Banana Bread Recipe
Easy, Traditional Banana Bread recipe Stuffed with Bananas and Deliciously Perfect!
Servings: 8 pieces
- 1 C. Sugar
- 1/2 c. Butter
- 2 Eggs
- 4 Bananas
- 2 C. Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
Cream sugar and butter
Add eggs and bananas
Add the rest of the ingredients
Pour into a greased loaf pan
Bake at 350 for 1 hour or until the bread tests done
Keeping your Banana Bread Moist - Wrap in plastic wrap, aluminium foil and store in an air tight container. You can also store it in the refrigerator and it will last up to a week.
How to Freezer Banana Bread - Wrap in plastic wrap and then in aluminum foil and store in your freezer for up to two months.
Testing Banana Bread for Doneness - Begin testing it about 10 minutes before you think it will be done. Simply insert a toothpick in the center of the loaf and if it comes out clean it's done! If it doesn't come out clean bake in additional increments 5-10 minutes until toothpick comes out clean.
Removing from pan - Let the banana bread cool at least 15 minutes before removing from pan. Simply use a knife to trace around the edges of the pan to loosen it. Flip the pan upside down and remove from the pan. Place loaf upright and allow it to cool on a cooling rack.
Serving: 1g | Calories: 504kcal | Carbohydrates: 88g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 353mg | Potassium: 289mg | Fiber: 3g | Sugar: 36g | Vitamin A: 465IU | Vitamin C: 5.1mg | Calcium: 22mg | Iron: 3.1mg