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Banana Bread

  • Prep 15 min
  • Total 2 hr 30 min
  • Ingredients 10
  • Servings 24

Ingredients

1 1/4
cups sugar
1/2
cup butter or margarine, softened
2
eggs
1 1/2
cups mashed very ripe bananas (3 medium)
1/2
cup buttermilk
1
teaspoon vanilla
2 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1
teaspoon salt
1
cup chopped nuts, if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
70
Calories from Fat
20
% Daily Value
Total Fat
2 1/2g
3%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
95mg
4%
Potassium
40mg
1%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
6g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Omit nuts. Stir 1 cup fresh or frozen blueberries into batter.

For a quick and refreshingly different breakfast, top slices of banana bread with your favorite fruit-flavored yogurt, sliced fresh bananas and some chopped nuts.

To substitute for the buttermilk, measure 1 1/2 teaspoons vinegar or lemon juice plus enough milk to equal 1/2 cup.

Directions

  • 1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
  • 2 In large bowl, stir sugar and butter until well mixed. Stir in eggs until well mixed. Stir in bananas, buttermilk and vanilla; beat with spoon until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
  • 3 Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
  • 4 Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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