Banana Bread

  • Yield: servings


3whole very ripe bananas
1 1/4cups sugar
1/2cup butter, softened
2whole eggs
1/2cup buttermilk
1teaspoon vanilla
2 1/2cups all-purpose flour
1teaspoon baking soda
1teaspoon salt
1cup nuts, chopped (if desired)


1. Move oven rack to low position so tops of pans willl be in center of oven. Heat oven to 350. Spray bottom only of 2 loaf pans with cooking spray. In medium bowl, mash bananas with potato masher or fork to measure 1 1/2 cups.

2. In a large bowl, stir together sugar and butter. Stir in eggs until well mixed. Stir in bananas, buttermilk and vanilla until smooth. Stir in flower, baking soda and salt just until moistened. Stir in nuts. Divide batter evenly between pans.

3. Bake 1 hour or until golden brown and toothpick inserted in center comes out clean. Cool in pan for 10 minutes.

4. Run knife along side of pan to loosen the bread, remove bread from pan to cooling rack. Cool completely, about 2 hours, before slicing.

Reprinted with permission from Betty Crocker’s Living with Cancer Cookbook by Kris Gosh, M.D., M.B.A. and Linda Carson, M.D. (c) John Wiley & Sons Inc.

Nutritional Info *per serving

  • Calories 150g
  • Fat 4.5g
  • Saturated Fat 2.5g
  • Cholesterol 30mg
  • Sodium 190mg
  • Potassium 85mg
  • Carbohydrate 24mg
  • Protein 2g