Dorothy'S Banana Bread(Makes 2 Big Loaves.)
A moist, flavorful banana bread with a hint of coconut and nuts, perfect for breakfast, snack, or dessert, appealing to banana lovers and baked good enthusiasts.
Ingredients
Instructions
- Preheat oven to 250° F (120° C). Spray two large loaf pans with nonstick cooking spray.
- In a bowl, mix flour, salt, and soda and set aside.
- In a separate large bowl, beat eggs. Add oil, sugar, mashed bananas, honey, and vanilla. Mix well.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in chopped nuts and optional coconut if using.
- Divide batter evenly between the prepared loaf pans.
- Bake for 1 hour and 20 minutes at 250° F (120° C).
- Let the bread set for 5 minutes before removing from pans.
Tips & Substitutions
To achieve the best texture, make sure your bananas are very ripe; they should be brown and spotty. You can substitute the buttermilk with regular milk mixed with a little vinegar or lemon juice. If you prefer a healthier option, you can reduce the sugar to 2 cups and replace half of the oil with applesauce. Optionally, try adding chocolate chips for a sweet twist.
Serving Suggestions
Serve warm with a pat of butter or cream cheese for a delightful breakfast or snack. This banana bread pairs beautifully with a cup of coffee or tea. For a special touch, consider serving it alongside Lola'S Sweet Potatoes for a comforting meal, or enjoy it as a dessert with a scoop of vanilla ice cream.
Storage & Reheating
Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaves in plastic wrap and aluminum foil, then freeze. To reheat, simply slice and warm in the microwave for about 20-30 seconds, or toast slices lightly for a deliciously warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Dorothy'S Banana Bread(Makes 2 Big Loaves.) contains roughly 696 calories, with 10g protein, 117g carbohydrates, and 22g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 4g 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 whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but the texture may be denser. Consider using half whole wheat and half plain flour for a better balance. Adjust the liquid slightly if needed, as whole wheat absorbs more moisture.
How can I make this recipe gluten-free?
To make this banana bread gluten-free, substitute the plain flour with a gluten-free all-purpose flour blend. Be sure to check that your baking soda is gluten-free as well. The texture may vary slightly, but it will still be delicious.
What can I add to enhance the flavor?
Consider adding spices like cinnamon or nutmeg for extra warmth. You can also incorporate dried fruits like raisins or cranberries, or even swap in your favorite nuts for a different crunch. A splash of rum or bourbon can also elevate the flavor profile.
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).