Ultimate Banana Bread

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 96.8
  • Total Fat: 3.5 g
  • Cholesterol: 19.6 mg
  • Sodium: 85.8 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.5 g

View full nutritional breakdown of Ultimate Banana Bread calories by ingredient
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Introduction

This creates a moist, but not wet, bread with an intense banana flavor. Makes 30 slices of 1/4 inch each. If you cut yours thicker, nutritional facts will need to be adjusted accordingly. This creates a moist, but not wet, bread with an intense banana flavor. Makes 30 slices of 1/4 inch each. If you cut yours thicker, nutritional facts will need to be adjusted accordingly.
Number of Servings: 30

Ingredients

    3/4 cup White Whole Wheat Flour
    1 cup All-Purpose Flour
    1 tsp Baking Soda
    1/2 tsp Salt
    6 very ripe bananas, peeled (723 grams were used in this recipe)
    8 tbsp Butter, unsalted, melted and cooled
    3/4 cup Light Brown Sugar, packed
    2 Large Eggs
    1 tsp Vanilla Extract
    2 tsp Granulated Sugar

Tips

If using a 9 by 5 inch pan, check for doneness 5 minutes earlier.


Directions

Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8.5 by 4.5-inch loaf pan with vegetable oil spray. Whisk flours, baking soda, and salt together in large bowl; set aside.

Place 5 of the bananas in a separate bowl, cover, and microwave until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to a fine-mesh strainer set over a medium bowl and let drain for 15 minutes, stirring occasionally. You should get between 1/2 and 3/4 cup liquid.

Transfer banana liquid to medium saucepan and cook over medium-high heat until reduced to 1/4 cup, about 5 minutes. Return drained bananas to bowl. Off heat, stir reduced liquid into bananas and mash with a potato masher until mostly smooth. Whisk in melted butter, brown sugar, eggs, and vanilla.

Pour banana mixture into flour mixture and stir just until combined. Some streaks of flour should still be visible. Pour batter into prepared pan. Slice remaining banana on bias 1/4 inch thick. Shingle banana slices on top of loaf in 2 rows, leaving the center space open. This ensures an even rise. Sprinkle granulated sugar evenly over top of loaf.

Bake until toothpick inserted in center of bread comes out clean, 55 - 75 minutes, rotating pan halfway through baking. Let bread cool in pan on a wire rack for 10 minutes. Remove bread from pan and continue cooling on rack for 1 hour before serving.

Cooled bread can be stored at room temp if covered tightly with plastic wrap for up to 3 days.

Serving Size: 1 slice 1/4 inch thick

Number of Servings: 30

Recipe submitted by SparkPeople user DBEAU57.

TAGS:  Desserts |

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