Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Banana Bread
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- Level: Easy
- Total: 1 hr 40 min
- Active: 30 min
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 247
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 4 g
- Cholesterol
- 51 mg
- Sodium
- 201 mg
- Level: Easy
- Total: 1 hr 40 min
- Active: 30 min
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 247
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 4 g
- Cholesterol
- 51 mg
- Sodium
- 201 mg
Ingredients
Directions
- Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
- Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
- Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
- Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
- Spread slices with honey or serve with ice cream.
