Banana Bread(Makes 2 Loaves)
Moist, flavorful banana bread with ripe banana and nuts, perfect for breakfast or snack. Its sweet aroma and tender crumb appeal to all banana lovers.
Ingredients
Instructions
- Place oven rack in lowest position and preheat oven to 350°F.
- Grease the bottoms of two 9 x 5 x 3-inch loaf pans.
- Mix sugar and margarine in a large bowl.
- Stir in eggs until well blended.
- Add mashed bananas, buttermilk, and vanilla; beat until smooth.
- Stir in all-purpose flour, baking soda, and salt just until moistened.
- Stir in chopped nuts if desired.
- Pour batter into prepared loaf pans.
- Bake for 75 minutes or until a wooden pick inserted in the center comes out clean.
- Cool for 5 minutes in pans.
- Loosen sides of loaves from pans and remove from pans.
- Cool completely before slicing.
- Wrap tightly and store at room temperature up to four days or refrigerate up to 10 days.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have buttermilk, you can substitute it with milk mixed with a tablespoon of vinegar or lemon juice. Make sure your bananas are very ripe for the best sweetness and texture. Feel free to experiment with different nuts or even chocolate chips for added flavor. This banana bread recipe pairs beautifully with Cappuccino Caramels.
Serving Suggestions
Slice the banana bread and serve it warm or at room temperature. It's delicious on its own, but you can add a pat of butter or a spread of cream cheese for extra richness. This bread also makes a great breakfast option alongside coffee or tea. For a delightful dessert, consider serving it with a scoop of ice cream or alongside a slice of Best Brownies By Richard.
Storage & Reheating
Store leftover banana bread tightly wrapped at room temperature to maintain its moisture for up to four days. For longer storage, refrigerate it for up to ten days. If you prefer, you can freeze the loaves for up to three months; just wrap them well in plastic wrap and aluminum foil. To reheat, slice and warm in the microwave or toaster oven for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Bread(Makes 2 Loaves) contains roughly 255 calories, with 5g protein, 41g carbohydrates, and 2g fat. It is a good source of iron (11% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 568mg per serving (25% 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 banana bread recipe?
Yes, you can use frozen bananas! Just thaw them completely and drain excess liquid before mashing. Frozen bananas are often sweeter and make for a moist bread, so they're a great option.
How can I make this banana bread healthier?
To make a healthier version, consider substituting half of the all-purpose flour with whole wheat flour and reducing the sugar slightly. You can also add in some oats or flaxseed meal for added fiber and nutrients without sacrificing flavor.
Is it possible to make this banana bread gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that your baking soda and any added ingredients are also gluten-free. The texture may vary slightly, but it will still be delicious.
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).