Alton Brown's recipe for banana bread from his baking cookbook.
| 1/3 | cup oat flour |
| 1 2/3 | cup whole wheat flour |
| 3 | bananas |
| 1 | cup sugar |
| 2 | large eggs |
| 8 | tablespoons butter |
| 1 | teaspoon baking soda |
| 1 | teaspoon salt |
| 1 | teaspoon vanilla extract |
- Preheat oven to 350F
- Grease a loaf pan and line with wax paper
- Combine the bananas and sugar and mix with a potato masher until smooth
- Combine the melted butter, eggs and vanilla extract in a separate bowl then add the banana sugar mixture.
- Combine the flours, baking soda, and salt in another bowl. Add to the combined wet ingredients.
- Pour batter into the pan
- Bake for 50 minutes - 1 hour or until center registers 210F and a toothpick stuck in the center comes out clean.
- Allow to cool on stove top for 15 minutes then remove from pan and transfer to a cooling rack and allow to cool completely before slicing.
- Tightly wrapped the bread will keep at room temperature for about 5 days.
Breakfast, Brunch, Snacks, Bake, Vegetarian
| Nutrition Facts | ||||||
Serving Size 85.1g |
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Amount Per Serving |
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Calories 245 Calories from Fat
81 |
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% Daily Value* |
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Total Fat
9.0g 14%
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Saturated Fat
5.2g 26%
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Trans Fat
0.0g |
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Cholesterol
56mg 19%
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Sodium
365mg 15%
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Total Carbohydrates
38.5g 13%
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Dietary Fiber
1.4g 6%
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Sugars
20.4g |
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Protein
3.5g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Bad points |
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