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Banana Bread Recipe

Choose from Easy, Soy, Nut, or Low Fat Recipes

Enjoy a delicious banana bread recipe any time. These quick breads keep well in the fridge or freezer. In fact, they often have a richer banana taste after being wrapped tightly and placed in the fridge overnight.

There's nothing like the smell of something sweet and delicious baking in the oven. This delicious treat makes a great breakfast treat, snack, dessert, or a much appreciated gift for any holiday. Banana bread is truly a timeless tradition for alot of families.

Did you know? If you're not quite ready to bake that banana bread recipe yet, you can freeze over ripe bananas right in their peel until you're ready to use them. So, don't throw away over ripe bananas just because you don't have time to bake banana bread right now. Freeze the bananas and make the bread anytime you have the time!

Start a tradition in your home. Try one or all of the following banana bread recipes and choose your favorite.

If you have a favorite recipe to share please send it to me. I'm always on the lookout for more delicious recipes to try.

Traditional Banana Bread | Easy Banana Bread | Velvet Banana Nut Bread | Banana Nut Bread | Low Fat Banana Bread | Soy Banana Bread Recipe

Traditional Banana Bread Recipe

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 & 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup dark brown sugar, firmly packed
1/2 cup raw "quick" oats
1 & 1/4 cups mashed very ripe banana (about 3 medium-sized bananas)

1.Preheat oven to 375 degrees F.
2.Sift flour, baking powder, salt, and sugar together into a bowl.
3.In a large mixing bowl, beat eggs well with an electric mixer. Beat in buttermilk. Add vanilla extract, cinnamon, and nutmeg, mixing well. Beat in brown sugar.
4. Stir in oats. Add banana and mix well. Add flour mixture and blend well with a wooden spoon.
5. Pour mixture into a greased and floured 9 & 1/4 - inch loaf pan. Bake 50-55 minutes, until loaf begins to separate from the edges of the pan and a tester inserted into the center comes out clean.

I've tried several traditional banana nut recipes and continue to try new ones whenever I come accross them. This one is from Quick Breads. This recipe book of favorite dinner and dessert breads has several quick breads recipes that are delicious. You can purchase it for as little as 50 cents on Amazon or check it out of your local library.

Soy Banana Bread Recipe

Note: Soy flour is expensive as a flour, but not as a source of protein. One slice of this bread has 8 grams of protein. (10 slices per loaf)

This banana bread recipe makes 1 loaf.
Preheat oven to 350 degrees F.

Sift together:
1 cup plus 2 tablespoons soy flour
1 1/3 cup white flour
2 3/4 teaspoons baking powder
1/2 teaspoon soda
3/4 teaspoon salt
1/2 cup sugar
1/3 cup dry milk powder

Cut into dry ingredients:
1/4 cup shortening

Add and mix just until moistened:
1 egg, beaten
1/3 cup water
1 cup mashed bananas (2-3)
1/2 cup chopped nuts (optional)

Spread in greased 9x5x3 loaf pan. Bake 50 minutes. Remove loaf from pan to cool. Delicious warm or toasted.

This banana bread recipe is from Doris Janzen Longacre's More with Less Cookbook which offers "Recipes and suggestions by Mennonites on how to eat better and consume less of the world's limited food resources."

What's Cookin' at BookCloseouts.com

Low Fat Banana Bread Recipe

Makes 1 loaf, 16 slices
1 3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed very ripe bananas (about 2 medium)
1/3 cup fruit-based substitute for fat or unsweetened applesauce
2 large egg whites
1 large egg
1/4 cup pecans chopped

1. Preheat oven to 350 degrees F. Grease 9x5 metal loaf pan.
In large bowl, combine flour, sugar, baking powder, baking soda, and salt.
In medium bowl, with fork, mix bananas, fat substitute, egg whites, and egg until well blended.
Stir banana mixture into flour mixture just until flour mixture is moistened.

2. Pour batter into prepared pan; sprinkle with chopped pecans. Bake until toothpick inserted in center comes out almost clean, 40-45 minutes.
Cool in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack.

Nutritional Info: Each slice; about 119 calories, 3 g protein, 23 g carbohydrate, 2 gr total fat (0 saturated), 13 mg cholesterol, 155 mg sodium.

-This low fat banana bread recipe is from The All New Good Housekeeping Cookbook.

Easy Banana Bread Recipe

2 eggs
2 cups flour
3/4 cup sugar
3 large ripe bananas, mashed
3/4 cup vegetable oil
3 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt

Preheat your oven to 325 degrees. Grease a bread loaf pan and set aside. Put all your ingredients into a bowl and stir well. Pour the mixture into the loaf pan. Bake for 1 hour and let sit to cool. Then remove from the pan and slice.

This easy banana bread recipe is courtesy of Essortment.com

Velvet Banana Nut Bread Recipe

Make 3 loaves
5 large bananas
4 well beaten eggs
2 cups sugar
1 cup shortening
4 cups flour
2 tsp baking soda
1 tsp salt
1 cup chopped walnuts

Beat bananas and eggs until liquid in a blender, set aside.
Cream shortening and sugar, add bananas and eggs and blend well.
Add sifted dry ingredients stir till smooth.
Fold in nuts and pour into well-greased loaf pans. Bake for 50 minutes at 350 degrees F.

- Courtesy of JustGreatRecipes.com. Register with JustGreatRecipes.com (it's free) and receive access to print options, be able to save recipes to your recipe box, and much more.

Country Cooking Recipes

Banana Nut Bread Recipe

Makes one loaf

2 Cups Flour
1 teaspoon baking Soda
1/8 teaspoon salt
1/2 cup Vegetable Oil
1 Cup Sugar
3 eggs, beaten
3 medium-size ripe Bananas, mashed
2 Tablespoons Buttermilk
1 Cup nuts chopped

Preheat the oven to 350 degrees F. Sift together the flour, baking soda, and salt. In another bowl, cream the oil and sugar. Add the eggs, bananas, and buttermilk; beat well. Stir into the dry ingredients, then stir in the nuts. Pour into a greased 9x5 inch loaf pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan, then remove from the pan and cool completely on a wire rack.

Recipe from Best of Home Baking: "Irresistible Recipes from America's Blue Ribbon Bakers", Polly Bannister

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