Banana Loaf And Icing
A moist, flavorful banana loaf with a hint of vanilla, perfect for breakfast or tea time, appealing to banana lovers and those craving a simple, homemade treat.
Ingredients
Instructions
- Cream sugar and shortening together.
- Add eggs, mashed bananas, vanilla, baking powder, soda, and buttermilk; mix well.
- Gradually add flour and mix until combined.
- Pour batter into a greased 9 x 14-inch loaf pan.
- Bake at 350°F (175°C) for 30 to 40 minutes, until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moist banana loaf, use very ripe bananas with lots of brown spots. If you don't have buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice. To enhance flavor, consider adding chopped nuts or chocolate chips. Ensure your shortening is at room temperature for easier creaming with the sugar. This recipe can also be adapted to create a gluten-free version using a gluten-free flour blend.
Serving Suggestions
Serve the banana loaf plain or with a drizzle of icing for added sweetness. It pairs beautifully with coffee or tea for a delightful afternoon snack. For an indulgent twist, consider serving slices warm with a scoop of vanilla ice cream or alongside a slice of Homemade Peach Cobbler for a comforting dessert experience.
Storage & Reheating
Store the banana loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, simply slice and microwave for a few seconds or warm in an oven at 300°F (150°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Loaf And Icing contains roughly 341 calories, with 8g protein, 70g carbohydrates, and 4g fat. It is a good source of iron (17% of the Daily Value), protein (16% of the Daily Value), and vitamin C (16% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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 butter instead of shortening in this recipe?
Yes, you can substitute butter for shortening. Using butter will add a rich flavor to the loaf, but make sure to soften it before creaming with sugar. Keep in mind that the texture might be slightly different, so adjust baking time if necessary.
What can I do if my banana loaf is too dry?
If your banana loaf turns out dry, try adding a bit more mashed banana or buttermilk next time. You can also brush the top with a simple syrup after baking to add moisture and sweetness. Additionally, ensure you are not overmixing the batter, which can lead to a denser loaf.
Is it possible to make this recipe vegan?
Yes, you can easily make this banana loaf vegan by replacing eggs with flaxseed meal or applesauce. Use a vegan shortening or coconut oil instead of regular shortening, and ensure your sugar is vegan-friendly. The loaf will still turn out delicious and moist!
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).