Classic Banana Bread

Vegetarian
Classic Banana Bread
45 min.
14
178kcal

Suggestions


Are you ready to elevate your baking game with a delightful Classic Banana Bread recipe? Perfectly moist and bursting with the natural sweetness of ripe bananas, this vegetarian treat is sure to become a beloved favorite in your home. Whether you’re looking for a luscious morning meal, a cozy brunch option, or a sweet dessert to accompany your afternoon tea, this banana bread fits the bill beautifully.

What makes this recipe truly special is its balance of decadent flavors and wholesome ingredients. With just the right amount of butter and sugar, combined with creamy low-fat yogurt, every bite of this banana bread will be a heavenly experience. Plus, it’s incredibly easy to make—ready in just 45 minutes—making it a perfect option for both seasoned bakers and kitchen novices alike.

But that’s not all! This Classic Banana Bread is also a versatile canvas for creativity. From adding chocolate chips or fresh berries to crafting a French toast delight, the potential upgrades allow you to personalize each loaf to suit your mood or occasion. So, gather your ingredients, don your apron, and let’s bake a delicious loaf of banana bread that will impress family and friends while filling your kitchen with irresistible aromas!

Ingredients

  • 0.8 teaspoon baking soda 
  • 1.5 cups banana ripe mashed ( 3 bananas)
  • 0.3 cup butter softened
  • large eggs 
  • cups flour all-purpose
  • 0.3 cup yogurt plain low-fat
  • 0.5 teaspoon salt 
  • cup sugar 
  • teaspoon vanilla extract 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • wire rack
  • blender
  • loaf pan
  • muffin liners
  • measuring cup

Directions

  1. Preheat oven to 35
  2. Lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine the flour, baking soda, and salt, stirring with a whisk.
  4. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute).
  5. Add the eggs, 1 at a time, beating well after each addition.
  6. Add banana, yogurt, and vanilla; beat until blended.
  7. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
  8. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
  9. Kid-Friendly Upgrades:Upgrade 1Marble it. Stir 1 cup batter and 1/2 cup melted semisweet chocolate chips together in a small bowl. Spoon plain batter into pan, alternating with dollops of chocolate-chip batter. Drag a knife through batter to swirl.
  10. Bake as directed.Upgrade 2Berry it. Fold 1 cup fresh blueberries into batter.
  11. Bake as directed.Upgrade 3French-toast it.
  12. Cut bread into 3/4-inch slices. Toast until slightly crisp on both sides.
  13. Whisk together 2 eggs, 2 Tbsp. milk, ground cinnamon and nutmeg to taste as well as a pinch of salt in a shallow bowl. Dip bread in mixture, let excess drip off, then fry, turning once, in a nonstick skillet lightly coated with vegetable oil over medium-high heat.Upgrade 4Chocolate-chip it. Fold 1 cup dark chocolate chips into batter.
  14. Bake as directed.Upgrade 5Streusel it.
  15. Combine 2 Tbsp. rolled oats, 2 Tbsp. flour, 1 Tbsp. brown sugar, 1 Tbsp. butter, melted, and 1/4 tsp. ground nutmeg in a medium bowl. Divide batter among 12 paper-lined muffin cups. Top with streusel.
  16. Bake at 350F until done, about 25 minutes.

Nutrition Facts

Calories178kcal
Protein7.24%
Fat21.64%
Carbs71.12%

Properties

Glycemic Index
17.85
Glycemic Load
21.61
Inflammation Score
-2
Nutrition Score
4.2295652161474%

Flavonoids

Catechin
0.98mg
Kaempferol
0.02mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:178.08kcal
8.9%
Fat:4.33g
6.66%
Saturated Fat:2.41g
15.07%
Carbohydrates:32.02g
10.67%
Net Carbohydrates:31.12g
11.32%
Sugar:16.74g
18.6%
Cholesterol:35.64mg
11.88%
Sodium:182.66mg
7.94%
Alcohol:0.1g
100%
Alcohol %:0.19%
100%
Protein:3.26g
6.52%
Selenium:8.73µg
12.47%
Vitamin B1:0.15mg
10.05%
Folate:40.01µg
10%
Vitamin B2:0.15mg
8.79%
Manganese:0.17mg
8.44%
Vitamin B3:1.18mg
5.88%
Iron:1.01mg
5.61%
Phosphorus:46.35mg
4.64%
Vitamin B6:0.08mg
4.1%
Fiber:0.9g
3.6%
Vitamin A:153.13IU
3.06%
Potassium:101.85mg
2.91%
Vitamin B5:0.28mg
2.8%
Magnesium:10.23mg
2.56%
Copper:0.05mg
2.27%
Zinc:0.3mg
1.99%
Calcium:19.36mg
1.94%
Vitamin C:1.44mg
1.75%
Vitamin B12:0.1µg
1.72%
Vitamin E:0.2mg
1.32%
Source:My Recipes