Banana Bread
This Better Homes & Gardens banana bread is a tried-and-true classic that is perfect for using up those ripe bananas on your counter. Our Test Kitchen recommends letting your banana bread stand at room temperature overnight (wrapped in plastic wrap) before serving. The easy banana bread recipe texture will be more evenly moist and less crumbly.
Source: Better Homes and Gardens
Gallery
Credit: Blaine Moats
Recipe Summary
Ingredients
Directions
Roast for Flavor
The flavor of bananas gets deeper when you roast them first. Arrange the bananas, unpeeled, on a foil-lined baking pan. Prick banana skins with a for at 1-inch intervals. Bake in 350°F oven 15 minutes (banana skins will get very dark); cool bananas in pan. Split banana peels. Measure 1 1/2 cups of roasted bananas, pressing gently into measuring cups.
Nutrition Facts
Per Serving:
215 calories; fat 9g; cholesterol 27mg; saturated fat 1g; carbohydrates 32g; mono fat 3g; poly fat 4g; insoluble fiber 1g; sugars 18g; protein 3g; vitamin a 48.6IU; vitamin c 3.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 16.1mcg; vitamin b12 0.1mcg; sodium 122mg; potassium 176mg; calcium 30.3mg; iron 0.9mg.