Banana bread
Discover the ultimate banana bread recipe with a perfect blend of all-purpose and self-raising flours, rich brown sugar, aromatic cinnamon, creamy butter, fresh eggs, and ripe bananas. Moist, flavorful, and easy to make, it's the perfect treat for any occasion!
- 16 Apr 2025
- Cook time 45 min
- Prep time 10 min
- 8 Servings
- 7 Ingredients
Banana bread is a classic comfort food that combines the sweetness of ripe bananas with the rich, moist texture of a cake. It's perfect for breakfast, dessert, or even a snack. This recipe uses a combination of all-purpose white wheat flour and self-raising flour, along with brown sugar, cinnamon, butter, eggs, and ripe bananas to create a delicious and aromatic loaf.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
In a medium-sized bowl, combine 1 cup of all-purpose flour, 1/2 cup of self-raising flour, and 1 teaspoon of cinnamon. Stir well to evenly distribute the cinnamon throughout the flour mixture.
In a large mixing bowl, use an electric mixer to cream together 1/2 cup of softened butter and 1 cup of brown sugar until the mixture is light and fluffy.
Beat in the 2 eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
In a separate bowl, mash the 3 bananas until they reach a smooth consistency. Add the mashed bananas to the wet mixture and stir until well combined.
Gradually add the dry flour mixture to the wet banana mixture. Stir until just combined, making sure not to overmix as this can make the bread tough.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Place the loaf pan in the preheated oven and bake for about 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove from the oven and let the bread cool in the pan for about 10 minutes. After that, transfer the loaf to a wire rack to cool completely.
Slice the banana bread and serve. Enjoy as a delicious snack or breakfast treat!
Tips:
- Use ripe bananas for the best flavor and natural sweetness. The riper, the better!
- Make sure your butter is at room temperature for easier mixing and a smoother batter.
- Don't overmix the batter once you add the flour. Overmixing can result in a dense loaf.
- For added texture and flavor, consider mixing in some chopped nuts, chocolate chips, or dried fruit.
- You can check for doneness by inserting a toothpick into the center of the loaf. If it comes out clean, your banana bread is done.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This will help it maintain its shape and texture.
With its delightful banana flavor and moist, tender crumb, this banana bread is sure to become a favorite in your household. It's easy to make and can be enjoyed on its own or with a spread of butter. Plus, it's a great way to use up overripe bananas that might otherwise go to waste. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 360kcal | 18% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 60g | 16% |
| Fiber 1.71g | 5% |
| Sugar 36g | 35% |
| Fat | |
| Fat 13g | 15% |
| Saturated 7g | 23% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 50mg | 9% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.73mg | 5% |
| Vitamin B6 0.13mg | 8% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 6mg | 6% |
| Vitamin E 0.19mg | 1% |
| Vitamin K 1.24ug | 1% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.11mg | 13% |
| Iron, Fe 0.75mg | 7% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 70mg | 6% |
| Potassium, K 240mg | 7% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 27mg | 2% |
| Zinc, Zn 0.54mg | 5% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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