Banana Bread(Make In A Food Processor.)
A moist, banana‑laden loaf brimming with caramelized sweetness and a hint of nutty crunch—perfect for breakfast, snack time, or a quick dessert that feeds the whole family.
Ingredients
Instructions
- Cut bananas into pieces and place them in the food processor; turn on to puree.
- Add shortening, sugar, flour, baking powder, baking soda, and salt to the processor; then add eggs.
- Process for 3 to 4 minutes until the batter is smooth.
- Pour the batter into a 9 x 5‑inch loaf pan and lightly grease with Pam or butter.
- Bake at 350°F for 40 to 50 minutes, or until a toothpick comes out clean.
- Let cool on a rack before slicing and serving.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you want to make it healthier, you can use whole wheat flour instead of all-purpose. To enhance the banana flavor, add a teaspoon of vanilla extract. Ensure your bananas are very ripe for the best sweetness and moisture. If you prefer a nut-free version, simply omit the walnuts.
Serving Suggestions
Serve the banana bread warm or at room temperature, perhaps with a smear of butter or cream cheese for added richness. It pairs beautifully with a cup of coffee or tea, making it a delightful breakfast or snack choice. For a fun twist, try serving it alongside a side of Fruit Salad Whip-Up for a balanced meal or snack.
Storage & Reheating
To store leftovers, wrap the banana bread tightly in plastic wrap or aluminum foil and place it in an airtight container. It can stay at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze for up to three months. To reheat, slice and warm in the microwave for 15-20 seconds or in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Bread(Make In A Food Processor.) contains roughly 379 calories, with 7g protein, 57g carbohydrates, and 14g fat. It is a good source of iron (18% of the Daily Value), protein (14% of the Daily Value), and vitamin C (14% of the Daily Value). Note that it is relatively high in sodium, at 980mg per serving (43% 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
How do I know when the banana bread is done baking?
To check if the banana bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs attached, it’s ready. If the toothpick comes out wet with batter, continue baking for a few more minutes and check again.
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).