Banana Bread

“On a traffic light green means go and yellow means yield, but on a banana it’s just the opposite. Green means hold on, yellow means go ahead… ” – Mitch Hedberg

“Ahh what to do with these yellow-ish brown bananas? Too soft to eat…throw them in a smoothie? Maybe. Use them to make banana bread? Yes!”

That was my thought process that lead me to this recipe. Also – I discovered my boyfriend’s family had never tried banana bread before! Therefore I knew I had to make it for our weekly gathering of food & board games. It was perfect for a snack but I also had it for breakfast the following day with a big bowl of fruit – very delicious!

I decided to cut my loaf into 14 thin slices as the original recipe called for.

Banana Bread

By April 18, 2012

Adapted from, Cooking Light

  • Yield : 1 loaf/14 slices



  • Preheat oven to 350°.
  • Lightly spoon flour into dry measuring cups; level with knife. Combine both flours, baking soda & salt, stirring with a whisk.
  • Place both sugars and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, one at a time, beating well after each addition. Add banana, applesauce, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.
  • Spoon batter into a loaf pan coated with cooking spray.
  • Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
  • Cool for 10 minutes in pan on a wire rack; remove from pan and cool completely on wire rack.
  • Yield: 1 loaf, cut into 14 thin slices

Nutrition Facts (from Serving Size 1 slice - CALORIES 187 FAT 4.3 (Sat 2.4g, Mono 1.2g, Poly 0.3g) PROTEIN 3.3g, CARBOHYDRATES 34.4g, FIBER 1.1g, CHOL 40mg, SODIUM 198mg


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