Banana Luncheon Bread
A moist, flavorful banana bread with crunchy nuts, perfect for breakfast, snack, or dessert. Its sweet banana taste and tender crumb appeal to all ages.
Ingredients
Instructions
- Mix flour, baking powder, soda, and salt; set aside.
- Cream shortening and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in mashed banana.
- Gradually blend in flour mixture.
- Fold in chopped nuts.
- Pour batter into a greased 9 x 5-inch loaf pan.
- Bake in a 350°F oven for 60 to 70 minutes.
- Cool before slicing.
Tips & Substitutions
For a twist, try adding a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter. If you're out of shortening, unsalted butter can be used as a substitute. To make this recipe even more nutritious, consider adding a tablespoon of ground flaxseed. Ensure your bananas are very ripe for maximum sweetness and flavor.
Serving Suggestions
Enjoy your banana luncheon bread as a delightful breakfast or snack, perhaps with a smear of butter or cream cheese. It pairs beautifully with a cup of coffee or a Vanilla Cappuccino. For a light lunch, serve it alongside a fresh salad, like Hawaiian Paradise Salad, to balance the sweetness of the bread.
Storage & Reheating
Store leftover banana luncheon bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, simply slice and warm in a toaster or microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Luncheon Bread contains roughly 249 calories, with 5g protein, 46g carbohydrates, and 5g fat. It is a good source of iron (13% of the Daily Value), calcium (12% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1173mg per serving (51% 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 may be denser. You might want to use a mix of 50% whole wheat and 50% all-purpose flour to achieve a better balance. This will add more fiber and nutrients while still keeping it enjoyable.
What can I use instead of eggs for a vegan version?
To make this recipe vegan, you can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). These substitutes will help bind the ingredients while keeping the banana flavor intact.
How can I tell when the bread is done baking?
To check if the bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is ready. If it has wet batter on it, 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).