Three Way Banana Bread
A moist, flavorful banana bread with nuts and a hint of cinnamon, perfect for breakfast or snack. Its rich banana taste appeals to all ages.
Ingredients
Instructions
- Place nuts in food processor and process at medium speed using momentary action to coarsely chop. Set aside.
- Place bananas in food processor and process until mashed at medium speed. Remove and set aside.
- Cream together the soft butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in lemon juice.
- In a separate bowl, sift together flour, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the creamed mixture, alternating with the mashed bananas, mixing just until combined.
- Fold in the chopped nuts.
- Pour the batter into a greased loaf pan.
- Bake in a preheated oven at 350°F (175°C) for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pan and slicing.
Tips & Substitutions
For a moister banana bread, ensure your bananas are very ripe; the browner, the better. You can substitute the nuts with chocolate chips for a sweeter version. If you want to reduce sugar, use a bit of honey or maple syrup instead, but adjust the flour accordingly to maintain consistency.
Serving Suggestions
Serve slices of banana bread warm or toasted, with a pat of butter or a drizzle of honey for added richness. It pairs beautifully with coffee or tea for breakfast or an afternoon snack. For a delightful treat, consider serving with a scoop of vanilla ice cream or alongside Epi'S Bread Pudding.
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 in plastic wrap and freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Three Way Banana Bread contains roughly 506 calories, with 8g protein, 70g carbohydrates, and 24g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 488mg per serving (21% 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 great! Just thaw them completely and drain any excess liquid before mashing. They tend to be softer and sweeter, adding more flavor to your bread.
What can I add to enhance the flavor of the banana bread?
You can add vanilla extract or even a touch of nutmeg for extra warmth. Incorporating chopped chocolate or dried fruit like raisins can also elevate the dish and introduce new textures.
Can I make this banana bread gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Make sure to check for a blend that includes xanthan gum for better texture. The recipe will still yield delicious results.
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).