Mama'S Banana Bread
Moist, flavorful banana bread with ripe bananas, perfect for breakfast or snacks, appealing to banana lovers and those craving a comforting homemade treat.
Ingredients
Instructions
- Mash the 9 bananas in a large mixing bowl.
- Add eggs, salt, softened butter, sugar, and baking soda to the mashed bananas and mix well.
- Gradually add the flour last, mixing until just combined.
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool before removing from the pan and slicing.
Tips & Substitutions
For a richer flavor, consider using browned butter instead of softened butter. If you have extra ripe bananas, they work even better for this recipe. You can substitute 1/2 cup of flour with whole wheat flour for a healthier option. Adding chopped nuts or chocolate chips can enhance the taste. Make sure not to overmix the batter once you add the flour.
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 twist, try serving it alongside a scoop of vanilla ice cream for dessert. It also complements well with a slice of Cinnamon Peach Cake for a delightful brunch spread.
Storage & Reheating
To store leftover banana bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, you can freeze individual slices in airtight bags for up to 3 months. When ready to enjoy, thaw at room temperature or reheat in a toaster oven for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Banana Bread contains roughly 380 calories, with 7g protein, 60g carbohydrates, and 13g fat. It is an excellent source of vitamin C (38% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 595mg per serving (26% 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 can be used, but make sure to thaw and drain any excess liquid before mashing. They should be very ripe for the best flavor and sweetness. Simply peel and mash them once thawed, and proceed with the recipe as usual.
Can I make this banana bread gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures 1:1 for best results. Ensure that the baking soda used is also gluten-free, and check all other ingredients for any hidden gluten sources.
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 the top is browning too quickly, you can tent it with aluminum foil during the last 10-15 minutes of baking to prevent burning.
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).