TL;DR
- 144 kcal · 2.8 g protein per serving
- Ready in 50 min · serves 12
- Vegetarian
Banana bread occupies a beloved corner of the American baking canon—a home-style classic that turns over-ripe fruit into a tender, fragrant loaf. This particular version leans into the fruit's natural sweetness and moisture, using three whole bananas per loaf, which gives the crumb a dense, pudding-like texture and a pronounced banana flavor that doesn't need much help from spices or extracts. It's the kind of bread that belongs on a breakfast table, sliced thick and served warm, or packed into a lunchbox for an afternoon snack.
What makes this recipe especially practical for anyone keeping an eye on portions is its straightforward, everyday ingredient list. There's no butter to soften, no mixer required—just a fork, a bowl, and a handful of pantry staples. The egg and skim milk contribute protein and a bit of structure, while the vegetable oil keeps the loaf moist without relying on heavy cream or whole-fat dairy. The bananas themselves bring natural sweetness and fiber, which means the sugar content stays modest relative to many bakery-style versions. Because the loaf is baked in a standard bread pan and sliced at home, it's easy to control serving size—one slice, two slices, or a thick end piece—and log it accordingly.
A few details in the method are worth paying attention to. The recipe calls for stirring the flour in slowly and stopping after just 20 seconds, until it's moistened—this is not a mistake. Overmixing develops gluten and can turn a tender quick bread tough and rubbery; a few streaks of flour left in the batter are perfectly fine and will disappear during baking. The bake time of 45 minutes at 350°F is also a cue to trust the toothpick test rather than the clock, since ovens vary. If the top is browning too quickly before the center is set, a loose tent of foil over the pan will help it finish without burning.
For storage, this loaf keeps well at room temperature wrapped in plastic or foil for a couple of days, and it freezes beautifully—slice it first, then thaw individual pieces as needed. If you want to tweak the flavor, a handful of chopped walnuts or a teaspoon of vanilla stirred in with the flour would fit right in, though the bread is genuinely good as written. It's a forgiving, honest recipe that rewards a little patience and a very ripe banana.
Ingredients — For 12 servings
- 3 large bananas (well-ripened) 496 g
- 1 piece egg 50 g
- 2 tablespoons vegetable oil (or cooking oil of choice) 27 g
- 1/3 cup skim milk 81 g
- 1/3 cup sugar 67 g
- 1 teaspoon salt 6 g
- 1 teaspoon baking soda 4 g
- 1/2 teaspoon baking powder 2 g
- 1 1/2 cups flour 188 g
Nutrition per serving
144 kcal
| Protein | 2.8 g |
|---|---|
| Carbohydrates | 27.4 g |
| of which sugars | 11.0 g |
| Fat | 3.0 g |
| of which saturates | 0.6 g |
| Fiber | 1.5 g |
| Sodium | 317 mg |
Nutrition computed from USDA FoodData Central per-ingredient data (curated reference table, engine/systems/recipe/data/ingredient_nutrition_db.json).
Instructions
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Wash your hands with soap and water before you begin, and rinse any fresh produce you'll be using.
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Preheat the oven to 350 °F.
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Peel the bananas.
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Put them in a mixing bowl.
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Mash the bananas with a fork.
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Add the egg, oil, milk, sugar, salt, baking soda, and baking powder.
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Mix well with the fork.
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Slowly stir the flour into the banana mixture.
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Stir for 20 seconds until the flour is moistened.
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Lightly grease a 8 x 4-inch to 10 x5-inch bread pan with a little oil or cooking spray.
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Or, line the pan with wax paper.
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Pour the batter into the bread pan.
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Bake for 45 minutes until a toothpick inserted near the middle comes out clean.
~45 min -
Let the bread cool for 5 minutes before removing it from the pan.
~5 min
Track Banana Bread in Kaloria
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Get Kaloria freeFrequently asked questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half the all-purpose flour with whole wheat flour without drastically changing the texture. Using all whole wheat will make the loaf denser and slightly more assertive in flavor. Since the batter is quite moist from the bananas, you likely won't need to add extra liquid, but expect a heartier crumb.
How should I store leftover banana bread, and how long does it last?
Wrap the cooled loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread, wrap individual slices in plastic, and freeze them in a zip-top bag for up to 3 months. Thaw slices at room temperature or toast them directly from the freezer.
Why does the recipe say to stir the flour for only 20 seconds?
That short mixing time is intentional. Stirring just until the flour is moistened—leaving a few streaks—prevents overdeveloping the gluten in the flour. Overmixing can make quick breads tough and dense instead of tender and cake-like. The batter should look slightly lumpy, and that's exactly what you want before baking.
Can I reduce the sugar or replace it with something else?
You can cut the sugar down to about 1/4 cup without much trouble, since the bananas provide significant sweetness. For a liquid sweetener like honey or maple syrup, use about 1/4 cup and reduce the milk slightly to keep the batter from getting too wet. Keep in mind these swaps may darken the crust a bit faster.
What's the best way to tell when the banana bread is done?
The recipe's toothpick test is the most reliable indicator. Insert a toothpick or thin knife near the center of the loaf; if it comes out clean or with just a few moist crumbs, the bread is done. If the top is browning too quickly before the center sets, tent the pan loosely with foil for the last 10 minutes of baking.
Sources
- USDA MyPlate Kitchen — Recipe adapted from USDA MyPlate Kitchen.
- USDA FoodData Central — Nutrition panel computed from USDA FoodData Central per-ingredient data via a curated reference table.