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

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

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

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  • 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;

Reviews (11)

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11 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/23/2018
I made this banana bread exactly as is. Did not substitute a thing. It was perfect! I ve never had a healthy banana bread taste so good. The coffee is an awesome addition. Read More
Rating: 5 stars
05/26/2013
Made a few additions to the ingredients... Added 2 tbsps of unsweetened coconut flakes and 1 TBSP coconut nectar as well as vanilla powder in addition to the extract. Only used 3 bananas because that's all I had and 2 cups whole wheat pastry flour. Used allspice and cinnamon in addition to the ginger and juice of 1/2 a lime and used a coconut/canola oil blend for the oil. Amazing!!!! Just add the extra bake time--this will not be cooked through in 50 minutes. Pros: Deep and rich flavor from the coffee Cons: Needs at least 20 additional minutes to fully bake in loaf pan! Read More
Rating: 4 stars
10/30/2011
This was awesome. Very flavorful! Read More
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Rating: 4 stars
10/30/2011
I thought this was very unflavorful! Sorry! Read More
Rating: 4 stars
10/30/2011
This bakes up into a nice dense loaf that held together after slicing. I was heavy handed with the cinnamon and ginger but the flavor was rather bland. Read More
Rating: 4 stars
10/30/2011
Flavor was very bland. I also added some chopped walnuts and raisins would be good too. Read More
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Rating: 4 stars
10/30/2011
Add some nutmeg for more flavor maybe even some clove too. Read More
Rating: 4 stars
10/30/2011
Not to sweet and kinda tuff. Read More
Rating: 4 stars
10/30/2011
I added blueberries and it made it so much better. Other wise not so great Read More
Rating: 4 stars
10/29/2011
This recipe was awesome as far as non-dessert style banana bread goes however I did change the recipe after reading reviews that it lacked flavor. I did three bananas instead of four and grated a sweet fuji apple into the batter. This definitely moistened it up added a little sweetness and still kept it healthy for you; I also did 1 Tbls of vanilla and that worked out well too. The bread turned out wholesome hearty moist and just perfect for a breakfast snack that won't overpower you with sweetness. Yum yum yum. Read More
Rating: 5 stars
10/29/2011
Best ever banana bread! I don't understand some people's complaints. I've been looking for the best banana bread recipe for years and THIS is my FAVORITE! The coffee gives depth. Not oily or too sweet. Of course you need RIPE bananas and I always use whole wheat PASTRY flour (and usually substitute it for white flour). As with all quick breads do not over mix! I add vanilla and some chocolate chips so it's healthy dessert in the kids' lunch box. Only con is in a bread pan it takes so darn long to bake and sometimes I get impatient an remove it too soon so it's not quite done in the middle. Yuk. I think I'll try it in muffin tins. Pros: great flavor healthy Cons: baking time Read More