Banana Bread

This banana bread recipe packs in 3 large bananas per loaf! It’s a terrific way to use over-ripe bananas.

Yield

12 servings

Serving size

1 slice, 1/12 of recipe

Rating

4.04 of 5 (202 ratings)

Food groups

• Fruit: 1/4 cups
• Grains: 1 ounces

Ingredients

• 3 large bananas (well-ripened)
• 1 egg
• 2 tablespoons vegetable oil (or cooking oil of choice)
• 1/3 cup skim milk
• 1/3 cup sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 cups flour

Directions

1. Wash hands with soap and water.
2. Preheat the oven to 350 °F. Peel the bananas.
3. Put them in a mixing bowl.
4. Mash the bananas with a fork.
5. Add the egg, oil, milk, sugar, salt, baking soda, and baking powder.
6. Mix well with the fork.
7. Slowly stir the flour into the banana mixture.
8. Stir for 20 seconds until the flour is moistened.
9. Lightly grease a 8 x 4-inch to 10 x5-inch bread pan with a little oil or cooking spray.
10. Or, line the pan with wax paper.
11. Pour the batter into the bread pan.
12. Bake for 45 minutes until a toothpick inserted near the middle comes out clean.
13. Let the bread cool for 5 minutes before removing it from the pan.

Nutrition per serving

Notes

The key to good banana bread is to use well-ripened bananas that are covered with brown speckles. Try using half whole wheat flour to add some fiber.

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• Fruit Salsa
• Mock Southern Sweet Potato Pie
• Bell Pepper and Potato Salad
• Corn Bread
• Baked Fish
• Spring Vegetable Sauté
• Cream of Broccoli Soup
• Farmers Market Gazpacho

Source

Recipe by: Adapted from the Pennsylvania Nutrition Education Network

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/banana-bread. Federal works are public domain in the United States.