This banana bread recipe is our family favorite.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup butter, melted
- 2 eggs, beaten
- 3 bananas, mashed
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 7×3-inch loaf pans.
Step 2
Whisk flour, sugar, baking soda, and salt together in a bowl. Mix in melted butter and beaten eggs, then stir in mashed bananas. Pour batter into the prepared pans.
Step 3
Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean, about 1 hour.
Tips
Add nuts if desired, just stir them in when you add the mashed bananas.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 145 | |
% Daily Value * | |
Total Fat4g | 5% |
Saturated Fat2g | 11% |
Cholesterol31mg | 10% |
Sodium181mg | 8% |
Total Carbohydrate27g | 10% |
Dietary Fiber1g | 3% |
Total Sugars15g | |
Protein2g | |
Vitamin C2mg | 10% |
Calcium7mg | 1% |
Iron1mg | 4% |
Potassium101mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Cookdap Member
- 24 years ago
I fixed this recipe for company, it was great! I added a little more bananas than called for just to use up what I had on hand and I also baked it in one larger loaf pan rather than the two smaller ones since it was for company. Next time I will follow directions for the two smaller pans. I recommend this recipe for everyone.
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- by: ANGELICBRAT
- 23 years ago
This is the BEST banana bread recipe I have ever found!! I use it to make banana muffins too– I just cut the cooking time in half and watch them to make sure they are cooked all the way through. I have been using Nikki’s recipe for the last 7 years (At least!!) and I would never switch to a different one. 🙂
~Angelic
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- by: LAFFERTYCT
- 23 years ago
The moistness and texture were superb, and it was very quick and easy to make…the only thing I would (and did!) change was to add 1 tsp of cinnamon, and 1/2 tsp each ginger and nutmeg…gave it a wonderful taste! I also made 1/2 cup of the flour whole wheat and I feel it added to and enhanced the texture.
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- by: Eli
- 22 years ago
i absolutely adored it! i made one for my in laws (which may i add are the pickiest eaters in this world) and they finished it in less than an hour. i also made some for my parents and they loved it also. now for any special occassion they ask me to bring some of that bread over. i found that it taste better when you use the bananas that have mostly brownish peel. you know when the banana is the most ripe?
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- by: Cookdap Member
- 22 years ago
This recipe was easy to make and delicious. I made it about a week ago. I read through all the reviews and took everyones advice. I added 1/2 cup chocolate chips, walnuts, 1 tsp. of cinnamon, 1/2 tsp. of nutmeg, 2/3 cups of sugar and four bananas. It was sweet enough with just the 2/3 cups of sugar. Plus I used the one 9 x 13 pan and baked it for 70 minutes. Also I used Promise instead of full fat butter.
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- by: Cookdap Member
- 22 years ago
This Banana bread is perfect!! I don’t like “airy” type banana bread, I like a good old fashion type that doesn’t really rise, and this is it. Very moist and delicious!! Husband loves it! I took advice from other reviews and added cinnamon, also added walnuts and used 1/2 brown sure, 1/2 white.. it turned out great, thank you!!
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- by: Cookdap Member
- 22 years ago
I’ve been looking for a moist, dense, flavorful banana bread for years…and this is it! I used 1/4 c white sugar, 1/2 c brown sugar, added ginger and nutmeg as recommended, and liked the additions. I also used banana baby food (100% pure banana!) as I didn’t have any ripe bananas, and it was GREAT! Not inexpensive, but worth it for the flavor and the moistness!!
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- by: Cookdap Member
- 22 years ago
My daughter and I really enjoyed this banana bread, with the following adjustments: 3/4 c pecans, 2t vanilla, 2t cinnamon, and 1 1/2 t (roughly) grated orange peel. The orange peel added a great taste to the bread. Next time I’ll add whole wheat flour like a previous reviewer recommended. This was a nice, flavorful, dense bread; a little dry, probably because I overcooked it (oops).
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- by: KXR173
- 22 years ago
Terrific recipe! I did add 2 Tbsp. milk and vanilla, and a sprinkle of cinnamon, though. Like others suggested, I used half brown and half white sugar, too. I doubled this and made 2 9×5 pans (baked at 300 for 80 min.). I have gotten rave reviews at work for this! Also added chocolate chips to one of the loaves, which the kids loved. Simply delicious!
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- by: CHRISTINA KANDIL
- 22 years ago
This was the first time I’d made banana bread and it all went the first night. I took other peoples advice and added some vanilla and cinnamon. My loaf pan was slightly bigger so I reduced the baking time to 40 mins which meant it was still moist! Will definitely make again.
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- by: MIGNON1
- 22 years ago
This is a new banana bread recipe that I tried for a change and it is great. Everyone I have made it for loves it. I adjusted the recipe by adding 1 teaspoon of cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg and 2 tablespoons of milk to the recipe. It was the moistest banana bread I have ever tried. Thanks for the recipe Nikki!
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- by: Cookdap Member
- 22 years ago
This recipe is probably yummy as is, but I needed it to be fat free… so I substituted 3 egg whites for the 2 eggs and used 2 T Sunsweet Lighter Bake in lieu of the 1/4 C butter (can be found in the baking isle of most grocery stores). I also added 1/2t baking powder and 1t of vanilla and 1/2t butter flavoring. They were GREAT and I couldn’t even tell that they were fat free! Thanks so much Nikki for a recipe that fits my diet!
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- by: Whatsfordinner
- 22 years ago
Good recipe! The first time I made it I thought it could use more bananas although the bananas I got from the grocery store were rather small, therefore, the second time I made it I used four bananas instead of three. The first time I made this recipe it was good but the second time it was great! Thanks for the recipe.
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- by: CBETRO
- 22 years ago
I had 3 very ripe bananas on my counter and no heavy cream. I was looking for a simple recipe for banana bread or muffins that I could make using only ingredients I had on hand. This recipe did not dissapoint. Very tasty and very easy. I made over sized muffins and baked them for 27 minutes. Delicious!
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