I’d had some very ripe bananas sitting around and have been dying to make some homemade Banana Bread. This was my first time attempting it. I usually just end up making boxed muffin or bread mixes. I was curious about the actual nutritional differences between the two. If you’re interested just check out the stats at the end of this post.
Overall, its tasted pretty good, but was a little dry. Mainly, I think, because I only had 2 bananas instead of the 3 that it called for. But it was still yummy. The recipe came from Family Circle magazine back in March.
-Makes 2 Loaves
-Prep: 15 Minutes
-Bake: at 350 for 35 min
2.5 c flour
1.5 t baking soda
1/4 t cinnamon
1/4 t ground nutmeg
1/4 t salt
3 large ripe bananas, peeled
2 large eggs
3/4 c sugar
1/2 c (1 stick) unsalted butter, melted
3/4 c sugar
Confectioners’ sugar for dusting (optional)
1. Heat oven to 350. Coat 2 8.5 X 4.5 X 2 5/8-inch loaf pans with nonstick cooking spray. Set aside.
2. In large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. Make a well in the center by pressing drug ingredients up against side of bowl.
3. Mash bananas in medium-size bowl (potato masher comes in handy here).
4. Add eggs, sugar and butter to bananas and beat until fairly smooth.
5. Pour banana mixture into well in dry ingredients and stir just until blended. Fold in walnuts, then divide batter evenly between prepared loaf pans.
6. Bake loaves at 350 for 35 minutes, until browned and tops spring back lightly when gently pressed. Remove to wire rack to cool, dust w/ confectioners’ sugar, if desired.
Homemade Banana Bread
Serving Size Unknown–guessing a slice?
Sat Fat 3g
Boxed Banana Nut Muffin Mix (Krusteaz)
Serving Size 1 muffin
Fat 3.5 (This stat and the rest that follow are a bit misleading because
they’re the amounts in the mix, not in the prepared batter).
Sat Fat 0.5