Banana Bread

January/February 1993

Your rating: None Average: 3.7 (61 votes)

Banana bread is the perfect vehicle for using bananas once they are past their prime.

"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...
Banana Bread

Makes: 1 loaf, for 12 servings

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  • 2/3 cup packed brown sugar
  • 1/3 cup hot, strong brewed coffee
  • 1 1/2 cups mashed overripe bananas, (about 4)
  • 1 large egg
  • 1 large egg white
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda


  1. Preheat oven to 350°F. Lightly oil a 9-by-5-inch loaf pan.
  2. 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.
  3. 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.


Per serving: 182 calories; 4 g fat (0 g sat, 2 g mono); 18 mg cholesterol; 34 g carbohydrates; 4 g protein; 2 g fiber; 208 mg sodium; 211 mg potassium.

Nutrition Bonus: Selenium (18% daily value).

Carbohydrate Servings: 2

Exchanges: 1 starch, 1/2 fruit, 1 other carbohydrate, 1/2 fat

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Total Time
More than 1 hour
8 or more
Preparation/ Technique
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January/February 1993
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