Banana Bread (Loaf Recipe)(From 1975 Edition)
A moist, flavorful banana bread with ripe bananas and optional walnuts, perfect for breakfast or a snack, suited for those who enjoy classic baked treats.
Ingredients
Instructions
- Cream the shortening and sugar until well combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in the mashed bananas.
- Gradually add the sifted flour, baking soda, and salt, mixing until just combined.
- Stir in milk to achieve a smooth batter.
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and slicing.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you don’t have ripe bananas, you can quickly ripen them by placing them in a paper bag for a day. Ensure your oven is properly preheated for even baking, and check doneness a few minutes early to avoid overcooking. This banana bread recipe is a classic among American recipes.
Serving Suggestions
Banana bread is delightful on its own, but for an extra treat, serve it with a spread of cream cheese or peanut butter. Pair it with a hot cup of coffee or tea for a comforting breakfast or snack. It also makes a wonderful accompaniment to a slice of Deep Dish Cranberry Apple Pie for a sweet dessert experience.
Storage & Reheating
Once cooled, wrap the banana bread in plastic wrap or aluminum foil to keep it moist. You can store it at room temperature for up to three days. For longer storage, freeze individual slices in a freezer-safe bag for up to three months. Reheat slices in the microwave for 10-15 seconds or toast them to revive their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Bread (Loaf Recipe)(From 1975 Edition) contains roughly 1250 calories, with 17g protein, 145g carbohydrates, and 67g fat. It is an excellent source of iron (45% of the Daily Value) and protein (34% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1677mg per serving (73% 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, it may result in a denser loaf. To balance this, consider adding an extra tablespoon of milk or an additional banana for moisture.
What can I add to enhance the flavor of banana bread?
You can enhance the flavor by adding chopped nuts like walnuts or pecans, or mix in chocolate chips for a sweet twist. Spices like cinnamon or nutmeg also complement the banana flavor beautifully.
How can I tell when the banana bread is done baking?
The banana bread is done when a toothpick inserted in the center comes out clean or with just a few crumbs. Also, the top should be golden brown, and the loaf should slightly pull away from the sides of the pan.
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).