Betty'S Banana Bread
A moist, flavorful banana bread with walnuts, perfect for breakfast or snacks, combining sweet bananas and crunchy nuts for a satisfying treat.
Ingredients
Instructions
- Mix mashed bananas, low-fat milk, egg whites, and diet margarine in a bowl.
- Combine dry ingredients: sugar, salt, flour, and baking powder, then add wet ingredients and blend well.
- Preheat oven to 350°F (175°C).
- Pour batter into a greased loaf pan.
- Let stand for 10 to 20 minutes.
- Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For added flavor, consider mixing in a teaspoon of vanilla extract or a dash of cinnamon. If you prefer a lower sugar option, you can reduce the sugar to 1/2 cup or substitute with a natural sweetener like honey or maple syrup. If you don't have walnuts, pecans or chocolate chips can be delicious alternatives. Ensure the bananas are very ripe for optimal sweetness.
Serving Suggestions
Serve the banana bread warm or at room temperature, possibly with a spread of butter or cream cheese for extra richness. It makes a delightful breakfast alongside coffee or tea. For a special touch, pair it with Deane'S Hot Baked Fruit for a delicious brunch spread. You could also enjoy it as a snack or dessert with a scoop of vanilla ice cream.
Storage & Reheating
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm individual slices in the microwave for about 15 seconds or in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Betty'S Banana Bread contains roughly 733 calories, with 8g protein, 15g carbohydrates, and 73g fat. It is a good source of protein (15% of the Daily Value), vitamin C (14% of the Daily Value), and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 1803mg per serving (78% 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 eggs instead of egg whites?
Yes, you can use whole eggs instead of egg whites. One large egg is typically equivalent to two egg whites. However, using whole eggs will increase the fat content slightly, resulting in a richer texture. Just be sure to adjust the other ingredients accordingly if you're watching your dietary intake.
What can I substitute for flour if I want a gluten-free version?
You can substitute all-purpose flour with a gluten-free flour blend, which is specifically formulated to mimic the properties of regular flour. Look for a blend that contains xanthan gum, or add it separately to help bind the ingredients together. Almond flour or coconut flour can also work, but may require adjustments in liquid ratios.
How can I tell when the banana bread is done baking?
The banana bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Additionally, you can check the edges; they should start to pull away from the sides of the pan, and the top should be golden brown. If the top is browning too quickly, cover it loosely with foil.
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).