Banana Spice Bread
October 21, 2011
Categories: Breads, Breakfast, Comfort Food, Fruit, Banana, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Quick Meals, Baby Shower, Brunch, Christmas, Easter, Fall/Autumn, Regional Holiday, Thanksgiving, Winter, Oven Bake, Vegetarian, Make it from scratch, Quick Breads, Flour, Kosher Dairy more
"Very moist bread -- this will drive you nuts as it's baking in the oven. Do not use green or firm bananas in this -- the bananas need to overly ripe so don't toss out those that are "black" -- instead make some Banana Spice Bread."
- Serving Size: 1 (83.1 g)
- Calories 210.9
- Total Fat - 7.7 g
- Saturated Fat - 4.5 g
- Cholesterol - 47.2 mg
- Sodium - 201.6 mg
- Total Carbohydrate - 33.2 g
- Dietary Fiber - 1.6 g
- Sugars - 15.4 g
- Protein - 3.3 g
- Calcium - 13.1 mg
- Iron - 0.5 mg
- Vitamin C - 3.3 mg
- Thiamin - 0 mg
Preheat over to 350 and lightly grease a 9x5 loaf pan.
In a large bowl, combine the flour, soda, cinnamon, nutmeg and salt. Mix well.
In a separate bowl, cream together butter and brown sugar. Stir in eggs, vanilla and bananas until mixed.
Stir the banana mixture into the flour mixture until just moistened. Do not overmix.
Pour batter into prepared loaf pan. Bake in preheated oven for 60-65 minutes. Check doneness by inserting a toothpick into the center of the loaf. If it comes out clean, the bread is done.
Let bread cool in pan for 10 minutes then remove from pan and place on a wire rack.
Note: Optional -- you can add chopped nuts if you like. I have added raisins and blueberries as well.
Tips & Variations
No special items needed.