Banana bread is a timeless classic, perfect for breakfast, dessert, or a snack. This easy banana bread recipe blends simple ingredients to create a moist, flavorful loaf that's sure to please. Whether you're a seasoned baker or a novice, you'll find this recipe straightforward and rewarding.
- Use ripe bananas for the best flavor and sweetness. The riper, the better!
- If you prefer a nut-free version, you can omit the almonds or replace them with your favorite add-ins like chocolate chips or dried fruit.
- Make sure not to overmix the batter. Stir just until the ingredients are combined to ensure a tender texture.
- Check the bread for doneness by inserting a toothpick into the center. If it comes out clean, the bread is ready.
- Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
And there you have it—easy banana bread that's sure to be a hit with family and friends! Enjoy it fresh from the oven, or save some slices to enjoy later. Happy baking!
Nutrition Facts | |
---|---|
Serving Size | 90 grams |
Energy | |
Calories 220kcal | 11% |
Protein | |
Protein 6g | 4% |
Carbohydrates | |
Carbohydrates 40g | 11% |
Fiber 1.91g | 5% |
Sugar 18g | 18% |
Fat | |
Fat 16g | 19% |
Saturated 2.29g | 8% |
Cholesterol 40mg | - |
Vitamins | |
Vitamin A 18ug | 2% |
Choline 40mg | 8% |
Vitamin B1 0.11mg | 9% |
Vitamin B2 0.11mg | 9% |
Vitamin B3 0.77mg | 5% |
Vitamin B6 0.09mg | 5% |
Vitamin B9 18ug | 5% |
Vitamin B12 0.10ug | 4% |
Vitamin C 2.95mg | 3% |
Vitamin E 1.68mg | 11% |
Vitamin K 0.13ug | 0% |
Minerals | |
Calcium, Ca 60mg | 4% |
Copper, Cu 0.14mg | 16% |
Iron, Fe 0.75mg | 7% |
Magnesium, Mg 33mg | 8% |
Phosphorus, P 100mg | 8% |
Potassium, K 170mg | 5% |
Selenium, Se 8ug | 15% |
Sodium, Na 240mg | 16% |
Zinc, Zn 0.64mg | 6% |
Water | |
Water 30g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
Ready in no time, it's a healthy choice for breakfast, brunch, or dinner.
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