Harper 5★ Ratings
- W: ★★★★
- J: ★★★
- L: ★★★★
- H: ★★★
Times
- Prep time: 15 minutes
- Cook time: 50–60 minutes
- Cool time: 1 hour
- Total time: 2 hours, 5–15 minutes
Yield
1 (16-slice) loaf
Banana Bread
Ingredients
- ¾ cup sugar
- ½ cup margarine or butter, softened
- 2 eggs
- 2 medium (1 cup) ripe bananas, mashed
- ⅓ cup milk
- 1 tsp vanilla
- 2 cups all-purpose flour
- *½ cup nuts, chopped
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Heat oven to 350°F. Grease bottom only of 9”x5” or 8”x4” loaf pan.
- In a large bowl, combine sugar and butter. Beat until light and fluffy. Add eggs and beat well. Add bananas, milk, and vanilla. Blend well.
- In a small bowl, combine flour, baking soda, salt, and, if desired, nuts. Mix well. Add to banana mixture. Stir just until dry ingredients are moistened.
- Pour into a greased pan. Bake at 350°F for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool 5 minutes. Remove from pan. Cool 1 hour or until completely cooled.
Notes
- Wrap tightly and store in the refrigerator.
- Substitute 1 cup applesauce for mashed bananas and add ¾ tsp cinnamon with flour.
Nutrition Info:
Serving size: 1 slice • Calories: 190 • Calories from fat: 80 • Total fat: 9g 14% • Saturated fat: 2g 10% • Cholesterol: 25mg 8% • Sodium: 220mg 9% • Carbohydrate: 25g 8% • Fiber: 1g 3% • Sugars: 11g • Protein: 3g • Vitamin A: 6% • Iron: 6% • Dietary exchanges: 1 starch, ½ fruit 1½ fat OR 1½ carbohydrate, 1½ fat
“Banana Bread,” Pillsbury Complete Cookbook: Recipes from America’s Most Trusted Kitchens (New York, NY: Clarkson Potter/Publishers, 2000), 34.
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