Banana bread is a classic, delicious baking recipe that's perfect for using up ripe bananas. It combines moist, flavorful ingredients with just the right amount of sweetness and spice. Whether enjoyed for breakfast, a snack, or dessert, this banana bread is sure to be a hit with everyone.
- Use overripe bananas for the best flavor and moisture.
- Mix wet and dry ingredients separately before combining to avoid over-mixing the batter, which can result in a dense loaf.
- Fold in the walnuts gently to distribute them evenly throughout the bread.
- Line your loaf pan with parchment paper to ensure easy removal and a clean presentation.
- Allow the bread to cool completely before slicing to get neat and even pieces.
Baking banana bread is an enjoyable and straightforward process that yields a delectable homemade treat. By following these straightforward steps and useful tips, you can create a moist and flavorful banana bread that will please any crowd. Happy baking!
Nutrition Facts | |
---|---|
Serving Size | 180 grams |
Energy | |
Calories 520kcal | 26% |
Protein | |
Protein 10g | 7% |
Carbohydrates | |
Carbohydrates 72g | 22% |
Fiber 3.83g | 10% |
Sugar 45g | 46% |
Fat | |
Fat 36g | 42% |
Saturated 4.45g | 15% |
Cholesterol 50mg | - |
Vitamins | |
Vitamin A 24ug | 3% |
Choline 60mg | 11% |
Vitamin B1 0.23mg | 19% |
Vitamin B2 0.11mg | 9% |
Vitamin B3 1.13mg | 7% |
Vitamin B6 0.29mg | 17% |
Vitamin B9 50ug | 13% |
Vitamin B12 0.16ug | 6% |
Vitamin C 6mg | 7% |
Vitamin E 0.41mg | 3% |
Vitamin K 1.07ug | 1% |
Minerals | |
Calcium, Ca 50mg | 4% |
Copper, Cu 0.57mg | 64% |
Iron, Fe 1.46mg | 13% |
Magnesium, Mg 70mg | 17% |
Phosphorus, P 180mg | 14% |
Potassium, K 340mg | 10% |
Selenium, Se 12ug | 22% |
Sodium, Na 430mg | 29% |
Zinc, Zn 1.50mg | 14% |
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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