Lorilou's Quick N Easy Banana Bread

12
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"A super easy, tried and true banana bread. No mixer required! Been making this for as long as I can remember. And now that I have bananas literally growing outside my front door, it's the most frequently made recipe in my house! It's equally good as a loaf or as banana muffins. The original recipe is by Anita Strauss, La Jolla, but I have changed it up to my taste. You can add 1/2 cup of chopped walnuts or pecans if you like nuts in your banana bread - I don't! This is a very versatile and forgiving recipe. Try adding crushed pineapple, coconut, raisins, craisins, chocolate chips, etc... You won't be sorry!"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (91.1 g)
  • Calories 265.2
  • Total Fat - 8.9 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 55.1 mg
  • Sodium - 283.5 mg
  • Total Carbohydrate - 43.7 g
  • Dietary Fiber - 1.4 g
  • Sugars - 24.5 g
  • Protein - 3.7 g
  • Calcium - 13.5 mg
  • Iron - 0.5 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 325.

Step 2

Sift together flour, soda and salt. Set aside.

Step 3

Mix bananas, sugars, butter, eggs, vanilla and cinnamon together.

Step 4

Add dry ingredients and mix well. Stir in nuts, if using.

Step 5

Pour into greased loaf pan and bake for 1 hour, or until a toothpick inserted in center comes out clean.

Step 6

Let rest in pan for 10 minutes, then turn out and finish cooling on a rack.

Tips & Variations


No special items needed.

Related

TwisSis RIP Forever in our Kitchen

Made as written for the 1st Time Around Tag Game @ FF&F & you're so right -- This is a quick easy-fix & delicious. I didn't use nuts as DH is diet-restricted for them, but I wish I had remembered raisins were an option as I like them in moist sweetbreads. This was made, the pic taken & then frozen yesterday to be 1 part of a dessert combo for my weekend family brunch. To get the review details & pic posted, I did a taste test in advance. Thx for sharing this recipe w/us.

(12 May 2016)