Going Bananas
A moist, flavorful banana bread with warm cinnamon and optional nuts, perfect for breakfast, snack, or dessert, appealing to banana lovers and baking enthusiasts.
Ingredients
Instructions
- Beat sugar and eggs until creamy.
- Add oil and mix well.
- Add flour, baking soda, salt, and cinnamon; mix well.
- Add mashed bananas and chopped nuts (if using).
- Pour batter into two greased bread pans.
- Bake at 350°F for about 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar, or adding a touch of vanilla extract. If you want to make this recipe healthier, you can substitute half of the oil with applesauce. Ensure your bananas are very ripe for the best sweetness. If desired, try adding a teaspoon of nutmeg for extra warmth.
Serving Suggestions
This banana bread is delicious on its own but can be enhanced with a spread of cream cheese or butter. It pairs beautifully with a cup of coffee or tea for breakfast or an afternoon snack. Consider serving it alongside June'S Blueberry Salad for a refreshing contrast. For a decadent treat, top with Burnt Sugar Crunch Sauce.
Storage & Reheating
Let the banana bread cool completely before wrapping it tightly in plastic wrap or aluminum foil. It can be stored at room temperature for up to 3 days or in the refrigerator for about a week. For longer storage, freeze individual slices or whole loaves in a freezer bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Going Bananas contains roughly 908 calories, with 11g protein, 32g carbohydrates, and 86g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 928mg 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 frozen bananas for this recipe?
Yes, frozen bananas work well in this recipe! Just thaw them completely and drain any excess liquid before mashing. This can enhance the moisture content of your banana bread, making it even more delicious.
What can I substitute for eggs in this recipe?
For an egg substitute, use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana for each egg. You can also use a flax egg by mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water, letting it sit for a few minutes to thicken.
How can I tell when the banana bread is done baking?
The best way to check for doneness is by inserting a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is done. Also, the top should be golden brown and the edges pulling away from the sides of the pan.
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).