Does banana bread remind you of your momma? Maybe you have memories of it being a greeting gift for your new neighbors, or your very first something you cooked at those summer camps back in the 90s?
Yeah I know, those bygone butter-smeared little banana cakes once held our anticipation and happiness back in the day. Those times when we were less occupied and had time to hang around the kitchen bar counter all day long. Let’s recapture some of that magic!
Though there is nothing new or exotic about it, a banana bread recipe might still be a province some have yet to travel to! Today I want to share my favorite banana bread recipe with you.
Is Banana Bread good for you?
Banana bread combines glorious sweetness with a super rich texture. From the moment you see it to the last bite it deserves a great big thumbs up!
This lovely treat is surprisingly good for your health**. The ingredients are all hearty and super clean, so if you’re craving something sweet and filling, feel comfortable about grabbing yourself some.
But well, that still depends on what diet? you’re following.
Apparently, breads in general are primarily from refined flour and a whole bunch of sugar. Banana bread too, is not an exception.
One slice of banana bread (about 2 oz) usually contains less than 200 calories. Approximately 10% of a single serving is protein, while carbs take the majority with 60%.
Being carb-rich, it seems like fiber is also present with a pretty small amount of 6% of the total carbs. According to DRI, this takes up only 5% of the standard fiber amount per day for an average adult.
Additionally, raw bananas are indeed packed with vitamins and minerals, but banana bread is not. As DRI-proofed, banana bread only supplies 10% of the required vitamins and minerals daily.
To summarize, hot fresh slices of banana bread are totally a vedette when it comes to side dishes, desserts or breakfasts. But don’t confuse it with being a wholesome substitution for mid-day snacks. Believe me, snacking immoderately on banana bread is not something your body will thank you for!Of course, consuming too much of any type of food within a day or continuously is never a good idea. So carefully estimate your overall portion based on its nutritional content, and you’ll be all good.
How the ingredients are interchangeable
To increase the fiber, vitamin and mineral content, you can swap the regular all-purpose flour with whole-wheat flour. Using different types of nuts as mix-ins can also do the same.
For people who are living gluten-free, gluten-free flour could be the right choice for you. In recent years this has become a lot easier to find at your local grocery store. Plus, it’s available for all baking recipes, so you might want to purchase a larger amount for future baking adventures too!.
If regular white sugar is something too wicked for you, could dark brown sugar (less refined)be any more decent? For those who are looking for a dissimilar kind of sweetness, honey or maple syrup could do the trick too.
But honestly speaking, I believe the banana’s natural sweetness is already the pinnacle of the treat. More or less sugar will not interfere the assertive and distinctive flavor much.
Even butter used to stir into the bananas and line the loaf pan has some substitutions too. Vegetable oil, nut oil, anything – make yourself at home!
Cool Ways To Enhance The Flavor
Okay so my very first piece of advice when making banana bread is use only ripe bananas. The riper the better!
You know those weird black ones we all avoid eating? They are actually the sweetest and the natural juice from those ripe bananas lends an excellent softness and adequate denseness to the bread’s texture.
Adding extra walnut or chocolate chips to the batter could be quite a quirky move. If you’re feeling particularly naughty, you might want to try some cinnamon chips or toffee bits, and top it off with a good lashing of chocolate drizzle.Voila. Worth some trials after all. ¯_(ツ)_/¯
Easy Banana Bread Recipe
- 9 oz ripe banana 2 medium, peeled
- 1 1/2 cup all-purpose flour
- 1 large egg beaten
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 tsp vanilla extract
- 2 tsp baking soda
- 1/2 tsp salt
- Preheat the oven to 350°F. Line your loaf pan with butter (the pan using here is 4×8 inches).
- Make the batter:
- Using the potato masher or your fork to mash the peeled ripe bananas until completely pulverized. Or simply feed them through a food processor with no water and bring to a mixing bowl.
- Stir butter to the mashed bananas. Add baking soda and salt, then give them another stir.
- Pour in sugar, beaten egg and vanilla extract, and yet a third stir. Finally, add flour to the mixture and stir until incorporated.
- Pour the prepared batter into the loaf pan. Put to bake for 50-60 minutes at 350°F. The center of the bread should come out so clean to be called a successful end-product.
- Remove your loaf from the oven and let sit to cool down. Remove the banana bread from the pan and let cool completely for a few more minutes.
- Slice it whatever way you want and serve.
- If you’re usually afraid of crumbly slices, invest in a true bread knife to make things easier.
- I melted some of my spare chocolate bars and turned it to a drizzle. It tasted just heavenly pleasing. I then dip my slices straight into the saucer. Gosh, approvingly recommend!