Try this One Pan Banana Bread recipe, or contribute your own.
- Carbohydrate 25.7775802083332 g
- Cholesterol 198.28125 mg
- Fat 10.4285801958333 g
- Fiber 1.20900002857049 g
- Protein 9.58377354166666 g
- Saturated Fat 1.93457593716271 g
- Serving Size 1 1 Serving (86g)
- Sodium 66.2901458333333 mg
- Sugar 24.5685801797628 g
- Trans Fat 1.03906086156454 g
- Calories 236 calories
Step-by-step
- beat all these together vigorously
- preheat oven to 350
- grease a loaf pan
- bake for 55-60 minutes
Using a pre-blended baking mix like Bisquick standardizes the protein-to-leavening ratio, making volume adjustments straightforward when scaling the batter up or down. Doubling the recipe requires transitioning from a standard 8x4-inch loaf pan into a 9x13-inch baking dish while reducing the oven temperature by 25 degrees Fahrenheit to prevent the exterior from burning before the center sets. Conversely, halving the ingredients fits neatly into three miniature 5.75x3-inch loaf pans, shortening the bake time to roughly 30 minutes at 350 degrees Fahrenheit.
Determining Doneness Without a Thermometer
Visual and structural cues remain the most reliable indicators of internal doneness when baking quick breads. Insert a wooden skewer into the deepest center of the loaf; pulling it out clean without wet batter clinging indicates structural integrity. Additionally, fully baked banana bread shrinks slightly from the perimeter of the metal pan, and the surface springs back immediately when pressed firmly with a fingertip.
- Ensure bananas are thoroughly mashed to avoid pockets of heavy, unbaked moisture.
- Fold chopped pecans into the batter gently to prevent them from sinking to the bottom.
- Store the cooled loaf wrapped tightly at room temperature for up to three days.
