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Banana Bread
-
Prep
15
min
-
Total
2
hr
30
min
-
Ingredients
10
-
Servings
24
-
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 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
- 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.
-
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.