Mobile Palengke

Banana Bread

Banana Bread

A quick bread made from mashed bananas mixed with eggs, flour, sugar, lemon juice, shortening, and baking powder. Banana bread is also considered to be a sweet bread with nuts or raisins mixed into the ingredients to enhance the flavor.
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  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 70 minutes
  • Serves: 8-10 people
Prep Time
10 minutes
Cook Time
1 hour
Total Time
70 minutes
Serves
8-10 people

Ingredients

  • 2 to 3 medium (7" to 7-7/8" long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
  • 1/3 cup (76g) butter, unsalted or salted, melted
  • 1/2 teaspoon baking soda (not baking powder)
  • 1 pinch salt
  • 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (205g) all-purpose flour

Instructions

  • Preheat the oven to 350°F (175°C), and butter an 8 x 4-inch loaf pan.
  • In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
  • Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
  • Pour the batter into your prepared loaf pan.Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked. TIP: This recipe calls for an 8 x 4 loaf pan. If you are baking in an 8 1/2 x 4 1/2 pan, bake for 47 to 57 minutes. If baking in a 9 x 5 pan, bake for 45 to 55 minutes. Note that the larger pan size will produce a flatter loaf.
  • Remove from the oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.) Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

Nutrition Facts

  • Calories: 220g
  • Fat: 7g
  • Carbohydrates: 37g
  • Protein: 3g

This recipe is brought to you by Mobile Palengke.

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