Banana Luncheon Loaf
A moist and flavorful banana loaf with a tender crumb, perfect for breakfast or snack, appealing to banana lovers and those seeking a comforting homemade treat.
Ingredients
Instructions
- Cream sugar and shortening together until well blended.
- Add eggs one at a time, beating well after each addition.
- Stir in mashed bananas.
- Pour batter into a greased loaf pan.
- Bake at 350°F (175°C) for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moister loaf, use overripe bananas and consider adding a tablespoon of yogurt or applesauce. If you're out of shortening, you can substitute it with unsalted butter or coconut oil. Be sure to check the doneness of the loaf with a toothpick, as baking times can vary based on your oven. This recipe can also be adapted to include chocolate chips or dried fruits for added flavor.
Serving Suggestions
Serve slices of the Banana Luncheon Loaf with a generous spread of butter or cream cheese for added richness. It pairs beautifully with coffee or tea for an afternoon snack. For a delightful breakfast, consider serving it alongside Lavon'S Baked Pancake. You can also top it with fresh fruit or a drizzle of honey for a refreshing twist.
Storage & Reheating
Store any leftover Banana Luncheon Loaf in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice off a piece and microwave for 10-15 seconds, or enjoy it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Luncheon Loaf contains roughly 305 calories, with 6g protein, 47g carbohydrates, and 11g fat. It is a good source of calcium (13% of the Daily Value), protein (11% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 601mg per serving (26% 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 it may result in a denser loaf. To help maintain moisture, consider adding a little extra banana or a splash of milk to the batter.
How can I tell when the loaf is done baking?
A toothpick inserted into the center of the loaf should come out clean or with a few moist crumbs. If it comes out with wet batter, continue baking for an additional 5-10 minutes and check again.
Can I add nuts to the batter, and if so, how much?
Absolutely! Adding nuts can enhance the flavor and texture of the loaf. You can add about 1/2 to 1 cup of chopped walnuts or pecans, depending on your preference. Stir them in gently after mixing the bananas.
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).