Edie'S Banana Bread
A moist and flavorful banana bread with ripe banana sweetness, perfect for breakfast or snack, suited for bread lovers and banana enthusiasts.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Heavily grease a standard loaf pan with Pam spray.
- In a mixing bowl, soften the margarine and combine with sugar.
- Add eggs and crushed bananas, and mix well.
- In a separate bowl, whisk together flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
- Pour the batter into the prepared loaf pan.
- Bake at 350°F for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from the pan and slicing.
Tips & Substitutions
For a more intense banana flavor, use very ripe bananas. If you don't have margarine, butter can be substituted, though it may alter the taste slightly. To add a twist, consider mixing in walnuts or chocolate chips. For a healthier version, you can reduce the sugar or use a natural sweetener. This recipe is also versatile enough to be used in some American recipes.
Serving Suggestions
This banana bread is delicious on its own, but it can also be served with a spread of butter or cream cheese. Pair it with a warm cup of tea or coffee for a delightful breakfast or snack. For a unique twist, enjoy it alongside Judy Carter'S Chocolate Cookies for a sweet combination.
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, simply slice and warm in the microwave for about 15-20 seconds or toast it for a warm, crispy treat.
Nutrition & Diet Analysis (per serving)
Each serving of Edie'S Banana Bread contains roughly 157 calories, with 2g protein, 34g carbohydrates, and 2g fat. It is a good source of calcium (15% of the Daily Value) and vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 919mg per serving (40% 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 might be denser. It’s best to use a mix of both for a lighter loaf, or replace half of the all-purpose flour with whole wheat to maintain moisture and flavor.
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 a few moist crumbs. Additionally, the top should be golden brown and spring back when lightly pressed.
Can I add nuts or chocolate chips to this recipe?
Absolutely! Adding 1/2 to 1 cup of chopped walnuts or chocolate chips can elevate the flavor and texture of your banana bread. Just fold them into the batter before pouring it into the loaf pan for an extra delicious treat.
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).