Banana Bread

4.5 of 5 (16)
member ratings
Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 133.4
  • Total Fat: 4.4 g
  • Cholesterol: 31.2 mg
  • Sodium: 144.7 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.1 g

View full nutritional breakdown of Banana Bread calories by ingredient


Wheat flour Banana bread Wheat flour Banana bread
Number of Servings: 20


    1 cup sugar
    1/3 cup butter, softened
    2 eggs
    2 cups mashed bananas
    1/3cup water
    1 cup wheat flour
    2/3 cup all purpose flour
    1 tsp baking soda
    1/2 tsp salt
    1/4 tsp baking powder


preheat oven to 350
(bake time 55-75min)
Grease bottom only of loaf pan.
Mix sugar & butter in 2.5 quart bowl.
Stir in eggs until blended
Add bananas and water, beating 30 seconds
Stir in remaining ingredients JUST until moistened.
Pour into pan & bake until wooden pick inserted in center comes out clean.
If you used 8 inch loaf pan it will take closer to 75minutes. If you used a 9 inch loaf pan it will take 55-60 minutes.
Always best to watch it so you can adjust for your oven.
Cool in pan 5 minutes then run a knife around edge to loosen then remove from pan.
Let cool completely before slicing.
Recipe converted for 20 slices

Number of Servings: 20

Recipe submitted by SparkPeople user ANGELBABYKANE.

Member Ratings For This Recipe

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    Very Good
    1 of 1 people found this review helpful
    Great recipe! I substituted splenda baking mix for the sugar so that helped on the sugar content & I also added ground flax seeds. Hubby gobbled it up! It was good! - 7/17/07

  • no profile photo

    Very Good
    I like this one because it is easy, and tastes great.
    - 2/18/12

  • no profile photo

    Very Good
    Great recipe! Quick and easy and very delicious!!!!!! - 9/26/10

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    I added dark chocolate chips and substituted the sugar with Splenda. It was fabulous!!! - 9/13/10

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    My mother said this was the best banana bread she'd ever had and I didn't even tell her it was a healthier recipe! - 3/29/10