"Kathleen'S" Banana Bread
A moist, flavorful banana bread with optional pecans, perfect for breakfast, snacks, or dessert. Its sweet banana and nutty notes appeal to all ages.
Ingredients
Instructions
- Mix the flour, soda, and salt; set aside.
- Cream the oleo and sugar.
- Add eggs to the creamed mixture.
- Mash bananas and add to the mixture.
- Add the flour mixture and stir until combined.
- Pour into a greased loaf pan.
- Bake at 300°F for approximately 1 hour.
Tips & Substitutions
To ensure a moist banana bread, use very ripe bananas with lots of brown spots. If you don’t have pecans on hand, walnuts or chocolate chips make great substitutes. For a touch of warmth, consider adding a teaspoon of cinnamon or nutmeg to the flour mixture. If you prefer a sweeter loaf, increase the sugar to 1 1/4 cups.
Serving Suggestions
Banana bread is delicious on its own but can be enhanced with a spread of butter or cream cheese. For a delightful breakfast, serve it alongside Ruth Lyons' Coffee Cake. A side of fresh fruit or a dollop of yogurt pairs well for a balanced snack. Drizzle with honey or maple syrup for added sweetness.
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 the bread and warm it in a toaster or microwave for a few seconds, which will bring back its fresh, soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of "Kathleen'S" Banana Bread contains roughly 955 calories, with 14g protein, 103g carbohydrates, and 60g fat. It is an excellent source of dietary fiber (41% of the Daily Value), protein (29% of the Daily Value), and iron (23% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2016mg per serving (88% 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 may be denser. To maintain moisture, consider adding a tablespoon of milk or yogurt to the batter. This change will give you a heartier banana bread with added nutrients.
What can I do if my bananas aren’t ripe enough?
If your bananas aren't ripe, you can speed up the ripening process by placing them in a brown paper bag for a day or two. Alternatively, you can bake them at 300°F for about 15-20 minutes until they are soft and darkened. Let them cool before mashing.
How can I tell when the banana bread is done baking?
To check if the banana bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, it's done. If there is wet batter on the toothpick, continue baking for an additional 5-10 minutes and check again.
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).