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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 109.5
  • Total Fat: 3.8 g
  • Cholesterol: 24.1 mg
  • Sodium: 93.5 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.8 g

View full nutritional breakdown of Banana Bread (without nuts) calories by ingredient
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Banana Bread (without nuts)

Submitted by: TYTANIA999

Introduction

Good ol'Banana Bread. Good ol'Banana Bread.
Number of Servings: 28

Ingredients

    2.5 cups all-purpose flour
    1.5 teaspoons baking soda
    1/4 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1/4 teaspoon salt
    3 large ripe bananas, peeled
    2 large eggs
    3/4 cup sugar
    1/2 cup (1 stick) unsalted butter, melted

Directions

Heat oven to 350 degrees. Coat two 8.5 x 4.5 by 2 5/8 -inch loaf pans with nonstick cooking spray.

In large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. Move mixture to sides of bowl, making a dry "well" in the center.

Mash bananas in medium-sized bowl. Add eggs, sugar and butter and beat until fairly smooth.
Pour banana mixture into the well in dry ingredients and stir just until blended.

Divide batter evenly between the two loaf pans.
Bake at 350 degrees for 35 minutes, until browned and tops spring back lightly when gently pressed. Remove to wire rack to cool.

Makes 2 loaves (28 servings total)

*Recently revised the servings from 20 to 28. I counted the servings once I baked the loaves and 28 seems more realistic. Enjoy!

Number of Servings: 28

Recipe submitted by SparkPeople user TYTANIA999.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    this is the recipe my mommy has used for years...thanks for sharing. It is delicious and in the oven making my house smell yummy! - 6/18/09

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  • Incredible!
    2 of 2 people found this review helpful
    Fantastic food, well worth making.. for those of you not into nuts this is the banana bread to eat. - 6/17/09

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  • Very Good
    1 of 1 people found this review helpful
    I made this today and added 1/4 cup applesauce for a bit more moisture. Came out really nice. I found the second loaf baked a little better for 35 minutes at 325 degrees. - 7/5/09

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  • Incredible!
    1 of 1 people found this review helpful
    I Substituted half the flour with whole wheat and half the sugar with splenda. Excellent!!! It is very good. Definitely a keeper... - 7/2/09

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  • I made these into muffins and was able to get 15. I substituted 1 cup of flour for whole wheat. - 7/23/12

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  • Yum! I made muffins out of them and managed to get 20 out of them but definitely not 28. - 9/25/10

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  • Delicious! This was my first try at banana bread, and I loved how simple and easy this recipie was! Thanks for sharing! - 6/10/10

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  • This recipe came out perfect, it was so delicious - 9/4/09

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  • This was a great recipe and very easy to make..... - 7/13/09

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  • My whole family loved it! Thanks! - 6/24/09

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  • I thought it was very good. Light and moist. I substituted half the flour for whole wheat, egg beaters and splenda. I will make this again. My only thought was that the servings were not big enough. Then again I love banana bread! Thanks. - 6/23/09

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  • It came out perfectly! But, it definitely didn't serve 20-28. - 6/19/09

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