This classic banana bread recipe makes one loaf of moist, cinnamon-flavored banana bread. Country Crock dairy-free spread and ripe bananas make this banana bread naturally sweet and rich. Perfect for breakfast, dessert, or an afternoon snack.
Ingredients
- 1 teaspoon dairy-free spread (such as Country Crock)
- 3 large ripe bananas, mashed (about 1 1/2 cups)
- ¾ cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup dairy-free spread (such as Country Crock)
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan with 1 teaspoon dairy-free spread.
Step 2
Mix mashed bananas, 1 cup dairy-free spread, brown sugar, eggs, and vanilla together in a large bowl with a wooden spoon until well combined. Stir in flour, baking soda, cinnamon, and salt until blended. Spoon into the prepared pan.
Step 3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 60 to 70 minutes. Cool in the pan for 20 minutes, then remove to a wire rack to finish cooling.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 286 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat3g | 14% |
Cholesterol37mg | 12% |
Sodium354mg | 15% |
Total Carbohydrate45g | 16% |
Dietary Fiber2g | 7% |
Protein4g | |
Vitamin C4mg | 18% |
Calcium27mg | 2% |
Iron2mg | 9% |
Potassium210mg | 4% |
*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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
- by: Sunsetparkn
- 3 years ago
This recipecomes together easily and makes a nice sized loaf of bread. I had bananas I needed to use up so made 3 loaves. The only substitution I made was I replaced half the butter for coconut oil. This caused the Banana Bread to have a slight crisp texture on the bottom edge which I actually liked. The bread texture was excellent and the flavor was perfect! Thank you for sharing your recipe. I will definitely be making this again and next time will use all butter in the recipe.
-
- by: Sunsetparkn
- 3 years ago
This recipecomes together easily and makes a nice sized loaf of bread. I had bananas I needed to use up so made 3 loaves. The only substitution I made was I replaced half the butter for coconut oil. This caused the Banana Bread to have a slight crisp texture on the bottom edge which I actually liked. The bread texture was excellent and the flavor was perfect! Thank you for sharing your recipe. I will definitely be making this again and next time will use all butter in the recipe.
Leave feedback about this