Classic Banana Bread
Serve this moist banana-packed bread plain and delicious or top with honey butter for a special treat. If you're searching for a more classic banana bread recipe, this is the one.
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Classic Banana Bread
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Directions
- In a large mixing bowl combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed ripe banana, margarine or butter, and milk. Beat with an electric mixer on low speed until blended. Beat on high speed for 2 minutes. Add eggs and remaining flour; beat until blended. Stir in walnuts.
- Pour into two greased 8x4x2-inch loaf pans. Bake in a 350 degree F oven for 50 to 60 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool 10 minutes. Remove from pans; cool thoroughly on wire racks. Wrap and store overnight, for easier slicing. Makes 2 loaves (32 servings).
From the Test Kitchen
Up to 1 month ahead, make and bake banana bread. Cool completely. Place each loaf in a freezer bag and freeze for up to 1 month. Thaw for 1 hour at room temperature before using.
Nutrition Facts (Classic Banana Bread)
- Per serving:
- 115 kcal ,
- 6 g fat
- (1 g sat. fat ,
- 13 mg chol. ,
- 101 mg sodium ,
- 15 g carb. ,
- 1 g fiber ,
- 2 g pro.
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Reviews (1)
marib98561
234 Days Ago
This recipe is wrong. It should have made one loaf not to. The lobes are very short when done perfectly in two loaf pans and therefore the 50 minutes or so is way too long of cooking time and they are very dry in an oven that was tested perfectly for accuracy and temperature. This should be made in one pan with a pinch of cinnamon and the milk can be increased to up to 1/3 cup and the flower can be decreased by half a cup of necessary. The sugar is negotiable and could be brown and it needs a half a teaspoon of vanilla. This is a wrong recipe. Dry and stuck even with perfect pans. This needs to be flower did not just greased unless you're using non stick pans or conceivably glass.