Mary'S Banana Bread
A moist, flavorful banana bread packed with ripe bananas, nuts, and hints of vanilla, perfect for breakfast, snack, or dessert, loved by all ages.
Ingredients
Instructions
- Sift flour, baking soda, and salt together. Set aside.
- Mash bananas and set aside.
- Cream the sugar and shortening until well blended.
- Add eggs and mix well. Add buttermilk and vanilla; mix thoroughly.
- Add mashed bananas (about half at a time) and mix well after each addition.
- Add dry ingredients (about half at a time) and mix well after each addition.
- Stir in chopped nuts with a spatula or spoon.
- Spray loaf pan with nonstick cooking spray and pour batter into the pan.
- Bake at 350°F (175°C) for 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean.
- Cool before slicing. Can freeze or refrigerate.
Tips & Substitutions
For a moister banana bread, ensure your bananas are very ripe, with plenty of brown spots. You can substitute buttermilk with yogurt or milk mixed with a splash of vinegar. If you're out of shortening, butter works well too. Adding a sprinkle of cinnamon can enhance the flavor, complementing the sweetness of the bananas beautifully.
Serving Suggestions
Serve slices of Mary’s Banana Bread with a pat of butter or a dollop of cream cheese for an indulgent treat. It pairs beautifully with a cup of coffee or tea, making it a perfect breakfast or afternoon snack. For an American recipes twist, enjoy it alongside a bowl of Fresh Spring Peach Salad for a refreshing contrast.
Storage & Reheating
Store leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. 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 15-20 seconds or toast for a crispy exterior.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Banana Bread contains roughly 17 calories, with 0g protein, 2g carbohydrates, and 1g fat.
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 great! Just thaw them completely and drain any excess liquid before mashing. This way, you’ll still achieve that moist texture in your banana bread.
How can I make this recipe healthier?
To make it healthier, consider using whole wheat flour instead of all-purpose flour and reducing the sugar by half. You can also add chia seeds or flaxseed meal for added fiber and nutrients.
What nuts work best in banana bread?
Walnuts and pecans are traditional choices, adding a nice crunch and flavor. However, you can also experiment with almonds or hazelnuts, or omit nuts entirely for a nut-free version.
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).