This banana bread is moist and delicious with loads of banana flavor. Friends and family love this recipe and say it's by far the best! That's why it's called Banana Banana Quick Bread. It's wonderful toasted. If you want less fat and no butter in your banana bread, see below for another variation.
Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended.
Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.
Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Recipe makes 1 9-inch loaf.
Variation: Banana Quick Bread Loaf
Tip: The key to good banana bread is to use well-ripened bananas that are covered with brown speckles. Try using half whole wheat flour to add some fiber.
3 large well-ripened bananas
2 tablespoons vegetable oil
1/3 cup milk
1/3 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1-1/2 cup flour
Preheat the oven to 350 degrees. Peel the bananas. Put them in a mixing bowl. Mash the bananas with a fork. Add the egg, oil, milk, sugar, salt, baking soda, and baking powder. Mix well with the fork. Slowly stir the flour into the banana mixture. Stir for 20 seconds until the flour is moistened.
Lightly grease the bread pan with a little oil -OR- cooking spray -OR- line it with wax paper. Pour the batter into the bread pan.
Bake for 45 minutes until a toothpick inserted near the middle comes out clean. Let the bread cool for 5 minutes before removing it from the pan.
Serving Size: 1 slice. Yield: 12 servings.
Calories 140; Total fat 3 grams; Saturated fat 0 grams; Cholesterol 20 milligrams; Sodium 330 milligrams; Protein: 3 grams
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