Banana Bread
servings
Banana Bread is a tried-and-true fan favorite! This delicious, soft, quick bread recipe is full of banana flavor with just the right touch of sweetness. Make this comfort food for breakfast, to accompany any meal, or just to enjoy for an afternoon snack!
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅛ teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch of cloves
- ⅓ cup chopped pecans plus additional for topping, if desired
- 2 large eggs
- 1 ½ cups mashed banana about 4-5 bananas ripe bananas
- 1 cup granulated sugar
- ½ cup melted butter
Instructions
- Preheat oven to 350°F, and prepare a 9 x 5-inch loaf pan, by greasing the bottom and halfway up the sides. If you grease all the way up the sides, your loaf will have a flat top as opposed a domed shape.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, numeg, and pecan pieces.
- In a medium bowl, beat the eggs. Add the bananas, sugar, melted butter, and mix until completely combined.
- Add wet ingredients to the flour mixture and stir until just combined. There may be lumps and that's ok. You do not want to over mix or the bread will be too dense.
- Pour batter into the pan and sprinkle with additional chopped pecan pieces. Bake for 55-60 minutes or until a cake tester placed into the middle of the bread comes out clean. It may be necessary to cover with a sheet of aluminum foil to prevent it from becoming too dark in the last 20 minutes or so of baking.
- Cool in the pan for 10 minutes before removing and cooling on a wire rack completely. Bread slices best after it has been wrapped and stored overnight.
Nutrition
Serving: 1serving | Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 126mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 226IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg