Nutritional Info

Nutrition Facts

Serving Size 1 (39g)

Calories 123
Calories from Fat 15 (12%)
Amount Per Serving %DIV
Total Fat 1.7g 3%
Saturated Fat 0.7g 4%
Monounsaturated Fat 0.7g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 61.6mg 21%
Sodium 155.8mg 7%
Potassium 39.6mg 1%
Total Carbohydrate 21g 7%
Dietary Fiber 0.7g 3%
Sugars 0.3g
Protein 4.1g 8%

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Recipe Description
A great way to use the ripe bananas on your counter.  This bread is so good, you may want to double the recipe and make a loaf for a friend.
Prep time
20 min
Cook time
1 hr 10 min
Ready In
1 hr 30 min


Serves Tool

Serves To:USMetric
2   large eggs
1 Cup(c)  sugar
1/2 Cup(c)  butter, softened
2 Teaspoon(t)  vanilla extract
1/4 Cup(c)  milk
1 1/2 Cup(c)  very ripe bananas, mashed
1/2 Teaspoon(t)  baking soda
3/4 Teaspoon(t)  salt
2 Teaspoon(t)  baking powder
2 1/2 Cup(c)  all purpose flour


Preheat oven to 350 degrees F.  Grease 9 by 5 inch metal loaf pan.  In medium bowl, combine flour, baking powder, salt and baking soda.  In small bowl, combine bananas, milk and vanilla.  In large bowl, with mixer at medium speed, beat butter and sugar until light and fluffy.  Beat in eggs, one at a time.  Reduce speed to low.  Alternately add flour mixture and banana mixture, beginning and ending with flour mixture, occasionally scraping bowl with rubber spatula.  Beat just until blended.  Pour batter into prepared pan.  Bake until toothpick inserted in center comes out clean, about 1 hour 10 minutes.  Cool in pan on wire rack for 10 minutes.  Remove from pan and cool completely on wire rack.

Additional notes

Variation:  Banana Nut Bread:  Prepare bread as directed but fold 1 cup walnuts or pecans (4 ounces), coarsely chopped, into batter before baking.

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