Banana Bread (Cake-Like)
A moist, flavorful banana bread with a cake-like texture, perfect for breakfast or snack, accommodating nuts and a hint of tang from sour cream or buttermilk.
Ingredients
Instructions
- Cream the shortening and sugar until light and fluffy.
- Add eggs and mix well.
- Stir in mashed bananas and sour cream or buttermilk.
- Sift together baking soda and flour.
- Gradually add the flour mixture to the wet ingredients, mixing until combined (batter may look curdled).
- Pour the batter into a greased 9 x 5 x 2-inch loaf pan.
- Bake at 350°F (175°C) for about 1 hour, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moist banana bread, ensure your bananas are very ripe with brown spots. If you don’t have shortening, you can substitute with unsalted butter or coconut oil. To enhance flavor, consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon. If you prefer a healthier twist, replace half the sugar with applesauce or honey. This banana bread pairs beautifully with Blueberry Oven Pancake for a delightful breakfast spread.
Serving Suggestions
Serve banana bread warm or at room temperature, sliced thickly. It pairs well with a spread of butter or cream cheese for added richness. Consider serving it alongside fresh fruit or yogurt for a balanced breakfast or snack. For a special touch, top with a drizzle of honey or maple syrup. This recipe also complements American recipes like Charm Cake for a delightful dessert table.
Storage & Reheating
Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To freeze, wrap slices tightly in plastic wrap and place them in a zip-top bag. When ready to enjoy, thaw at room temperature or reheat in the microwave for a few seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Bread (Cake-Like) contains roughly 595 calories, with 11g protein, 93g carbohydrates, and 20g fat. It is an excellent source of protein (22% of the Daily Value) and iron (21% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 663mg per serving (29% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, you may need to adjust the liquid in the recipe slightly, as whole wheat flour absorbs more moisture. Start with a 1:1 substitution and add a little extra sour cream or buttermilk if needed.
How can I tell when the banana bread is done baking?
To check if your banana bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, it's ready. If the toothpick has wet batter on it, continue baking for an additional 5-10 minutes, checking frequently.
Can I add chocolate chips to this recipe?
Absolutely! Chocolate chips can add a delicious twist to your banana bread. Fold in 1/2 to 1 cup of semi-sweet or dark chocolate chips after mixing the wet ingredients. This will elevate the flavor and make it a delightful treat for chocolate lovers.
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).