UACES Facebook Classic Banana Bread
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Classic Banana Bread

by Arkansas SNAP-Ed Staff - February 18, 2022

sliced banana bread on cutting board

This banana bread recipe packs in 3 large bananas per loaf! It’s a terrific way to use over-ripe bananas.

Serves 12

  • 3 banana (large, well-ripened)
  • 1 egg
  • 2 tablespoons vegetable oil
  • 1/3 cup milk, fat-free
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups flour
  1. Wash hands with soap and water.
  2. Preheat the oven to 350 degrees.
  3. Peel the bananas. Put them in a mixing bowl. Mash the bananas with a fork.
  4. Add the egg, oil, milk, sugar, salt, baking soda, and baking powder. Mix well with the fork.
  5. Slowly stir the flour into the banana mixture. Stir for 20 seconds until the flour is moistened.
  6. Lightly grease the bread pan with a little oil -OR- cooking spray -OR- line it with wax paper.
  7. Pour the batter into the bread pan.
  8. Bake for 45 minutes until a toothpick inserted near the middle comes out clean.
  9. Let the bread cool for 5 minutes before removing it from the pan.

Nutrition Facts per serving
Calories 137
Fat 3g
Protein 3g
Fiber 1g
Sodium 328mg
Carbohydrate 26g


Cook's Notes

The key to good banana bread is to use well-ripened bananas that are covered with brown speckles. Using half whole wheat flour is a great way to add fiber to this recipe. Increase cooking time by 30 minutes if you choose to replace half of the flour with whole wheat flour.