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Tasty Banana Bread
This Tasty Banana Bread
is filled with tons of banana flavor, and is a great way to use up over ripe bananas and freezes well, too! This
one bowl recipe
is so easy and perfect for breakfast or an anytime snack!
5
from 1 vote
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Course:
Breads
Cuisine:
American
Prep Time:
15
minutes
minutes
Cook Time:
1
hour
hour
5
minutes
minutes
Cooling Time:
10
minutes
minutes
Total Time:
1
hour
hour
30
minutes
minutes
Servings:
12
slices
Calories:
245
kcal
Author:
Brenda Thompson
Ingredients
Dry Ingredient Mixture
▢
1
cup
whole wheat flour
▢
1
cup
all-purpose flour
▢
1
teaspoon
baking soda
▢
½
teaspoon
cinnamon
▢
¼
teaspoon
salt
Creamy Ingredient Mixture
▢
½
cup
butter
▢
¾
cup
brown sugar
▢
2
eggs
beaten
▢
½
teaspoon
vanilla
▢
2 ½
cups
mashed overripe bananas
about 5-6 medium sized bananas
Instructions
Preheat oven to 350°F.
Lightly grease a 9x5 inch loaf pan.
In a medium bowl, combine flours, baking soda, salt and cinnamon; set aside.
In a separate large bowl, cream together butter and brown sugar.
Add vanilla to butter and sugar mixture.
Stir in eggs and mashed bananas until well blended.
Add flour mixture to banana mixture and stir just to moisten. Do not over mix or bread will be too dense.
Pour batter into prepared loaf pan.
Bake in preheated oven for 65-70 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.
Notes
Store this banana bread in a cool, dark place in an airtight container at room temperature for up to three days or freeze it for up to three months.
Nutrition
Serving:
2
slices
|
Calories:
245
kcal
|
Carbohydrates:
39
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
48
mg
|
Sodium:
156
mg
|
Potassium:
247
mg
|
Fiber:
3
g
|
Sugar:
19
g
|
Vitamin A:
307
IU
|
Vitamin C:
4
mg
|
Calcium:
26
mg
|
Iron:
1
mg
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