Ingrid'S Banana Bread
A moist and flavorful banana bread with nuts, perfect for breakfast or snack. Sweet, nutty, and tender, it suits all banana lovers and baking enthusiasts.
Ingredients
Instructions
- Mash the bananas in a mixing bowl.
- Add sugar to the mashed bananas and mix well.
- Sift together the flour and baking soda.
- Add the flour mixture and eggs alternately to the banana mixture.
- Stir in melted butter and chopped nuts.
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter. If you don't have nuts on hand, you can substitute with chocolate chips for a sweeter twist. Ensure your bananas are very ripe for the best sweetness and moisture in the bread.
Serving Suggestions
Serve slices of banana bread warm or at room temperature, ideally with a pat of butter or a drizzle of honey. It pairs beautifully with a cup of coffee or tea. For a delightful twist, try serving it alongside Maple Eggnog Punch during the holidays.
Storage & Reheating
Store 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, slice and warm in the microwave for 10-15 seconds or toast for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Ingrid'S Banana Bread contains roughly 547 calories, with 9g protein, 83g carbohydrates, and 21g fat. It is an excellent source of vitamin C (21% of the Daily Value) and iron (20% 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 all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. Keep in mind that it may result in a denser loaf, so you might want to reduce the flour slightly or add a bit more banana to maintain moisture.
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. If you notice it browning too much on top, you can cover it loosely with foil while it finishes baking.
Can I add more bananas to the recipe?
Absolutely! You can add an extra banana for a moister bread, just be cautious not to add too much liquid, which could affect the baking time. Adjust the flour as necessary to maintain a good batter consistency.
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).