Thomas' Banana Bread
A moist, flavorful banana bread with hints of banana and nuts, perfect for breakfast or snack, appealing to all ages and suitable for quick baking sessions.
Ingredients
Instructions
- Mix the flour, baking soda, and baking powder together in a bowl.
- In a separate bowl, combine sugar, oil, eggs, and milk until well blended.
- Add mashed bananas to the wet mixture and stir.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in nuts if using.
- Pour the batter into greased and floured loaf pans.
- Bake in a 350°F (175°C) oven for 60 minutes.
- Check doneness with a toothpick; remove from oven when inserted toothpick comes out clean.
- Allow to cool before slicing and serving.
Tips & Substitutions
For a moist banana bread, ensure your bananas are very ripe, ideally with brown spots. You can substitute half the oil with applesauce for a lighter option. If you prefer a bit of spice, consider adding cinnamon or nutmeg. This recipe is versatile; try incorporating chocolate chips or dried fruit for a twist. For a quick treat, check out Quick Easy Bars for more easy baking ideas.
Serving Suggestions
Serve banana bread warm or at room temperature, optionally with a spread of butter or cream cheese. It pairs beautifully with a cup of coffee or tea for breakfast or as an afternoon snack. For a delightful dessert, enjoy it alongside a scoop of vanilla ice cream, or check out Aunt Mary'S Lemon Cake And Icing for a contrasting flavor profile.
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 and warm in the microwave for 10-15 seconds, or toast for a crispy outer layer while keeping the inside moist.
Nutrition & Diet Analysis (per serving)
Each serving of Thomas' Banana Bread contains roughly 1687 calories, with 10g protein, 97g carbohydrates, and 144g fat. It is an excellent source of calcium (23% of the Daily Value), iron (22% of the Daily Value), and protein (21% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1544mg per serving (67% 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. However, the texture may be denser. For best results, consider using half whole wheat and half all-purpose flour to maintain a lighter texture while adding nutritional value.
How can I make this banana bread gluten-free?
To make gluten-free banana bread, use a 1:1 gluten-free flour blend in place of regular flour. Be sure to check that your baking powder and baking soda are gluten-free as well. Adding a bit of xanthan gum can help improve the texture.
What can I do with overripe bananas if I don't want to make banana bread?
Overripe bananas are perfect for smoothies, pancakes, or even in oatmeal. You can also freeze them for later use in baking or blending. Alternatively, try making Chocolate Chip Oatmeal Raisin Cookies for another delicious treat!
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).