Banana bread is the perfect vehicle for using bananas once they are past their prime. Source: EatingWell Magazine, Holiday Issue 1995

EatingWell Test Kitchen



  • Preheat oven to 350 degrees F. Lightly oil a 9-by-5-inch loaf pan.

  • Dissolve brown sugar in coffee in a bowl. Stir in bananas. Whisk together egg, egg white, oil and vanilla in a large bowl. Add the banana mixture. Whisk together flours, baking powder, cinnamon, ginger, salt and baking soda in a separate bowl. Add to the banana mixture and stir just until combined.

  • Pour into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool in the pan on a rack for 10 minutes. Invert the loaf onto a rack and let cool completely.

Nutrition Facts

182 calories; 4.3 g total fat; 0.5 g saturated fat; 16 mg cholesterol; 207 mg sodium. 180 mg potassium; 33.7 g carbohydrates; 2.2 g fiber; 16 g sugar; 3.5 g protein; 42 IU vitamin a iu; 2 mg vitamin c; 12 mcg folate; 34 mg calcium; 1 mg iron; 26 mg magnesium;

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