My Favorite Banana Bread
A moist and flavorful banana bread with nuts, perfect for breakfast or snacks, combining ripe bananas, a tender crumb, and a hint of sweetness that appeals to all ages.
Ingredients
Instructions
- Sift flour, baking powder, soda, and salt together.
- Gradually add sugar to shortening and beat until light and fluffy.
- Add flour mixture alternately with mashed bananas, a small amount at a time, beating after each addition until smooth.
- Pour batter into a well-greased 8 1/2 x 4 1/2 x 3-inch bread pan.
- Bake in a moderate oven at 350°F for about 1 hour and 10 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you don’t have ripe bananas, place unripe ones in a paper bag for a day or two to speed up the ripening process. For a healthier twist, you can use whole wheat flour instead of all-purpose flour. This banana bread also pairs beautifully with Diet Muffins for a delightful breakfast spread.
Serving Suggestions
Serve slices of banana bread warm or at room temperature, optionally topped with a pat of butter or a drizzle of honey. It pairs wonderfully with a cup of coffee or tea for breakfast or an afternoon snack. For a festive touch, consider serving it alongside Christmas Cranberry Bread during the holiday season for a delightful treat.
Storage & Reheating
To store leftovers, wrap the banana bread tightly in plastic wrap or aluminum foil and place it in an airtight container at room temperature for up to three days. For longer storage, you can freeze slices in a freezer-safe bag for up to three months. To reheat, simply thaw at room temperature or microwave for a few seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of My Favorite Banana Bread contains roughly 300 calories, with 6g protein, 46g carbohydrates, and 11g fat. It is a good source of calcium (14% of the Daily Value), protein (11% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1219mg per serving (53% 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, you can use frozen bananas! Just thaw them completely and mash them well before incorporating them into the batter. This is a great way to avoid waste and still enjoy delicious banana bread.
What can I substitute for shortening?
If you prefer not to use shortening, you can substitute it with the same amount of unsalted butter or coconut oil. Both will provide a rich flavor and moisture to the banana bread.
How do I know when the banana bread is done baking?
To check if your banana bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. If it comes out wet with batter, bake for a few more 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).