Banana Bread
This banana bread recipe packs in 3 large bananas per loaf! It’s a terrific way to use over-ripe bananas.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 slice, 1/12 of recipe
139
Calories
3g
Protein
25g
Carbs
3g
Fat
1g
Fiber
11g
Sugar
330mg
Sodium
Saturated Fat 1 g · Cholesterol 17 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
bananas
3 large · well-ripened
egg
1
vegetable oil
2 tablespoons · or cooking oil of choice
skim milk
1/3 cup
sugar
1/3 cup
salt
1 teaspoon
baking soda
1 teaspoon
baking powder
1/2 teaspoon
flour
1 1/2 cups
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat the oven to 350 °F.
- 3
Peel the bananas. Put them in a mixing bowl. Mash the bananas with a fork.
- 4
Add the egg, oil, milk, sugar, salt, baking soda, and baking powder. Mix well with the fork.
- 5
Slowly stir the flour into the banana mixture. Stir for 20 seconds until the flour is moistened.
- 6
Lightly grease a 8 x 4-inch to 10 x5-inch bread pan with a little oil or cooking spray. Or, line the pan with wax paper.
- 7
Pour the batter into the bread pan.
- 8
Bake for 45 minutes until a toothpick inserted near the middle comes out clean.
- 9
Let the bread cool for 5 minutes before removing it from the pan.
Source: USDA MyPlate Kitchen · Adapted from the Pennsylvania Nutrition Education Network
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