Banana Loaf 1968
Take a nostalgic bite into comfort with the timeless 'Banana Loaf 1968,' a classic recipe that blends simplicity with irresistible flavor. This golden loaf, made from mashed ripe bananas, a touch of brown sugar, and optional chopped nuts, delivers the perfect balance of sweetness and texture. With its moist, tender crumb and a hint of vanilla, this easy-to-make quick bread highlights pantry staples and takes just 15 minutes to prepare before baking to golden perfection. Whether enjoyed warm with butter or as a standalone treat, this banana loaf is a throwback to 1960s baking at its finest—a deliciously satisfying way to use up overripe bananas and bring a little vintage flair to your table! Perfect for breakfast, dessert, or an afternoon coffee pairing, this banana bread recipe is a must-try.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 115 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 50 grams Light brown sugar, packed
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 3 medium Ripe bananas, mashed
- 2 tablespoons Milk
- 60 grams Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Stir in the mashed bananas until fully combined.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Avoid overmixing.
If using chopped nuts, fold them gently into the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the banana loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as is, or with butter for a classic 1968-style indulgence.
Nutrition Facts
Calories |
2984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 1411 mg | 61% | |
| Total Carbohydrate | 472.8 g | 172% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 245.5 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 211 mg | 16% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1820 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
