Aunt Sis' Banana Bread
A moist, flavorful banana bread with a hint of vanilla and optional nuts, perfect for breakfast, snack, or dessert, appealing to banana lovers and home bakers alike.
Ingredients
Instructions
- Cream together margarine, sugar, and eggs in a bowl.
- Add sour milk, salt, baking powder, baking soda, mashed bananas, and vanilla; mix together.
- Add the flour and beat until well combined.
- Stir in 1 cup of nuts if desired.
- Pour batter into a greased loaf pan.
- Bake in a 350°F oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- For small loaves, bake for 30 to 35 minutes.
- Allow to cool before removing from the pan.
Tips & Substitutions
For a richer flavor, consider using browned butter instead of regular butter. If you don't have sour milk, you can make your own by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. Adding walnuts or pecans can enhance the texture and taste, making it a delightful companion to a cup of coffee. This recipe also works well with overripe bananas.
Serving Suggestions
Aunt Sis' Banana Bread is perfect for breakfast or as a snack. Serve it warm with a pat of butter or a drizzle of honey for added sweetness. Pair it with a cup of coffee or tea for a comforting treat. It also goes well with fresh fruit or yogurt on the side. For a delightful dessert, try serving it alongside a scoop of vanilla ice cream.
Storage & Reheating
Once cooled, wrap the banana bread tightly in plastic wrap or aluminum foil to keep it moist. It can be stored at room temperature for up to three days or in the refrigerator for about a week. For longer storage, slice and freeze the bread in an airtight container for up to three months. To reheat, simply thaw and warm in the oven or microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Sis' Banana Bread contains roughly 232 calories, with 4g protein, 35g carbohydrates, and 1g fat. It is a good source of vitamin C (12% of the Daily Value), calcium (11% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1288mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work great in this recipe! Just thaw them completely and mash them before adding to the batter. They should be very soft and easy to mix in, providing the same moisture and sweetness as fresh bananas.
How can I tell when the banana bread is done baking?
You can tell the banana bread is done when it is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, you can cover it loosely with aluminum foil until it finishes baking.
Can I substitute the eggs in this recipe?
Absolutely! If you're looking for an egg substitute, consider using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit until thickened). This will maintain moisture and help bind the ingredients together.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).