Banana Bread (x2 scale)
Recipe by user david
A classic banana bread recipe with a hint of ginger and walnuts.
This banana bread recipe is perfect for using up overripe bananas and offers a delightful twist with the addition of minced ginger and walnuts. Serve it as a sweet treat for breakfast or as a comforting afternoon snack. Remember not to overmix the batter to ensure a moist texture.
Preheat oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan.
Preheat oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan.
- 4 cups 4 cups (490 g) all-purpose flour
- 2 tsp 2 tsp (11 g) baking soda
- 1⁄2 tsp 1⁄2 tsp (3 g) salt
- 4 cups 4 cups (490 g) all-purpose flour
- 2 tsp 2 tsp (11 g) baking soda
- 1⁄2 tsp 1⁄2 tsp (3 g) salt
In a large bowl, combine flour, baking soda, and salt.
- 1 cup 1 cup (120 g) sweetened dried cranberries
- 1 1⁄2 cup 1 1⁄2 cup (330 g) brown sugar
- 1 cup 1 cup (120 g) sweetened dried cranberries
- 1 1⁄2 cup 1 1⁄2 cup (330 g) brown sugar
In another bowl, cream together margarine and brown sugar.
- 4 4 egg whites, beaten
- 4 2⁄3 cups 4 2⁄3 cups (1.05 kg) overripe bananas
- 4 4 egg whites, beaten
- 4 2⁄3 cups 4 2⁄3 cups (1.05 kg) overripe bananas
Stir in eggs and mashed bananas until well blended.
- 2 tsp 2 tsp chunk fresh ginger, 1 inch
- 2 tsp 2 tsp chunk fresh ginger, 1 inch
Add the minced ginger and mix well.
Stir banana mixture into flour mixture until just moistened.
Stir banana mixture into flour mixture until just moistened.
- 1 cup 1 cup (120 g) chopped walnuts
- 1 cup 1 cup (120 g) chopped walnuts
Fold in chopped walnuts.
Pour batter into prepared loaf pan.
Pour batter into prepared loaf pan.
Bake for 60 to 65 minutes.
Bake for 60 to 65 minutes.
Nutrition Information
| Nutrient | Total |
|---|---|
| Calories | 896 |
| Protein | 7.7g |
| Fat | 2.3g |
| Saturated Fat | 0.0g |
| Carbohydrates | 211.9g |
| Fiber | 17.9g |
| Sugar | 166.5g |
| Sodium | 2905mg |
| Cholesterol | 0mg |
Values shown are totals for the entire recipe. Add serving information to see per-serving nutrition.
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