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    Broken Oven Baking » Recipes » Breads & Rolls

    Banana Bread

    Published: Jun 13, 2020 · Modified: Jun 18, 2021 by Kayla Burton · This post may contain affiliate links · 2 Comments

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    Now that everyone's learned how to make banana bread, here's a new recipe to try out! If I had to guess, I'd say banana bread has been the most-baked item during quarantine. It's a super easy comfort food and lets you use up those bananas that went bad, so it isn't surprising that so many people have taken to it! However, with how quickly grocery stores were running out of flour and bananas, I suppose it was a bit surprising.

    My grandma had banana bread ready for us almost every time we visited her when my sister and I were younger, so this recipe is very nostalgic to me. I made a few adjustments, but it has the same delicious flavor and moist texture as hers!

    My Wisconsin relatives LOVE butter, so of course the banana bread was always served with a slab of butter on top. I also recommend nuking it for ~30 seconds before adding the butter. The taste reaches its peak on the next day, after the flavors have had time to fully develop!

    I hope you find this banana bread as comforting and delicious as I do!
    Rate & comment below!

    📖 Recipe

    Banana Bread

    Kayla Burton
    This classic banana bread recipe is based off of my grandma's most popular loaf! It's a comfort & quarantine staple.
    5 from 1 vote
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    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 1 loaf
    Calories 2613 kcal

    Equipment

    • 9x5" bread pan
    U.S. Cups vs MetricToggle between US Customary and Metric measurements

    Ingredients
     
     

    • ¼ cup vegetable shortening
    • ¼ cup (½ stick) unsalted butter room temperature
    • ¾ cup granulated sugar
    • 2 large eggs room temperature
    • 1 teaspoon vanilla extract
    • 1¾ cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ½ teaspoon ground cinnamon
    • 1½ cups over-ripe bananas mashed (~4 bananas)

    Instructions
     

    • Preheat oven to 325°F. Grease one 9x5" bread pan with butter and coat evenly with flour.
    • Whisk together flour, baking soda, baking powder, salt, and cinnamon.
    • In a separate bowl, cream together vegetable shortening, butter, sugar, 2 eggs, and 1 teaspoon vanilla.
    • Fold half of the dry ingredients into the wet ingredients, then fold in half of the mashed bananas. Repeat until everything is combined.
    • Pour batter into prepared baking pan and bake at 325°F for 55-65 minutes. Remove from oven once the top of the bread is set and a toothpick comes out mostly clean.
    • Let the bread cool in the pan with a towel placed over the top for ~10 minutes, then gently remove from the pan onto a cooling rack. I like to keep a towel over it to optimize the bread's moisture.

    Notes

    Banana bread tastes best the next day, after the flavors have had time to fully develop.
    I recommend heating a slice in the microwave for ~30 seconds and spreading a little butter on top!
    The provided nutrition information is an estimate for the entire loaf, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 2613kcalCarbohydrates: 371gProtein: 38gFat: 112gSaturated Fat: 47gPolyunsaturated Fat: 19gMonounsaturated Fat: 37gTrans Fat: 9gCholesterol: 499mgSodium: 2840mgPotassium: 1206mgFiber: 12gSugar: 179gVitamin A: 2165IUVitamin C: 20mgCalcium: 362mgIron: 13mg

    The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

    Tried this recipe?Leave a comment below & tag @brokenovenbaking on social!

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    Reader Interactions

    Comments

    1. Chris

      June 28, 2020 at 7:04 pm

      5 stars
      This banana bread is delicious! The inside is perfectly moist and it's packed with flavor. I liked the suggestion of trying it with butter, great idea! I like to grab a slice for breakfast when I'm in a rush.

      Reply
      • Kayla

        June 29, 2020 at 11:07 am

        Thanks so much, Chris! I'm glad you like it!

        Reply

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    Kayla Burton of Broken Oven Baking Company.

    Hey, I'm Kayla!

    I'm a self-taught baker, recipe developer & food photographer in Chicago. I created this blog to share simple, sweet recipes that bakers of any level can enjoy! I hope you find your new favorite brunch or dessert recipe here! If you have any questions or want to connect, I'd love to hear from you!
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