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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Banana Bread

Makes: 16 servings
Serving size: 1 slice
Prep 25 mins Bake 350° 55 mins Cool 10 mins Stand  overnight
Banana-Nut Bread
Ingredients
  • 2  cups  all-purpose flour
  • 1 1/2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground nutmeg
  • 1/8  teaspoon  ground ginger
  • 2  eggs, lightly beaten
  • 1 1/2  cups  mashed bananas (4 to 5 medium)
  • 1  cup  sugar
  • 1/2  cup  vegetable oil or melted butter
  • 1/4  cup  chopped walnuts
  • 1  recipe  Streusel-Nut Topping (optional)
Directions

1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2x3 1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in center of flour mixture; set aside.

2. In a medium bowl stir together eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts. Spoon batter into prepared pan(s). If desired, sprinkle Streusel-Nut Topping over batter.

3. Bake for 55 to 60 minutes for the 9x5x3-inch pan or 45 to 55 minutes for the 7 1/2x3 1/2x2-inch pans or until a wooden toothpick inserted near the center(s) comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool completely on rack. Wrap and store overnight before slicing.

From the Test KitchenBlueberry-Coconut Banana Bread:
  • Prepare Banana Bread as directed, except toss 1/2 cup fresh or frozen blueberries with 1 tablespoon all-purpose flour. Fold into the batter. Sprinkle an additional 1/4 cup fresh or frozen blueberries on top of batter in pan(s). If using the topping, add 1/4 cup flaked coconut to the topping.
  • Nutrition Facts per 1 slice: 219 calories, 3 g protein, 33 g carbohydrate, 9 g total fat (1 g sat. fat), 23 mg cholesterol, 2 g fiber, 17 g total sugar, 1% Vitamin A, 5% Vitamin C, 108 mg sodium, 2% calcium, 6% iron
Dark Chocolate-Raspberry Banana Bread:
  • Prepare Banana Bread as directed, except stir 1/2 cup dark chocolate pieces into the batter. After spooning batter into pan, swirl in 1/4 cup raspberry preserves. After bread stands overnight, in a small microwave-safe bowl combine 1/3 cup dark chocolate pieces and 1/2 teaspoon shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir. Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread. Place 1/4 cup raspberry preserves in another small microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of the bread.
  • Nutrition Facts per 1 slice: 294 calories, 4 g protein, 43 g carbohydrate, 12 g total fat (3 g sat. fat), 24 mg cholesterol, 2 g fiber, 24 g total sugar, 1% Vitamin A, 6% Vitamin C, 112 mg sodium, 3% calcium, 9% iron
Mango-Ginger Banana Bread:
  • Use the 9x5x3-inch loaf pan for this variation. Prepare Banana Bread as directed, except omit cinnamon and nutmeg, increase ginger to 1 teaspoon, and substitute 1/4 cup chopped dates for the chopped walnuts. Toss 1/2 cup chopped fresh mango with 1 tablespoon all-purpose flour; fold into the batter. If using the topping, omit walnuts and add 1/4 cup chopped pistachios and 1 tablespoon chopped crystallized ginger. Bake about 70 minutes or until wooden pick inserted near center comes out clean.
  • Nutrition Facts per 1 slice: 214 calories, 3 g protein, 35 g carbohydrate, 8 g total fat (1 g sat. fat), 23 mg cholesterol, 2 g fiber, 19 g total sugar, 2% Vitamin A, 7% Vitamin C, 108 mg sodium, 2% calcium, 6% iron
PB&J Banana Bread:
  • Use the 9x5x3-inch loaf pan for this variation. Prepare Banana Bread as directed, except add 1/4 cup creamy peanut butter with the bananas and substitute 1/4 cup chopped dry roasted peanuts for the chopped walnuts. After spooning batter into pan, swirl in 1/4 cup strawberry preserves. If using the topping, omit walnuts and add 1/4 cup chopped dry roasted peanuts. Bake about 70 minutes or until wooden pick inserted near center comes out clean. After bread stands overnight, place 2 tablespoons strawberry preserves in a small microwave-safe bowl. Microwave on 100 percent power (high) for 15 to 20 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of the bread.
  • Nutrition Facts per 1 slice: 252 calories, 4 g protein, 36 g carbohydrate, 11 g total fat (1 g sat. fat), 23 mg cholesterol, 2 g fiber, 19 g total sugar, 1% Vitamin A, 5% Vitamin C, 128 mg sodium, 2% calcium, 6% iron
Streusel-Nut Topping
Start to Finish 10 mins
Ingredients
  • 3  tablespoons  packed brown sugar
  • 2  tablespoons  all-purpose flour
  • 4  teaspoons  butter
  • 1/4  cup  chopped walnuts
Directions

1. In a small bowl combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts.

Nutrition Facts (Banana-Nut Bread)
  • Servings Per Recipe 16,
  • cal. (kcal) 213,
  • Fat, total (g) 9,
  • chol. (mg) 23,
  • sat. fat (g) 1,
  • carb. (g) 32,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 1,
  • sugar (g) 16,
  • pro. (g) 3,
  • vit. A (IU) 49,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 108,
  • Potassium (mg) 140,
  • calcium (mg) 17,
  • iron (mg) 1,
  • Starch () 1,
  • Other Carb () 1,
  • Fat () 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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