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Banana Bread VI

Banana Bread VI

  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
Theresa Parker

Theresa Parker

I developed this recipe because I wanted a bread recipe, not cake-like, while living in a 10-foot trailer. This recipe is very low in fat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 44.2g
  • 14%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8x4 inch loaf pan and set aside.
  2. In a large bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In another bowl, mash the bananas and stir in the eggs and sugar. Stir in the flour mixture and mix until just combined, then fold in the chopped nuts (optional). Pour the batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 55 to 65 minutes or until bread tests done. Remove from oven and cool on a rack for 10 minute, then remove from pan and cool completely. Slice and serve.
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Reviews

VirginiaJ
98

VirginiaJ

1/30/2007

Wonderful! I actually decided on this recipe since it called for baking powder instead of soda (which I didn't have) I halved the recipe since I cook for one and I definitely don't need a whole loaf lying around =) I did add about 2 T of melted butter to the batter as another reviewer suggested to make it a little more moist and just a dash more baking powder. It just came out a few minutes ago and it's very very yummy, just the right texture, not too heavy or dense! Will definitely make again. (Oh and sidenote....I noticed a Lot of complaints that this bread is too "dense and gummy" I'm wondering if everyone is remembering to use Very Over Ripe bananas? They should be completely brown and practically liquid themselves! If you use bananas that are not ripe enough it won't be a substitute for the liquid (i.e. milk, water) that most recipes have and the bread won't turn out right)

BETHFISH
59

BETHFISH

10/27/2003

I was surprised at how delicious this bread is. I made two types of bread - one claimed to be low fat, but had butter in it. This one doesn't have any butter and was better than the other one! I highly recommend this recipe.

JWALKER
35

JWALKER

4/11/2003

This bread is good when it first comes out of the oven. After that it is much too heavy and dry.

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