Martha'S Banana Bread
Moist and flavorful banana bread with whole wheat and all-purpose flours, offering a wholesome twist on a classic treat. Perfect for breakfast, snack, or dessert, it appeals to banana lovers and those seeking a hearty, homemade loaf with rich banana flavor and a tender crumb.
Ingredients
Instructions
- Cream margarine and sugar together until well combined.
- Add eggs and mashed bananas to the creamed mixture and mix thoroughly.
- Stir in the whole wheat flour, all-purpose flour, and baking soda until just combined.
- Pour batter into two greased and floured loaf pans.
- Bake at 350°F (175°C) for approximately one hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For extra flavor, consider adding chopped walnuts or chocolate chips to the batter. If you're out of margarine, unsalted butter or coconut oil can be great substitutes. To enhance sweetness, try using brown sugar instead of white sugar. Be careful not to overmix the batter; a few lumps are okay for a moist texture.
Serving Suggestions
Serve slices of Martha's Banana Bread warm or at room temperature. It pairs beautifully with a dollop of cream cheese or a pat of butter. For a delightful breakfast, enjoy it alongside a cup of coffee or tea. This banana bread also makes a great afternoon snack, especially when served with fresh fruit or yogurt.
Storage & Reheating
Once cooled, wrap the banana bread tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, slice the bread and freeze it in airtight bags for up to 3 months. Thaw slices at room temperature or toast them directly from the freezer.
Nutrition & Diet Analysis (per serving)
Each serving of Martha'S Banana Bread contains roughly 663 calories, with 8g protein, 81g carbohydrates, and 35g fat. It is a good source of protein (16% of the Daily Value), iron (16% of the Daily Value), and vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 788mg per serving (34% 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 perfectly! Just thaw them completely and drain any excess liquid before mashing. They may enhance the moisture and flavor of your banana bread.
How do I know when the banana bread is done baking?
Insert a toothpick into the center of the loaf; if it comes out clean or with a few crumbs, it's done. If it has wet batter on it, continue baking for a few more minutes and test again.
Can I make this recipe gluten-free?
Absolutely! Substitute the whole wheat and all-purpose flours with a gluten-free flour blend. Be sure to check that your baking soda is gluten-free as well, and your banana bread will be suitable for gluten-free diets.
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).