Banana Bread

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

• Prep: 15 min
• Cook: 45 min
• Total: 1 hr
• Servings: 12
• Cuisine: American
• Difficulty: Easy
• Cost: $0.16/serving

Dietary

• Vegetarian
• Nut-Free
• Pescatarian
• Low-Fat
• Low-Sodium
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• bake
• comfort food
• budget-friendly

Ingredients

• 3 bananas (large, well-ripened)
• 1 egg
• 2 tablespoon vegetable oil
• 0.33 cup skim milk
• 0.33 cup sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 1.5 cup flour

Instructions

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

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.

Nutrition (per serving)

• Calories: 139
• Protein: 2.6 g
• Carbohydrates: 25 g
• Fat: 3 g
• Fiber: 1 g
• Sodium: 330 mg
• Saturated Fat: 0.5 g
• Sugar: 10.9 g
• Cholesterol: 17 mg