Banana Fruit Bread
A moist and flavorful banana fruit bread packed with chopped nuts, cherries, and raisins, perfect for breakfast, snack, or dessert, appealing to fruit and nut lovers.
Ingredients
Instructions
- Cream shortening and sugar together.
- Blend in beaten egg and mashed banana.
- In a separate bowl, combine dry ingredients: flour, baking powder, soda, and salt.
- Alternately add dry ingredients and buttermilk to the creamed mixture, stirring until just combined.
- Stir in chopped nuts, cherries, and raisins.
- Pour batter into a greased 8 x 4-inch loaf pan.
- Bake in a 350°F (175°C) oven for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsweetened applesauce. If you don't have buttermilk, a mixture of milk and a teaspoon of vinegar can work as a substitute. To enhance the banana flavor, use very ripe bananas. You can also add spices like cinnamon or nutmeg for additional warmth. Be careful not to overmix the batter to ensure a light texture.
Serving Suggestions
This banana fruit bread is delicious warm or at room temperature. Serve it sliced with a pat of butter or cream cheese for a delightful breakfast or snack. It pairs beautifully with a cup of coffee or tea. For a fun dessert, try serving it with Chocolate Fondue Sauce for dipping. You can also toast the slices for an added crunch.
Storage & Reheating
Cool the banana fruit bread completely before storing. Wrap it tightly in plastic wrap or aluminum foil, and place it in an airtight container. It can be stored at room temperature for up to 3 days. For longer storage, consider freezing slices. To reheat, wrap in foil and warm in a 350°F oven for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Fruit Bread contains roughly 232 calories, with 2g protein, 16g carbohydrates, and 18g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 1146mg per serving (50% 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, but the texture will be denser. To maintain moisture, consider adding an extra tablespoon of buttermilk or a splash of milk. The flavor will also be nuttier, which can complement the bananas well.
How can I make this recipe vegan?
To make this banana fruit bread vegan, substitute the egg with a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). Replace the shortening with a plant-based butter or coconut oil. Use a non-dairy milk for the buttermilk, such as almond or soy milk mixed with vinegar.
What can I add to the recipe for extra flavor?
You can incorporate spices like cinnamon or vanilla extract to enhance the flavor of the banana bread. Additionally, consider adding chocolate chips or dried fruits like cranberries or apricots for more variety. These additions will complement the bananas and add a delicious twist to the recipe.
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).