 reviews
Excellent
Maui Banana Bread
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Maui banana bread is a rich, moist and flavourful loaf that just may be the best banana bread in the world!
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Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 3 large eggs
- 1 ½ cups sugar
- 3 large very ripe bananas, peeled and mashed
- ¾ cup vegetable oil
Instructions
- Preheat oven to 350 degrees.
- Grease a 9x5 loaf pan, or line with parchment.
- Whisk flour, baking soda and salt in a medium bowl.
- Whisk eggs, sugar, mashed banana and oil in a large bowl.
- Add dry ingredients to banana mixture and stir until just combined.
- Spread batter into prepared pan.
- Bake about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer to a wire rack. Let the loaf cool in the pan 15 minutes.
- Run a knife around the inside of the ban to release the bread, and turn out onto rack.
- Allow the loaf to cool completely. (It won't taste as good warm, trust me).
Notes
- Store airtight at room temperature for up to three days. The banana bread also freezes well. I like to wrap individual slices and freeze, then they can be put into lunch bags or picnics.
Nutrition Information
Show Details
Serving
1g
Calories
228kcal
(11%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
9g
(45%)
Cholesterol
31mg
(10%)
Sodium
239mg
(10%)
Potassium
29mg
(1%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
45IU
(1%)
Calcium
7mg
(1%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 228kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 31mg | 10% |
| Sodium | 239mg | 10% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 45IU | 1% |
| Calcium | 7mg | 1% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
195 reviews
Excellent
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