Banana Bread Recipe

Banana Bread
Flickr/Katrin Morenz

Ingredients

 




  • 1 ¾ cup flour



  • 1 1/3 cup sugar



  • 1 teaspoon baking soda



  • ½ teaspoon salt



  • 3 ripe bananas (you can store these in the fridge until you are ready to make the bread)



  • ½ cup vegetable oil



  • 1 teaspoon vanilla



  • ¼ cup plus 1 tablespoon buttermilk



  • 2 large eggs



  • 1 cup chopped pecans (optional)

 

 

 

Banana bread is a great way to use overly-ripe bananas and makes a delicious breakfast bread option.

Directions

Preheat oven to 350 degrees. Grease and flour a 9-by-5-inch pan.

Combine and set aside the flour, baking soda, sugar and salt.

In a large bowl of a mixer combine the bananas, vegetable oil, vanilla, buttermilk and eggs.  Add dry ingrediants and mix until well combined. If adding nuts, do so now. Bake 1 hour and 15 minutes until loaf is golden brown and split open.

Nutrition

Calories per serving:

468 calories

Dietary restrictions:

Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

23%

Servings:

8
  • Fat 126g 193%
  • Carbs 631g 210%
  • Saturated 12g 60%
  • Fiber 28g 111%
  • Trans 1g
  • Sugars 374g
  • Protein 47g 94%
  • Cholesterol 375mg 125%
  • Sodium 2,660mg 111%
  • Calcium 224mg 22%
  • Magnesium 297mg 74%
  • Potassium 3,521mg 101%
  • Iron 7mg 37%
  • Zinc 4mg 30%
  • Phosphorus 688mg 98%
  • Vitamin A 1,116IU 22%
  • Vitamin C 74mg 124%
  • Thiamin (B1) 1mg 39%
  • Riboflavin (B2) 1mg 75%
  • Niacin (B3) 8mg 42%
  • Vitamin B6 3mg 166%
  • Folic Acid (B9) 276µg 69%
  • Vitamin B12 1µg 18%
  • Vitamin D 2µg 1%
  • Vitamin E 26mg 131%
  • Vitamin K 5µg 7%
  • Fatty acids, total monounsaturated 84g
  • Fatty acids, total polyunsaturated 22g
See detailed nutritional info Have a question about nutritional data? Let us know.

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